This braised red cabbage dish is an easy, flavorful side dish that the whole family will love. Made with apples, onions, and red cabbage, these three ingredients are cooked into the perfect sweet and tender medley for a cost-friendly weeknight meal side. This take on a classic winter dish will help beef up any meal for a more filling lunch or dinner.
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There are tons of recipes you can make with leftover cabbage! Try these out: Easy Sauteed Savoy Cabbage, Easiest Creamed Cabbage Recipe Ever!, or Red Cabbage Soup with Feta.
This yummy side dish comes from Germany, Poland, and Sweden. It’s a traditional dish with shredded red cabbage cooked low and slow with butter (or olive oil) until it’s tender and sweet. Often, it’s made with apples, which help create a tangy taste. When braised red cabbage is done cooking, you can expect a brightly coloured dish that melts in your mouth.
Depending on which red cabbage recipes you follow, you may need to chop the cabbage thinner or thicker. With my version of braised red cabbage, I recommend chopping it in half and removing the core first. Then, slicing the cabbage thinly. This step will help the cabbage cook and become tender more quickly.
Red Cabbage
This ingredient is the base for any braised red cabbage dish. You can also use green cabbage, but it wonโt be quite as sweet.
Green Apple
Including apples in braised red cabbage recipes helps add texture and flavour to the dish. You can use any semi-tart apples for this recipe, but make sure they’re not too soft, or they will dissolve as they’re cooked. Options like Jonathan, McIntosh, or Braeburn work well.
Apple Cider Vinegar
This vinegar adds sweetness to boiled cabbage. It also helps balance out the flavours of the cabbage and keeps its bright red colour. Other options like balsamic and red wine vinegar are also tasty in this recipe.
See the recipe card for full information on all ingredients and quantities.
Try these variations next time you cook red cabbage for a fun twist on this recipe!
3. Add sliced red onion and grated apple, then add water and season generously with salt and pepper (Image 3).
4. Cover and cook 30 minutes on low to medium heat. Then uncover, add the garlic, apple cider vinegar, and cinnamon. Recover and cook 30 more minutes or until done. (Image 4).
Here are some more yummy ways to use up extra cabbage: Thai Noodle Salad with Peanut Sauce, Budget Green Goddess Salad, or Chicken Vermicelli Noodles.
This is the best red cabbage recipe because it holds up well in the fridge and freezer. That means you can make braised red cabbage for up to three months before you want to enjoy it. You can also toss it in a crockpot to cook while you’re at work or school and then enjoy it when you get home.
Braised red cabbage works well with quite a few dishes! Try it with sausages, pork chops, schnitzel, goose, duck, or roast chicken. It pairs well with most meats, even steak! You can also enjoy this recipe for red cabbage on sandwiches or wraps.
I love making this red cabbage and apple recipe, as it can sit in the fridge or freezer for quite a while!
Refrigerator โ Let the braised red cabbage cool fully. Then, put it in an airtight container or bag. It can stay in the fridge for up to five days.
Freezer โ Once the cabbage is cool, place it in airtight bags in your desired portions. Then, freeze for up to three months. When youโre ready to eat the braised cabbage and apples, defrost them in the fridge overnight. Then, enjoy cold or reheat with the instructions below.
Reheat โ To reheat this recipe, place a portion of the cabbage in a saucepan and heat on low until warmed through. It should take about 5 โ 10 minutes. Be sure to add water if you see the cabbage drying out.
There are a few reasons why you may notice a bitter taste in your braised red cabbage. If you use cabbage that has been sitting in your fridge for a while, it may have a more bitter taste. Additionally, if you overcook the red cabbage and apples, you may notice a bitter flavour. Try adding a bit more salt, a little bit of brown sugar, or seasoning to help cut the bitterness of cooked cabbage.
Vinegar helps preserve the colour of the cabbage and balances out the recipe’s flavours.
I always recommend washing red cabbage well before cooking it, as this helps remove dirt and debris.
Absolutely! I love eating braised cabbage and apples cold. It’s similar to enjoying cole slaw. When it’s cold, you can add it to sandwiches, wraps, etc., for extra flavour.
Yes, you can cook this cabbage recipe in the crockpot. Simply toss all the braised cabbage ingredients in a slow cooker and cover, then cook for about four hours on low or seven hours on high.
Pair these tasty mains with the braised red cabbage for a more filling meal: Crispy Pork Schnitzel, Air Fryer Chicken Bites, or Thin Pork Chops in Air Fryer.
If you tried this Braised Red Cabbage, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys ๐ Let’s get cooking! – Mimi x