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This German-inspired braised cabbage with apples, bacon, and onion is an easy side dish that pairs perfectly with almost any entrée. The combination of apple cider vinegar, bacon, onion, and apples yields a sweet-and-sour red cabbage recipe that has been a favorite for generations!
Table of Contents
- Braised Red Cabbage
- How to Cook Red Cabbage
- How to Braise Red Cabbage with Cider Vinegar
- Ingredients for Braised Red Cabbage
- How to Make Braised Red Cabbage
- What to Serve with Braised Red Cabbage
- FAQs
- Preparation and Storage Tips
- Cook’s Tips and Recipe Variations
- Braised Cabbage with Apples, Bacon, and Onion Recipe
Braised Red Cabbage
You just can’t beat a classic, and this braised red cabbage is no exception. Why mess with a good thing? Traditionally served alongside German dishes, and popular in the United States since the Great Depression, this flavorful and affordable recipe is perfect for Oktoberfest — just add soft pretzels, brats, and a cold beer!
The cabbage cooks down slowly over low heat in a combination of cider vinegar, sugar, bacon grease, and water. While cabbage can be crunchy and tough when served raw, the braising method yields a sweet, tender vegetable that is hard to resist. Throw in some bacon, apples, and onions for added flavor and texture, and the easy side dish disappears quickly!
How to Cook Red Cabbage
Purple cabbage (or red cabbage) can be served raw and thinly sliced or chopped in slaws or other cold salads. Sautéed red cabbage is another favorite, where the vegetable is quickly cooked in oil or bacon grease at a higher temperature.
Finally, the braising method is one of the best ways to cook red cabbage. Braising uses both wet and dry heat: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.
In this classic braised cabbage recipe, you’ll sauté the sliced cabbage, apples, and onion in bacon fat and butter first. Once the cabbage starts to soften, you will lower the heat, cover the pot, and braise the vegetables in a liquid combination of apple cider vinegar and water.
The cider vinegar helps to maintain the cabbage’s bright purple color, adds a delicious sour note to the dish, and marinates the cabbage, apples, and onions together.
How to Braise Red Cabbage with Cider Vinegar
The only prep work necessary is chopping up some fruits and veggies. I told you this was easy! Let’s get started…
Ingredients for Braised Red Cabbage
Here is a quick overview of the simple ingredients that you need to make braised red cabbage. As always, you can find the exact measurements for this recipe in the printable recipe card below.
- Bacon: adds rich, smoky, savory flavor.
- Butter: along with the bacon grease, the butter adds richness to the dish.
- Red cabbage: this colorful cabbage has a bold, floral, almost peppery flavor. Braising will mild out that peppery bite, making it almost sweet, and will infuse the other ingredients with that signature purple hue.
- Onion: an aromatic that adds flavor to the cabbage.
- Granny Smith apples: sweet and tangy, apples add a nice crunch to braised cabbage.
- Apple cider vinegar: helps meld the flavors of the dish.
- Water: moisture for the braising process.
- Granulated sugar: for a slight sweetness.
- Kosher salt and ground black pepper: to enhance the natural flavors of all the ingredients.
How to Make Braised Red Cabbage
This simple side dish comes together easily on the stovetop. I’ve included the detailed directions in the printable recipe card below, but here’s the quick version:
- Fry the bacon until crisp.
- Saute the cabbage, apples, and onion in the bacon grease and butter. Depending on the size of your pan, you may need to add the cabbage in batches, allowing it to wilt down before you have room for more. It looks like a lot of cabbage, but the volume shrinks as it cooks.
- Pour in the cider vinegar, water, sugar, salt, and pepper. Turn the heat to low, cover the pot, and braise for about 15-20 more minutes. You’ll know it’s done when the cabbage is soft.
What to Serve with Braised Red Cabbage
This versatile braised cabbage dish goes well with a variety of meals. Here are a few easy options:
- Grilled Beer Brats or 20-Minute Bratwurst Sandwiches
- Dump-and-Bake Sausage, Apples, and Sweet Potatoes
- 4-Ingredient Roasted Pork Loin
- Salmon with Dill Sauce
- Perfect 15-Minute Grilled Pork Chops
- Stovetop Pork Chops with Apple Cider Gravy
- Roast Chicken
- Meatloaf
- Honey Mustard Chicken
FAQs
Is braised red cabbage good for you?
