Marinated Red Cabbage (Mariniertes Rotkraut)

Martin’s red cabbage side dish is a European standard, often served with red meat and more specifically, pork. The Austrian version is somewhat sweeter with the addition of the cranberry jam. In festive celebration, Martin pairs this characteristic ruby veggie dish very successfully with fish. Much like the Glüehwein, by preparing the day before, the flavours are enhanced when reheated the following day.

Serves: 4 – 6
Time: 1 hour


  • One medium onion, finely chopped
  • 2 medium heads of red cabbage
  • 200ml orange juice
  • 250ml red wine
  • 200ml cranberry jam
  • 30ml lemon juice
  • 50g brown sugar
  • Salt and pepper to taste


Step 1:

Sauté the onions in a little oil in a heavy-bottomed pot.

Step 2:

Add the cabbage and braise for approximately five minutes.

Step 3:

Add the remaining ingredients, and stir well.

Step 4:

Allow to simmer for approximately 45 minutes.

Step 5:

Season to taste.