Get this slow braised cabbage going early in the morning, it needs to cook a long time. A 13″ oval roaster is the best choice of cookware, but any large pot will do. It’s goes great with pork or turkey and is even better the next day.

Slow Solar Braised Red Cabbage


4 tablespoons unsalted butter

1 pound red onions, thinly sliced

1 (2 pound) head of red cabbage, cored and chopped into 1/4-inch-thick slices

1 cup red wine

2/3 cup water

1 tablespoon red-wine vinegar

1 tablespoon balsamic vinegar

1 apple, peeled and chopped

1 tablespoon sugar

3/4 teaspoon salt

8 whole black peppercorns

1 whole clove

1 bay leaf


Set Global Sun Oven out to preheat.

Heat the butter in a large, dark, light-weight, metal pot, add the onion and cabbage. Stir well to coat with butter. Cover and transfer to the Sun Oven. Cook until the cabbage has wilted, about 1 1/2 hours.

Wrap the peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Bring the wine, water, vinegars, apple, sugar, and salt to a boil in a small sauce pan. Add the wine mixture and the spice bundle to the cabbage. Continue cooking in the Sun Oven until the cabbage is very tender, about 2 hours.

Discard cheesecloth bundle. Season to taste with salt and pepper.

Makes 8 to 10 servings.

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