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Asian Braised Red Cabbage

Asian Braised Red Cabbage

I love that this recipe makes a lot- that means there are leftovers so I don't have to prepare vegetables later in the week


  • 3 Tbsp olive oil
  • 1 small head red cabbage thinly sliced (about 8 cups)
  • 1/2 cup vegetable or chicken broth
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp dry sherry or Chinese rice wine
  • 1 Tbsp dark sesame oil
  • 1 tsp black peppercorns or 1/2 tsp ground black pepper
  • 1 tsp five spice powder optional
  • 15 oz can black beans rinsed and drained (optional)


  1. Heat the olive oil in a large dutch oven or medium heat
  2. Add the cabbage and saute until slightly wilted, about 5 minutes
  3. Stir in the remaining ingredients and mix well
  4. Cover, reduce the heat to a simmer and cook for about 20 minutes, stirring occasionally, until the cabbage is completely tender and very flavorful

Recipe Notes

Source: Serving up the Harvest, Amanda Chesman 2007