Braised Cabbage with Apples, Bacon, and Onion

Braised red cabbage with bacon, apples, and onions is an easy German side dish that's full of flavor!

Course Side Dish

Cuisine American, European

Keyword braised cabbage, braised red cabbage, german red cabbage, red cabbage recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 187kcal

Author Blair Lonergan

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.

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.