Braised Red Cabbage

Course: Side Dish

Cuisine: German

Prep Time: 5

Cook Time: 1 10

Total Time: 1 15

Servings: people

Calories: 162kcal

Author: Platings and Pairings

Braised Red Cabbage is a side dish that quietly steals the show! Slow-cooked with tart and crisp apples and a splash of red wine vinegar, this humble vegetable transforms into something deeply flavorful, tender, and vibrant in color. It’s sweet, tangy, and just a little sticky - the kind of comforting dish that brings warmth and richness to any main meal.

Print Recipe

Equipment

Large Skillet

Ingredients

1 small red cabbage 2 to 2½ pounds, quartered, cored and cut crosswise in thin strips
2 Tablespoons butter
1 small onion thinly sliced
2 granny smith apples peeled, cored and sliced
3 Tablespoons red wine vinegar
1 Tablespoon brown sugar
Salt and freshly ground pepper to taste

Instructions

Soak the cut cabbage in cold water while you prepare the remaining ingredients.
Heat the butter in a very large, deep skillet over medium-high heat. Once melted, add the onion and a pinch of salt and cook, until just about tender, about 3 minutes. Add 2 TBSP of the red wine vinegar and cook for 3 minutes longer. Add the apples and cook for 3 minutes longer
Drain the cabbage and add it to the skillet along with the brown sugar, remaining 1 TBSP red wine vinegar, and a pinch of salt. Toss together. Cover the skillet, and reduce heat to a simmer. Cook for one hour, stirring occasionally. Season with salt and pepper, to taste. Enjoy!

Instant Pot:

Sautéed as directed, then cooked on HIGH pressure for 15 minutes, 10 minutes slow pressure release.

Notes

Storing

Leftover braised cabbage can be stored in an airtight container in the fridge for up to 3-5 days. Before serving, gently warm it in a skillet with a touch of olive oil or butter.

Tips and tricks

The best type of skillet for braising your cabbage is any large nonstick, stainless steel, or a cast iron pan. Make sure the pan has a tight-fitting lid to cover when the cabbage mixture is simmering.
Don’t freeze this braised cabbage as the texture is never the same once it thaws.
Easily halve or double this recipe by simply adjusting the ingredients and cooking time.
Cut the red cabbage into uniform thin strips so that it cooks evenly and has an improved texture, with better presentation.

Variations

Try another type of cabbage - This recipe works for all cabbage varieties, so feel free to use a different type, like green, savoy, or napa cabbage.
Braise the cabbage in an Instant Pot - Sautée the cabbage as directed and then cook it in the Instant Pot on HIGH for 15 minutes. Allow for a slow pressure release over 10 minutes.
Braise in broth - Replace the vinegar with vegetable, chicken, or parmesan broth to infuse more flavor.
Add a splash of wine - Add a splash of dry red wine to the braising liquid for a richer flavor! Keep in mind that if you use a sweet red wine, you’ll get a sweeter braise and need to adjust the salt.
Garnish - Sprinkle chopped toasted chestnuts, almonds, or walnuts over the braised cabbage as a holiday side dish alongside pork chops or pork roast. Pomegranate seeds is another lovely garnish idea, especially when making this dish for the holidays.
Add another veggie - You can braise the red cabbage with a second vegetable that also pairs well with the apples, such as fennel, leeks, celery root (celeriac), beets, parsnips, or carrots.
Drizzle with balsamic reduction - Drizzle your braised cabbage with a balsamic glaze for a sweet-tangy finish.
Warm spices - Add ground cinnamon and mixed spice to the braising liquid mixture for added notes of warmth. It pairs beautifully with the apples and cabbage!

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