The 3-Ingredient Candied Red Cabbage Everyone Immediately Devours
This candied red cabbage recipe delivers sweet-tangy flavor with minimal prep, easy stovetop cooking, and vibrant color for a weeknight side.
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- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 small or 1/2 large head red cabbage (about 2 pounds)
- 1/3 cup olive oil
- 3 tbsp brown sugar, divided
- 2 tsp kosher salt, divided, plus more to taste
- 1 tsp freshly ground black pepper, divided
- 1/4 cup champagne vinegar or white wine vinegar
Instructions
- 1
Halve and core the cabbage, then cut it into 1/2 to 3/4-inch-thick slices. You should have about 8 loosely packed cups of cabbage.
- 2
Add all of the cabbage to a 12-inch nonstick skillet, making a big pile of it in the center. It will look like too much, but it will quickly wilt as it cooks. Pour the oil over the cabbage, then place the pan over medium-high heat. Sprinkle the cabbage evenly with half of each of the brown sugar, salt, and pepper. Use tongs to mix the seasonings thoroughly into the cabbage. Cook the cabbage until wilted and beginning to soften, about 10 minutes, using the tongs to turn the cabbage every 3 to 4 minutes as it cooks.
- 3
Pour the vinegar over the cabbage, then sprinkle with the rest of the brown sugar, salt, and pepper. Use the tongs to mix everything into the cabbage. Cook, continuing to turn the cabbage every few minutes, until the cabbage is glossy, bright purple, and tender, about 10 minutes. Turn off the heat, season to taste with additional salt if desired, and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave the cabbage, uncovered, for about 2 minutes on high. Love the recipe? Leave us stars and a comment below!