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Square overhead shot of a bowl of braised cabbage.
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Braised Cabbage with Apples and Bacon

Sweet-and-sour braised red cabbage with bacon, apples, and apple cider vinegar is an easy, flavorful side dish that pairs perfectly with pork, chicken, sausage, and so much more.
Course Side Dish
Cuisine American, European
Keyword braised red cabbage, braised red cabbage recipe, braised red cabbage side dish, braised red cabbage with apples, Red Cabbage with Apples
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 126kcal
Author Blair Lonergan

Equipment

Ingredients

  • 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 the bacon over medium heat until crisp, about 7 to 10 minutes. Transfer the bacon to a plate and set aside, leaving the drippings in the pan.
  • Add the butter to the hot pan with the drippings. Once melted, stir in the cabbage, apples, and onion. Sauté over medium heat, stirring occasionally, until the cabbage wilts and softens, about 15 to 20 minutes. If your pan is crowded, add the cabbage in batches and let it cook down before adding more.
    Sauteing red cabbage in bacon grease with apples and onions.
  • Stir in the vinegar, water, sugar, and salt and pepper to taste. Reduce the heat to low, cover, and braise until the cabbage is very soft, about 15 to 20 more minutes. For even more tender cabbage, continue braising for up to 90 minutes total.
    Pouring vinegar into a skillet of red cabbage.
  • Crumble the reserved bacon and stir it back in (or sprinkle on top). Taste and season with additional salt and pepper if needed. Garnish with fresh herbs if desired.
    Square overhead shot of a cast iron braiser full of braised cabbage with bacon and apples.

Notes

  • Slice the cabbage thinly and evenly. Use a food processor with the slicing disc or a sharp knife. Thin slices braise more evenly. Remove the tough outer leaves and core first.
  • The cabbage shrinks as it cooks. A full head looks like a lot, but the volume reduces by about half. Add in batches if needed.
  • Don't skip the apple cider vinegar. It preserves the vibrant purple color (without it, the cabbage turns blue!) and adds the sweet-and-sour flavor.
  • Granny Smith apples work best for their sweet-tart flavor and firm texture. Honeycrisp, Pink Lady, or Braeburn are also good options.
  • Apple peel is optional. The peel adds texture and holds up well during braising. Peel the apples if you prefer a softer result.
  • Control the tenderness. For cabbage with a little bite, braise for 15 to 20 minutes. For silky-soft cabbage, continue over low heat for up to 90 minutes.
  • No bacon? Substitute with an extra tablespoon of butter. The dish will still be delicious, just without the smoky flavor.
  • Try adding caraway seeds, garlic, or shallots for extra flavor.
  • Substitute vinegar: Red wine vinegar works well. Avoid plain white vinegar, which can taste too sharp.
  • Make ahead: This dish tastes even better the next day. Store in the fridge and reheat gently on the stovetop.
  • Leftovers: Refrigerate in an airtight container for 3 to 4 days, or freeze for up to 3 months. Drain excess liquid after thawing before reheating.
  • Serve warm, at room temperature, or cold (chilled braised cabbage is almost like a tangy slaw!).

Nutrition

Serving: 1/6 of the recipe | Calories: 126kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 250mg | Potassium: 447mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1652IU | Vitamin C: 84mg | Calcium: 74mg | Iron: 1mg