Braised Red Cabbage

Braised Red Cabbage

Slow-cooked red cabbage turns tender and tangy with apples and a splash of vinegar.

Total 1 hr 45 min Makes 8 servings Calories 145/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

This German-style braised cabbage simmers with apples, onion, and a balance of vinegar and brown sugar until silky and deeply colored. It pairs well with roasted pork, sausages, or holiday poultry, and tastes even better reheated the next day.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, thinly sliced
  • 1 red cabbage, cored and thinly sliced (about 2 1/2 pounds)
  • 2 apples, peeled, cored, and diced
  • 1/3 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 1 cup chicken stock
  • 2 bay leaves
  • 4 whole cloves
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Melt the butter in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Add the sliced cabbage and diced apples to the pot, stirring to combine with the onion.

  3. Stir in the apple cider vinegar, brown sugar, chicken stock, bay leaves, cloves, cinnamon, salt, and pepper until evenly distributed.

  4. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover, and cook, stirring occasionally, until the cabbage is very tender, about 1 hour 30 minutes.

  5. Remove and discard the bay leaves and whole cloves. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed before serving.

Rate this recipe

★ 3.6 (1)

Braised Red Cabbage

This German-style braised cabbage simmers with apples, onion, and a balance of vinegar and brown sugar until silky and deeply colored. It pairs well with roasted pork, sausages, or holiday poultry, and tastes even better reheated the next day.

1 hr 45 min 8 servings 145 cal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, thinly sliced
  • 1 red cabbage, cored and thinly sliced (about 2 1/2 pounds)
  • 2 apples, peeled, cored, and diced
  • 1/3 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 1 cup chicken stock
  • 2 bay leaves
  • 4 whole cloves
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Melt the butter in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. 2

    Add the sliced cabbage and diced apples to the pot, stirring to combine with the onion.

  3. 3

    Stir in the apple cider vinegar, brown sugar, chicken stock, bay leaves, cloves, cinnamon, salt, and pepper until evenly distributed.

  4. 4

    Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover, and cook, stirring occasionally, until the cabbage is very tender, about 1 hour 30 minutes.

  5. 5

    Remove and discard the bay leaves and whole cloves. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed before serving.