Chou Rouge Épicé et Braisé au Vin Rouge - Une Ode aux Saveurs d'Automne

Spicy Red Cabbage Braised in Red Wine - An Ode to Autumn Flavors

Red cabbage, humble and robust, transforms into an exquisite dish under the skillful hands of the culinary artist. Prepared with love and care, this fall vegetable is slowly braised in a luxurious blend of red wine, warm spices and sweet apples, delivering a depth of flavor that will seduce even the most discerning palates.

The secret lies in the judicious use of spices. A cinnamon stick or a touch of cinnamon powder, combined with the aniseed sweetness of star anise stars, infuses the dish with comforting warmth. Each bite is a celebration of flavors that mingle and complement each other beautifully, creating a delicate balance of sweet, sour and salty.

The red cabbage is slowly simmered until it becomes tender and absorbent, a sponge for all the wonderful aromas surrounding it. The apples provide a subtle sweetness that contrasts beautifully with the acidity of the red wine vinegar and the red wine itself. The final presentation, a deep and enticing red, is a feast for the eyes as much as for the taste buds.

This dish is worthy of Michelin-starred establishments, where each ingredient plays a key role in creating a memorable dining experience. And yet, with a little patience and devotion, you can recreate this experience in the comfort of your own kitchen. Both rustic and refined, it is the very essence of culinary art at home.


  • 1 medium red cabbage
  • 2 apples
  • 1 red onion
  • 3 cloves of black garlic
  • 2 tablespoons olive oil
  • 300ml red wine
  • 3 tablespoons of red wine vinegar
  • 2 tablespoons of honey
  • Either 1 cinnamon stick or 1/2 to 1 teaspoon ground cinnamon
  • 2 stars of anise
  • Salt and black pepper from the mill


  1. Cut the red cabbage in half, remove the core and thinly slice. Peel the apples, remove the core and cut them into thin slices. Chop the red onion and the garlic.

  2. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft.

  3. Add the red cabbage and apples to the pot. Let cook for about 5 minutes, stirring occasionally.

  4. Add red wine, red wine vinegar, honey, cinnamon (stick or powder, whichever you prefer), star anise, salt and pepper. Mix everything well.

  5. Cover the pan and simmer for about 1 hour over low heat, stirring occasionally, until the cabbage is tender and the flavors are well blended.

  6. Before serving, check the seasoning and adjust if necessary. If you used a cinnamon stick, remove it and the anise stars.

This recipe is very flexible and can be adapted to suit your personal tastes and the ingredients you have on hand. Good tasting !

FAQ (Frequently Asked Questions)

Can we replace the red wine with something else?

Yes, you can use apple juice or vegetable broth instead of red wine.

What type of apples should be used for this recipe?

Firm-fleshed apples like Granny Smiths or Golden Delicious are ideal for this recipe.

When is the best time to serve this braised red cabbage?

This dish is perfect for a fall or winter meal because it is comforting and rich in flavor.

Can this recipe be made in advance?

Yes, this dish keeps well and the flavors even develop over time. You can prepare it a day in advance.

How can I make this dish vegan?

Simply replace the honey with maple syrup or brown sugar to make this dish vegan.

Can we replace the garlic with black garlic in this recipe?

Yes, you can replace the garlic with black garlic. Black garlic has a milder, subtly sweet flavor, which adds extra complexity to the dish.

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1 comment

Bonjours c est quoi étoilé d anis on peut tu le remplacé merci

Micheline Chevalier

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