Cassis Braised Red Cabbage

Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose.


5lbs red cabbage, shredded

¼ lb butter

2 large white onions, julienned

4 cloves garlic, minced

4 bay leaves

Toasted caraway

500ml cassis vinegar (raspberry vinegar can be substituted)

Sugar to taste

500ml Red wine


Toast caraway in pan with butter. Add onions and sauté until translucent. Add red cabbage and sauté until soft. Deglaze with wine and vinegar then add aromatics and simmer. Cook until cabbage is soft and liquid has reduced by half. Add sugar to adjust acidity to desired sweetness then continue to cook until liquid is reduced and thickened slightly.

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