Red Cabbage Glazed With Maple Syrup

Name: Red Cabbage Glazed With Maple Syrup
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 5 slices bacon, minced; 1 onion, minced; 1 medium firm, tart apple, peeled, cored and sliced; 1 pound red cabbage (about 1/2 head), cored, outer leaves removed and shredded; 1 bay leaf; 1/2 cup maple syrup; Salt and black pepper

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(361)
Comments: Read comments

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

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.
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.

Ratings

4 out of 5

361 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Elżbieta3 years ago

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.

Sherry3 years ago

Try using vegan sausage.

Elwood3 years ago

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.

Daryl3 months ago

has anyone doubled this recipe?

evmcg5 months ago

Definitely cut the maple syrup in half, or more.

Carrie5 months ago

Was perfect accompaniment to r the richness of our roasted chicken and potato gratin. So easy. Agreed with others,used less maple syrup and added apple cider vinegar. Everyone loved!

Private comments are only visible to you.