Skip to main content
Epicurious
Cookbooks

Sautéed Red Cabbage with Raisins

Recipe information

  • Yield

    serves 4

Ingredients

2 tablespoons extra-virgin olive oil
1 small red cabbage (about 1 3/4 pounds), halved, cored, and thinly sliced crosswise
2 small shallots, quartered and separated into layers (about 4 ounces)
2 teaspoons coarse salt
2 tablespoons fresh lemon juice
2 1/2 teaspoons cider vinegar
Freshly ground pepper
1/3 cup raisins

Preparation

  1. Heat the oil in a large nonstick sauté pan over medium-high heat until hot but not smoking. Add the cabbage and shallots, and cook, stirring occasionally, until the cabbage has softened slightly, about 15 minutes. Stir in the salt, lemon juice, and vinegar. Season with pepper. Cook until the cabbage has wilted and the shallots have softened, 10 to 12 minutes more. Stir in the raisins; serve.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsRed CabbageCabbageLeafy GreensVegetableShallotRaisinDried FruitFruitSideLunchDinnerVeganVegetarianDairy FreeGluten FreeNut FreeEasy5 Ingredients or FewerSauteCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.