Side Dish: United States – Oregon — Pacific Northwest – Willamette Valley Pinot Noir Braised Red Cabbage

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 medium head red cabbage, about 2 lb (900 g), cored and thinly sliced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 4 slices thick-cut bacon, approx. 4 oz (115 g), chopped (optional)
- 1 medium red onion, about 6 oz (170 g), thinly sliced
- 1 medium tart apple (such as Granny Smith), about 6 oz (170 g), cored and thinly sliced
- 2 cups (480 ml) Willamette Valley Pinot Noir
- 1 cup (240 ml) low-sodium chicken or vegetable stock
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (25 g) packed brown sugar
- 1 bay leaf
- 3 whole cloves
- 3 sprigs fresh thyme (or 1 tsp / 1 g fresh thyme leaves)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (14 g) unsalted butter (to finish, optional)
- Freshly chopped flat-leaf parsley for garnish (optional)

Instructions

Short Description:
Braised red cabbage slowly cooked with Willamette Valley Pinot Noir, apples, and warm spices until tender and lightly glazed — a rich, tangy side that pairs especially well with roasted or smoked meats and holiday plates.

Regional Notes:
This Willamette Valley version uses local Pinot Noir to impart a distinctive depth, fruity acidity, and subtle tannic backbone that sets it apart from vinegar-forward or beer-braised cabbage elsewhere. It is commonly served alongside Pacific Northwest game, pork, or turkey at holiday meals and local celebrations.

1. Prepare cabbage: remove outer leaves, halve and core the head, then thinly slice into ribbons. Set aside.
2. In a large heavy-bottomed Dutch oven or deep skillet over medium heat, add olive oil and 2 tbsp (28 g) butter. If using bacon, add chopped bacon and cook until fat renders and pieces are golden, 5–7 minutes; transfer about half the rendered fat to the pan and leave bacon in pan.
3. Add sliced red onion to the pan and cook until softened and translucent, about 5 minutes. Add apple slices and cook another 3 minutes until they begin to soften.
4. Add the sliced cabbage to the pot in batches, stirring to wilt slightly and combine with the onion and apple. Cook, stirring occasionally, until the cabbage is glossy and reduced a bit, about 6–8 minutes.
5. Pour in 2 cups (480 ml) Willamette Valley Pinot Noir to deglaze the pan, scraping up any browned bits. Bring to a gentle simmer and let the wine reduce by about one-third, 6–8 minutes.
6. Add 1 cup (240 ml) stock, 2 tbsp (30 ml) apple cider vinegar, 2 tbsp (25 g) brown sugar, bay leaf, whole cloves, and thyme sprigs. Stir to combine and bring to a gentle simmer.
7. Cover the pot, reduce heat to low, and braise the cabbage until tender and flavors meld, 35–45 minutes. Stir occasionally and check liquid level; add a splash of stock or water if it looks dry.
8. Uncover and increase heat to medium-high for 5–10 minutes to reduce and slightly thicken the braising liquid into a glossy glaze. Discard bay leaf, thyme stems, and whole cloves.
9. Stir in 1 tbsp (14 g) butter, adjust seasoning with kosher salt and freshly ground black pepper to taste, and fold in reserved cooked bacon pieces if used.
10. Let rest for 5 minutes, garnish with chopped parsley if desired, and serve warm alongside roasted or smoked meats, or as part of a holiday plate.