Braised Red Cabbage
This German Braised Red Cabbage is an easy side dish that pairs well with almost any entree!
Servings 6 people
- 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, onion and apple 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