Polish Red Cabbage

Yield: 8 servings


  • 1/2 head red cabbage, cored and shredded
  • 1 medium onion, shredded
  • 1 tbsp butter
  • 1/2 cup water
  • 2 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 1/4 tsp black pepper
  • 1/2 tsp salt


  1. Cook the cabbage, onion, and butter in a covered Dutch oven over medium heat until it collapses.
  2. In a separate bowl, combine remaining ingredients and stir together to dissolve the sugar.  Add to the cabbage.
  3. Bring to a boil, reduce heat, and cook covered until cabbage is tender.  About 15 minutes.
  4. Serve hot.

Adapted from The Spruce Eats.