Red Cabbage with Raspberries, Apples and Walnuts with

salad of red cabbage, apples and walnuts

LV001 Raspberry Vinegar


  • 1/2 cup butter
  • 1/2 cup chopped shallots
  • 1 medium head red cabbage (about 2 3/4 pounds), thinly sliced
  • 2 cups crushed walnuts
  • 2 Granny Smith apples, peeled, cored, thinly sliced
  • 3/4 cup LeBlanc raspberry vinegar
  • 1/2 cup sugar
  • 1 pint fresh raspberries or 2 cups frozen


  1. Melt butter in heavy large pot over medium heat.
  2. Add shallots and sauté until tender, about 2 minutes.
  3. Add cabbage, walnuts, apples, vinegar and sugar to pot.
  4. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add raspberries. Cook until most of liquid has evaporated, about 25 minutes.
  5. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

This recipe inspired by Epicurious.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s