Recipe by Brynie Greisman

Red Cabbage Confit

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Parve Parve
Medium Medium
10 Servings


- Tree nuts
55 Minutes

No Diets specified

Crunchy and colorful. Different and slightly daring. Succulent and sweet ‘n’ sour. Try it for a welcome change from carb-laden side dishes. Pairs perfectly with chicken and meat dishes.


Main ingredients

  • 1 (16 oz./400-g.) bag shredded red cabbage

  • 1 onion, finely chopped

  • 2 tablespoons walnut oil

  • 1 tart apple, peeled and diced

  • 3 tablespoons vinegar

  • 3 tablespoons Alfasi Cabernet Sauvignon or other dry red wine

  • 1/3 cup dark red or purple Tuscanini Jam (see tip)

  • 1 tablespoon Gefen Honey

  • 1 teaspoon salt, or to taste

  • pepper, to taste


Make the Red Cabbage Confit


Prepare a large bowl filled halfway with water and ice cubes. Pour cabbage in and soak for 15 minutes. Drain and set aside. 


Meanwhile, in a five or six quart pot, sauté onion in oil until golden brown, approximately 10 minutes, stirring occasionally. 


Add cabbage and remaining ingredients, mixing well. Bring to a boil; reduce flame and simmer for 30 minutes, partially covered, until most of the liquid evaporates.


I love seedless raspberry jam or regular raspberry jam with this recipe. You can also use grape jelly. If you don’t use jam on Pesach, sub brown sugar. Start with three tablespoons and adjust to taste. You might want to up some of the other ingredients as well. It will not have the same depth of flavor as with jam, but it will still be palatable.


I find that soaking cabbage in ice water prior to cooking helps remove the processed “off” taste that often accompanies bagged shredded cabbage. It also helps prevent the cabbage from becoming too limp while cooking.
Red Cabbage Confit

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