Braised Red Cabbage


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Braised Red Cabbage is one of my favorite easy side dishes! Serve this colorful dish alongside stuffed pork tenderloin for a healthy and easy weeknight dinner!

Red cabbage recipes go back as far as the Great Depression and still appear frequently on tables across the country all year round.  Who doesn’t have fond memories of our grandmother’s cooking red cabbage on the stove while the rest of the dinner was being prepared?

cabbage in white dish

Braised Red Cabbage

This easy red cabbage recipe is a snap to put together because it requires so few ingredients and so little real prep. Braised Red Cabbage is a traditional recipe often found served alongside German main dishes.

Some braised cabbage recipes call for coarsely chopped red cabbage or thinly sliced. This cabbage cooks for a long time so I chop it about 1/2″ thick.  In this recipe, the apples are peeled and thinly sliced as apple peels can be a bit tough and chewy. Any way you slice it, the final result is a nutritious, filling, and surprisingly low carb side dish.

cabbage in pot

How to Cook Red Cabbage

Most purple cabbage recipes call for it chopped or sliced and served cold in salads or slaws. Sauteed red cabbage is usually lightly cooked in oil or bacon grease and so that it stays a little bit crunchy.

But this easy braised cabbage recipe is simmered down slowly so the sweetness of the apple and the tartness of the vinegar soak into the cabbage to create a colorfully fragrant dish! The flavor is a light sweet and sour, and the longer cook time makes a big  difference in the flavor of the dish.

Apple cider vinegar helps maintain the bright color of the cabbage as well as marinates the apple and cabbage flavors together resulting in a side dish that can be served hot or cold. You can top this braised cabbage with apple with a dollop of sour cream or serve alongside pork chops or meatloaf. Served cold, it can be a tangy and crunchy substitute for lettuce in a sandwich or wrap or served as a side salad with a hot bowl of chicken noodle soup!

Braised red cabbage can even be frozen for future use. Just be sure it is completely chilled and then portion into freezer bags and lie flat on a cookie sheet. Once frozen, stack horizontally or vertically. When you are ready to use, simply thaw, drain and re-adjust the seasonings!

cabbage with other vegetables in pot

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cabbage in white dish
4.98 from 71 votes
Review Recipe

Easy Braised Red Cabbage

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Author Holly Nilsson
Braised red cabbage is one of my favorite easy side dishes! Easy, healthy, and colorful, this braised cabbage recipe goes with just about everything!

Ingredients

  • 6 cups red cabbage chopped
  • 1 apple peeled and sliced
  • ½ onion slivered
  • ¼ cup cider vinegar
  • 3 tablespoons white sugar
  • cup water may need more
  • teaspoon cloves
  • salt and pepper to taste

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Instructions

  • Combine all ingredients in a large saucepan.
  • Bring to a boil, reduce heat to a low simmer and cover.
  • Cook covered for 90 minutes stirring occasionally. Add more water if needed.
  • Season to taste with salt and pepper and serve warm.

Nutrition Information

Calories: 54, Carbohydrates: 13g, Protein: 1g, Sodium: 19mg, Potassium: 202mg, Fiber: 2g, Sugar: 9g, Vitamin A: 755IU, Vitamin C: 39.6mg, Calcium: 33mg, Iron: 0.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword braised, red cabbage
Course Side Dish
Cuisine American
Braised Red Cabbage in a pot with writing
Braised Red Cabbage in a bowl with text

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Absolutely delicious! We were able to reduce the cooking time down to 45 minute by increasing the temp. We served this side with pork schnitzel!5 stars

  2. This was super tasty. Mine needed a bit more water throughout. When it was first cooked, I thought it didn’t have enough sugar but once it rested for a few hours, the sweet taste intensified. For me, it was just the right amount. Thank you for the recipe!5 stars

  3. How long can you keep it in a preserving jar in the fridge, or in a cupboard? First time I’ve made it (just), tastes superb but too much for me to eat in one go! May have to freeze some as well.5 stars

    1. This recipe is not intended for preserving. It’ll keep for about 5 days in the fridge, or freeze it as directed in the post. Enjoy Susan!

  4. This is so easy and out of this world delicious. I am typing this while Eating my egg sandwich topped with red cabbage. This is how much I loved it. It has a sweet and sour taste to it, perfect pairing for your meat. I made it for the Easter dinner with a lamb and it was a perfect pairing5 stars