By Danielle French

Braised Red Cabbage Recipe: My Mother’s Version

Cut one small red cabbage into thin slices. Dice one onion finely. Sauté the onion in about 1 tbsp of butter and 1 tbsp of olive oil for 3 minutes on medium heat until soft.

*If you happen to have goose fat in the refrigerator, then please use 1 tbsp of it instead of olive oil! (more on that later…)

Add the cabbage, one diced tart apple with the peel, 1/4 cup of cider vinegar a little water to cover the bottom of the pan and 3 tbsp of brown sugar. Cover the pot and simmer slowly for about 30 to 45 minutes. Taste and add salt, pepper, more sugar if it’s too sour. If there is too much liquid cook for a few minutes uncovered to release. Cabbage should be soft, a little sweet and sour and ready to serve.

Great with pork, goose, ham and thanksgiving turkey!

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Danielle French - Ash Naylor Photography

About Danielle

Looking for a simpler way of life for her four daughters and herself, Danielle moved from Toronto to this farm in the Bethany Hills of Southern Ontario, and over time together with her family and her partner Shawn, restored the barn, the iconic heritage silo and the land.

Danielle loves to create unique settings and menus for the many events she offers at South Pond Farms, such as authentic farm-to-table gatherings, bread-making workshops, culinary classes, and weddings. Danielle’s vision is to inspire others to share her vision of a traditional life and way of cooking and to feel the sense of history on this beautiful land.  

Danielle was also the host of a television series called Taste of the Country

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