Try this recipe and several other healthy holiday recipes.


  • 2 lb purple cabbage, quartered, cored, and thinly sliced
  • Salt and freshly cracked black pepper
  • 1 Tbsp extra-virgin olive oil
  • 4 sprigs thyme, tied together with butcher’s twine
  • 1 1/4 cup dry red wine
  • 3/4 cup red-wine vinegar
  • 1 Tbsp raw honey


  1. Place cabbage in a large bowl and season generously, massaging salt into cabbage.
  2. Add oil and thyme to a Dutch oven or heavy-bottomed pot; set over medium heat. When oil is hot and you can smell the thyme, add in cabbage. Cook until wilted, about 5 minutes.
  3. Add wine, vinegar, and honey, partially cover the pot, and turn the heat to medium-low. Cook until cabbage is tender and almost all of the liquid is reduced, 25–30 minutes, stirring occasionally. Remove thyme sprigs before serving.
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