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Braised Red Cabbage

Braised red cabbage is a German side dish that pairs well with many dishes! Apples and onions add texture and flavor, and it's simple to make!
Course Side Dish
Cuisine American, European
Keyword braised red cabbage, german red cabbage, red cabbage recipe
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Servings 6 people
Calories 142.8kcal
Author Blair Lonergan


  • 1 head red cabbage thinly sliced
  • 1 medium onion thinly sliced
  • 2 Granny Smith apples sliced (peel on)
  • 2 tablespoons bacon grease (or sub with butter)
  • ½ cup cider vinegar
  • ½ cup water
  • 3 tablespoons granulated sugar
  • Salt and pepper to taste


  • Saute the cabbage, onions, and apples in the bacon grease until soft, about 15-20 minutes.
  • Stir in remaining ingredients; cover and braise until very soft (about 15-20 more minutes). Taste and season with salt and pepper, if necessary. Serve warm or at room temperature.


  • 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 grease, you can substitute with butter. I just love the rich, smoky flavor that you get from the bacon fat, though.


Serving: 1/6 of the recipe | Calories: 142.8kcal | Carbohydrates: 27.7g | Protein: 2.4g | Fat: 4.2g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.1g | Cholesterol: 10.3mg | Sodium: 466.4mg | Potassium: 454.7mg | Fiber: 4.7g | Sugar: 18.8g