• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Chef in the Burbs

Helping Passionate Cooks Become Personal Chefs

  • Personal Chef Training
  • Free Guide
  • About
  • Personal Chef Q’s
  • Recipes

Braised Red Cabbage with Goat Cheese

Red cabbage with sweet and tangy balsamic braised low and slow, then studded with goat cheese. Anthocyanin polyphenols never tasted so good.

Red cabbage braised low and slow with balsamic for a subtle sweet and tangy flavor, then studded with goat cheese. Anthocyanin polyphenols never tasted so good.

Jump to Recipe

A million years ago when I was a young hip single gal (well I guess not that hip if I refer to myself as ‘gal’) and had just moved to Dallas, I worked in a restaurant that had the highest standards of any restaurant I’ve worked in. Houston’s quality control over their food and processes is a wonder to behold. They also have a practice called ‘guest awareness’. That means if you’re working and a guest is coming toward you, you politely step aside for the guest. To this day I still roll my eyes when a waiter barges past me because if you have no standards in the front of the house, God only knows what’s going on in the back of the house. Especially in fine dining, that lack of training is inexcusable, but a lot of restaurants are a hot mess. Believe me because I’ve worked in more than a few.

It was because of that restaurant that I got more and more interested in side dishes. You can only do so much with a chicken entree but a veggie plate with couscous, braised red cabbage, grilled artichokes and rainbow Swiss chard? Now that can get interesting and it was never just couscous. It was couscous with almonds, currants, radishes, green onion, tomatoes, parsley, mint and a citrus olive oil dressing. It was never just red cabbage. It was braised red cabbage with goat cheese sprinkled on top.

Here is my rendition of their cabbage side, made slightly less sweet. Even the husband, who ‘hates cabbage’ liked this dish. After making him admit this several times I asked “And isn’t the goat cheese on top wonderful?”. He said “What goat cheese?”. Whoops, I guess I got it all. “Oh nothing.” nom nom nom.

Enjoy this recipe for Braised Cabbage with Goat Cheese with Triple Pork Shoulder Roast and Späetzle Sautéed with Shallots for my complete Oktoberfest Dinner. Of course, it’s best served with an Oktoberfest beer to stand up to all the hearty flavors and fall weather. Prost!

Stuffed with sausage and wrapped in bacon, this Triple Pork Shoulder Roast will be the most flavorful pork roast you ever have.

Red cabbage braised low and slow with balsamic for a subtle sweet and tangy flavor, then studded with goat cheese. Anthocyanin polyphenols never tasted so good.

Braised Red Cabbage with Goat Cheese

Chef Shelley
If using an inexpensive balsamic, increase the sugar to three tablespoons.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 1 10 oz bag shredded red cabbage about 1/3 a modest sized cabbage
  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 2 ½ tablespoons good aged balsamic
  • 1 tablespoon water
  • 4 ounces soft goat cheese aka chèvre

Instructions
 

  • Combine all ingredients except cheese and simmer over low heat in a covered pot for about 45 minutes stirring occasionally and checking to make sure there's still enough moisture. If it's dry, add another tablespoon or two of water.
  • Alternatively roast in a covered container in a 35 degree oven for about 45 minutes stirring occasionally and checking to make sure there's still enough moisture. If it's dry, add another tablespoon or two of water.
  • Sprinkle with goat cheese and serve.
Red cabbage braised low and slow with balsamic for a subtle sweet and tangy flavor, then studded with goat cheese. Anthocyanin polyphenols never tasted so good.

Filed Under: Fall, Meatless, Sides - Veg

Previous Post: « Späetzle Sautéed with Shallots
Next Post: Pappardelle with Pumpkin, Bacon and Hazelnuts »

Reader Interactions

Comments

  1. Nico at yumsome says

    October 3, 2016 at 2:45 am

    You get cabbage in bags? Really? I have never seen such a thing! LOL!

    I love to lightly stir-fry a mix of red and savoy cabbages, with smashed garlic, and dress it with a little olive oil, lemon, and some toasted pine nuts. Oh, and several grinds of black pepper, of course!

    Back in my pre-vegan days, one of my favourite things was to roast baby beets, finish them with a little maple syrup and rosemary, then crumble goat cheese over the top. So delicious. And so pretty too!

    Reply
    • Chef Shelley says

      October 3, 2016 at 9:58 am

      In the US you can get anything prepped and packaged at the grocery. It’s all about convenience. Or we’re lazy. I only buy this bagged because even I can’t get through a whole head of cabbage.

      Reply
  2. Sarah at Champagne Tastes says

    October 3, 2016 at 11:38 am

    This sounds amazing! I love cabbage.. and I have a hard time finding red cabbage here NOT bagged.
    Lol.. you’re a goat cheese thief!! haha

    Reply
    • Chef Shelley says

      October 3, 2016 at 3:57 pm

      It’s genetic – one time I made myself a nice little cheese plate and when I turned my back, my youngest took the whole log of goat cheese and popped it in his mouth!

      Reply
  3. Dannii says

    October 3, 2016 at 11:49 am

    We always make braised red cabbage at Christmas, but I love the addition of goats cheese too.

    Reply
  4. Janette says

    October 3, 2016 at 12:19 pm

    I need to make more cabbage dishes, this looks so good. Thank you for the recipe.

    Reply
  5. Ilona says

    October 3, 2016 at 12:59 pm

    I love red cabbage and I make it often at my home.. I love the addition of goat cheese. YUM!

    Reply
  6. Tracy | Baking Mischief says

    October 3, 2016 at 1:00 pm

    Dining out must be so frustrating sometimes when you know how it *should* be done. 😉

    This looks like such a perfect simple side. Love all the flavors, especially the goat cheese!

    Reply
  7. Ali from Home and Plate says

    October 3, 2016 at 1:04 pm

    Such a great idea adding aged balsamic to cabbage. I think the goat cheese must add the perfect creaminess to this side dish. Perfect with so many meat dishes. Lovely!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

Chef in the Burbs

When not cooking for clients, Chef Shelley helps passionate cooks start their own spectacular personal chef business so they can get paid to do what they love, without expensive culinary school or sacrificing nights and weekends for a low paying restaurant job.

  • Email
  • Facebook
  • Pinterest
  • Twitter
  • YouTube

Copyright 2022 - Chef in the Burbs - Elegant Eats LLC - https://shelleyb6.sg-host.com/privacy-policy/ Violators will be punished to the full extent of the law by our overpriced attorney, in addition to being flagellated with an over cooked capellini noodle that has been dressed in a watery, under seasoned sauce.