Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Red Cabbage with Shallots and Crispy Capers

Servings: 4 to 6

Braised red cabbage is often paired with sweet elements, like the pomegranate molasses used here. But it also gets a hit of brininess from the crunchy, salty capers.

Ingredients

  • 1/3 cup capers, rinsed and patted dry
  • 3 Tbs. olive oil
  • 9 cups thinly sliced red cabbage
  • 1/2 cup thinly sliced shallots
  • 1 Tbs. caraway seeds
  • 2 cups lower-salt chicken broth
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. pomegranate molasses or balsamic glaze

Preparation

  • In a large straight-sided skillet or large pot, heat the oil over medium-high heat. Add the capers and fry, stirring occasionally, until crisp, 2 to 3 minutes. Transfer to a paper-towel-lined plate.
  • Add the cabbage, shallots, and caraway seeds to the skillet, and cook, stirring occasionally, until the seeds are aromatic, about 2 minutes. Add the broth, 1/4  tsp. salt, and 1/4 tsp. pepper, and cook, tossing occasionally, until the broth is absorbed and the cabbage is tender, about 15 minutes.
  • Toss with half of the capers, then transfer to a serving bowl or platter. Drizzle with the molasses or glaze, top with the remaining capers, and serve.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks