Riesling Braised Red Cabbage and Corn

Braised cabbage with a German twist and the fresh taste of rosemary and sweet corn.

  • Author: Serena Ball
  • Yield: 4-6 servings 1x


  • 1 tablespoon salted butter
  • 1/2 onion, finely chopped
  • 3 cups shredded red cabbage, about 1/4 of a medium cabbage
  • 1/3 cup Riesling wine or chicken broth
  • 1 1/2 teaspoon spicy brown or German-style mustard
  • 1 Libby’s Vegetable Pouch of Whole Kernel Sweet Corn, drained
  • 1/21 teaspoon chopped fresh rosemary
  • Pinch of sea salt


  1. Melt butter in a 12-inch non-stick skillet over medium heat; add onion and cabbage and cook for 7 minutes.
  2. Stir in wine; cook 2 minutes.
  3. Stir in mustard, corn, rosemary, salt; cook 1 minute.