1 ½-2 pounds red cabbage
2 tablespoons Olive Oil
½ cup Onionfinely chopped
½ cup White Wine
4 prunespitted and sliced
1 cup Water
1 teaspoon Salt
freshly ground black pepper
In the old days, red cabbage could be found in the markets in late autumn, just before Christmas Eve or Christmas Day, making it a typical holiday dish: lombarda de Navidad.
Popular in Madrid and Castilla y León, this dish consists of crunchy cabbage, seasoned with vinegar or wine. Spices such as cinnamon, star anise, or cloves can be added, with apple another great favorite, regardless of the region.
How to Make Red Cabbage, Castillian Style:
Note: Red cabbage needs an acid ingredient—wine, citrus, or vinegar—to keep its vibrant color while cooking. Adding sweet fruit such as raisins or prunes balances the acidity.
- Cut out and discard the core. Shred the cabbage and set aside.
- Heat the oil in a pan and sauté the onion for 3 minutes. Stir in the shredded cabbage and let it sauté for 1 minute.
- Pour over the wine and mix well.
- Add the prunes, water, salt, and pepper. Cover and simmer, stirring occasionally, until the cabbage is cooked—20 minutes for slightly crunchy, 40 minutes for very tender.