Red Cabbage Glazed With Maple Syrup

Recipe from Yves Labbé

Adapted by Marialisa Calta

Published Nov. 10, 2021

Red Cabbage Glazed With Maple Syrup
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Rating
4(373)
Comments
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This recipe, published in The Times in 1991, was adapted from Yves Labbé, the chef at Le Cheval d’Or, a restaurant in Jeffersonville, Vt., that showcased French country cooking. Mr. Labbé was known to serve this side dish alongside quail in a red-wine sauce, and its simple instructions belie depths of flavor. The cabbage cooks down, braising in its own juices, while the sweetness of the apples and maple syrup, a Vermont staple, tones down the bitterness of the cabbage. The result has broad appeal. —Marialisa Calta

Featured in: Food; The Sweet Season

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Ingredients

Yield:4 to 6 servings
  • 5slices bacon, minced
  • 1onion, minced
  • 1medium firm, tart apple, peeled, cored and sliced
  • 1pound red cabbage (about ½ head), cored, outer leaves removed and shredded
  • 1bay leaf
  • ½cup maple syrup
  • Salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

212 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 22 grams sugars; 5 grams protein; 396 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In an ovenproof saucepan or Dutch oven large enough to hold all of the ingredients, sauté the bacon over medium until crisp, about 5 minutes. Add the onion and sauté until translucent, about 5 more minutes.

  2. Step 2

    Add the apple, cabbage, bay leaf, maple syrup, and season with salt and pepper, cover, and transfer to the oven. Bake for 30 minutes.

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Ratings

4 out of 5
373 user ratings
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Comments

Elżbieta

Any cabbage dish taste better on 2nd - 3rd days, I am Polish and we know cabbage. Any cabbage dish taste better on 2 or 3rd day.

Sherry

Try using vegan sausage.

Elwood

It should be noted that proper braising of cabbage requires acidity. Therefore (a) it is critical that the apples be very tart, or lemon juice/vinegar added and (b) it’s also critical to use a nonreactive Dutch oven.

Margaret

I found this to be off-the-charts delicious. Served it Thanksgiving last year and most of the guests loved it, but not all. It's a bit liquid-y on the plate. Maybe better to serve on a separate dish or small bowl, like a side salad.

Daryl

has anyone doubled this recipe?

Margaret

Yes. I didn't change any proportions and the flavor was perfect, though it was a little more liquid-y than I would have wanted.

evmcg

Definitely cut the maple syrup in half, or more.

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Credits

Adapted from Yves Labbé

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