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

Cook Time 40

Total Time 55

Servings people

Calories 142.8kcal

Author Blair Lonergan

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.