Red cabbage – also called purple cabbage – is a very nutrient-dense vegetable. It can help reduce inflammation, is good for your heart and gut health, and is rich in antioxidants. If you sub out the bacon in this recipe, you have an easy vegetarian and vegan-friendly dish that’s packed with ingredients that are good for your overall health.
Why add vinegar to red cabbage?
Adding just a splash of cider vinegar helps to preserve the vibrant purple color of the red cabbage. Without it, cooked red cabbage turns blue! Apple cider vinegar also helps the ingredients absorb the flavors of the recipe, so everything melds together perfectly.
Can you overcook red cabbage?
The longer you braise red cabbage, the more tender it will get. You can cook this recipe for up to 90 minutes and it will still taste great! If you still like some bite to your braised cabbage, a lesser cooking time will keep the cabbage crisp while still imparting all the delicious braised flavors into the dish.
Preparation and Storage Tips
- Serve this dish warm or at room temperature. It’s a great make-ahead option! You can even serve it cold, straight from the fridge — kind of like a slaw.
- To reheat the cabbage, place it in a large skillet or Dutch oven over low heat and cook, stirring, just until warmed through.
- The leftover cabbage will keep in an airtight container in the refrigerator for 3-4 days.
- You can even freeze the leftover red cabbage! Stored in an airtight container, it will keep in the freezer for up to 3 months. The dish will have more liquid when thawed, so strain off the excess juices and reheat as instructed above.
Cook’s Tips and Recipe Variations
- I use a food processor to quickly slice the cabbage wedges (remove the tough outer leaves first). You can do this with a sharp knife, too.
- If you like your braised red cabbage even more tender, you can keep the dish covered and continue braising over low heat for up to 90 minutes. It’s purely a matter of preference, so keep an eye on it, taste it, and pull it off of the stove when it reaches your desired consistency.
- Granny Smith apples work best here, thanks to their sweet-tart flavor and sturdy texture that holds up well in the cooking process. You can substitute with Honey Crisp, Pink Lady, or other similar firm apples, too.
- I like the texture from the apple peel, so I leave them on. If you prefer, you can peel your apples before adding them to the dish.
- If you don’t have bacon, you can substitute with an extra tablespoon of butter. I just love the rich, smoky flavor that the bacon adds to the braising liquid.
- Add caraway seeds, garlic, or shallots for even more flavor.
More Cabbage Recipes to Enjoy
Stuffed Cabbage Rolls
2 hours hrs 45 minutes mins
Fried Cabbage with Apples and Onion
25 minutes mins
Crockpot Cabbage Soup with Hamburger
6 hours hrs 15 minutes mins
Braised Cabbage with Apples, Bacon, and Onion
Ingredients
- 4 strips bacon
- 1 tablespoon butter
- 1 medium head red cabbage, thinly sliced
- 2 Granny Smith apples, sliced (peel on)
- 1 medium onion, thinly sliced
- ½ cup apple cider vinegar
- ½ cup water
- 3 tablespoons granulated sugar
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley, thyme, or other herbs
Instructions
- In a large braiser or Dutch oven, cook bacon over medium heat until crisp, about 7-10 minutes. Add the butter to the hot skillet with the bacon and drippings. When the butter melts, stir in the cabbage, apples, and onion; sauté until soft, about 15-20 minutes.
- Stir in the vinegar, water, sugar, and salt and pepper to taste. Reduce the heat to low, cover, and braise until very soft, about 15-20 more minutes.
- Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh herbs. Serve warm or at room temperature.
Notes
- I use a food processor to quickly slice the cabbage wedges (remove the tough outer leaves first). You can do this with a sharp knife, too.
- If you like your braised red cabbage even more tender, you can keep the dish covered and continue braising over low heat for up to 90 minutes. It’s purely a matter of preference, so keep an eye on it, taste it, and pull it off of the stove when it reaches your desired consistency.
- Granny Smith apples work best here, thanks to their sweet-tart flavor and sturdy texture that holds up well in the cooking process. You can substitute with Honey Crisp, Pink Lady, or other similar firm apples, too.
- I like the texture from the apple peel, so I leave them on. If you prefer, you can peel your apples before adding them to the dish.
- If you don’t have bacon, you can substitute with an extra tablespoon of butter. I just love the rich, smoky flavor that the bacon adds to the braising liquid.
- Add caraway seeds, garlic, or shallots for even more flavor.
Nutrition
This recipe was originally published in August, 2020. The photos were updated in September, 2023.
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