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Lambrusco Braised Cabbage & Onions


  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine
  • 1/2 lb large red onions cut into 1/4-inch-thick slices
  • 1/2 head red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (about 8 cups)
  • 1/2 cup water
  • 1/2 cup Cardenas Lambrusco Vinegar
  • 1/4 cup Cardenas 25 Star White Balsamic Vinegar
  • 1 firm sweet apple, peeled and coarsely grated
  • 1/2 teaspoons salt
  • 6 whole black peppercorns
  • 3 whole cloves
  • 1/2 bay leaf


1. Heat olive oil in a 4-6 quart wide heavy pot over moderately heat, add onion and cabbage, stirring frequently, until wilted and slightly browned, about 15 minutes.

2. Add (1/4 cup red wine), water, vinegars, apple, sugar, and salt and bring to a boil. Add peppercorns, cloves, and bay leaf

3. Cover. Reduce heat and simmer until cabbage is very tender, about 1 hours. Stir ever 15 minutes.

4. Season with salt and pepper as needed.


  • Hi Edward, 1/4 cup of red wine if you have it available. Thanks!

    Laurissa Cardenas
  • Direction #2 includes wine, but the ingredients do not list wine. How much wine should be added if it is being used?

    Edward Zenzola

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