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Braised Red Cabbage with Raisins

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(Recipe ID: 701)

Serves 6

Preparation time: 1 Hour and 20 minutes; Cook time: 45 to 60 minutes

Source: Vito De Carolis

Homey dish with complex aromatic flavors.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 Tablespoon Whole Cumin Seeds *
  • 2 Tablespoons Dry Red Wine
  • 1 Red Onion, thinly sliced
  • 1/3 teaspoon Sea Salt with Green Matcha Tea *

    Ferri suggested

  • 1 small Red Cabbage, thinly sliced
  • 1/2 cup Raisins
  • 2 Tablespoons White Wine Vinegar *

    Secco Del Borgo suggested

  • 2/3 cup Apple Juice
  • Cooking Extra Virgin Olive Oil, to grease *

    Caroli suggested


  1. Toast cumin seeds in a frying pan until they smell nutty, about 1 minute.
  2. In a large pot, heat red wine.  Add onion and aromatic salt, and sautè for 5 minutes, until onion wilts and smells very sweet.
  3. Add red cabbage and sautè over medium-low heat until it wilts a little, about 5 minutes. (Add water as needed to prevent sticking)
  4. Add toasted cumin seeds and Sultana raisins.  Mix white wine vinegar and apple juice, pour over the cabbage and mix well.
  5. Preheat oven to 375ºF.
  6. Lightly oil  a 6 to 8 cup baking dish and spoon the cabbage and liquid into it.  Cover and bake for 45 to 60 minutes.
  7. Serve warm.

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