Sweet and Tangy Slow-Braised Red Cabbage with Apples
Braised Red Cabbage
Tender red cabbage braised with apples and cider vinegar. A vibrant, sweet, and tangy side dish.
There is something incredibly comforting about a pot of red cabbage simmering on the stove, filling the kitchen with its sweet and slightly acidic aroma. This dish is a staple in many European households, especially during the cooler months, because it transforms a humble, crunchy vegetable into something silky, complex, and deeply satisfying. The vibrant purple hue stays bright thanks to the vinegar, making it a stunning addition to any dinner plate.
What truly brings this recipe to life is the balance of flavors. The tartness of the Granny Smith apples and apple cider vinegar cuts through the richness of the butter, while a touch of brown sugar and a hint of warm cloves round everything out. It is the perfect companion for a Sunday roast, pan-seared pork chops, or even a festive holiday bird. Best of all, it actually tastes even better the next day after the flavors have had time to meld together.
Nutrition (per serving)
Directions
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1
Remove the tough outer leaves of the red cabbage, core it, and shred the rest into thin strips.
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2
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
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3
Stir in the shredded red cabbage and the apple slices, tossing them with the butter and onions.
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4
Add the apple cider vinegar, brown sugar, apple juice, salt, pepper, and cloves. Stir well to combine all ingredients.
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5
Lower the heat to medium-low, cover the pot with a tight-fitting lid, and simmer for 40 to 45 minutes.
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6
Stir occasionally to ensure nothing sticks to the bottom. The cabbage is done when it is tender and most of the liquid has been absorbed.
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7
Adjust seasoning with extra salt or sugar if desired, and serve warm.
Ingredients
- Red cabbage, shredded:1 lb
- Butter:2 tbsp
- Yellow onion, finely diced:1 small
- Granny Smith apples, peeled and sliced:2 pieces
- Apple cider vinegar:1/4 cup
- Light brown sugar:2 tbsp
- Apple juice:1/2 cup
- Kosher salt:1 tsp
- Ground black pepper:1/2 tsp
- Ground cloves:1/8 tsp
Tips & Notes
- For a deeper flavor, you can swap the butter for two strips of chopped bacon rendered down.
- If you prefer your cabbage with a bit more crunch, reduce the cooking time to 30 minutes.
- Red cabbage stains easily, so use a glass or stainless steel bowl if you are prepping in advance.
