Braised red cabbage with apple is one of my favorite dishes during the colder months of the year. It’s wonderfully comforting, full of flavor and surprisingly easy to make from scratch. The combination of tender red cabbage, sweet apples and warming spices make this a delicious addition to any fall or winter meal.
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Why You’ll Love This Recipe
This braised red cabbage with apple is perfect comfort food. Paired with creamy mashed potatoes it is a delicious vegetarian main or it can also be used as a side dish. Also perfect for the holiday season!
Homemade Braised Red Cabbage
I completely understand the convenience of buying a jar of ready-made red cabbage at the grocery store. There is nothing wrong with that! But if you do have a little extra time, I highly recommend making your own braised red cabbage with apple.
Not only does it taste incredibly fresh, but you can also adjust the sweetness and spices to your liking. And since red cabbage is naturally rich in fiber, vitamins and antioxidants, it’s a nutritious side dish too.
Grandma’s Traditional Red Cabbage
Maybe you remember eating red cabbage with apple at your grandparents house when you were little? For me, this dish is definitely nostalgic. It’s one of those traditional Dutch recipes that instantly reminds me of cozy family dinners.
This recipe is inspired by the classic Dutch way of preparing red cabbage which is also very similar to how the Germans make it. Over there it is known as Rotkohl or Blaukraut.
The cabbage is slowly simmered with apples, apple cider vinegar, apple juice and warming spices until beautifully tender. The result is a delicious balance of sweet, tangy and savory flavors.
Recipe Ingredients
You don’t need a lot of ingredients for making this classic side dish.
- red cabbage – I prefer using a fresh head of red cabbage (also sometimes called purple cabbage) and slicing it into thin strips. Pre-shredded cabbage works just as well and does save a bit of preparation time
- apples – I use fresh apples, apple cider vinegar and apple juice. So lots of apple goes into this easy dish. The acidity also helps to preserve the beautiful color.
- sugar – just a little sugar to balance the acidity of the vinegar. You can reduce the amount or leave it out entirely if you prefer a less sweet version
- spices – I used cinnamon sticks, whole cloves and a bay leaf to give the cabbage it’s warm and aromatic flavor
- butter and onion – this is the base of the dish and brings all the other flavors together
How To Make Braised Red Cabbage with Apples
Homemade braised red cabbage is easier than you might think!
Start by removing the outer leaves of the cabbage and cut it into thin strips. You can use a large sharp knife, a mandoline slicer or even a food processor to make the job easier. Whatever works for you.
Next, sauté the onion in butter until softened, then add the shredded cabbage, apple cider vinegar, sugar and spices. Pour in the apple juice and let everything simmer gently until the cabbage becomes tender.
I like to add the diced apples toward the end of the cooking time. This way, they soften without completely falling apart, giving the finished dish a lovely texture.
What To Serve with Braised Red Cabbage
Braised red cabbage is the perfect side dish for so many hearty fall and winter meals.
I love serving it with slow cooked beef, homemade meatballs, beef stew or roast chicken. It’s also delicious with pork roast, sausages or as a traditional holiday dinner.
If you’re serving the cabbage as a main dish, it is great paired with creamy mashed potatoes or even a sweet potato mash. You can even add some homemade applesauce on the side, although there are already plenty of apples in the dish.
Looking for something a little crunchy? Crispy roasted potato wedges are also a great option.
FAQ Braised Red Cabbage with Apple
What are the best apples for braised red cabbage?
I recommend using a sweet apple that holds its shape during cooking, such as Honeycrisp, Fuji, or Pink Lady. These varieties provide a lovely natural sweetness without turning mushy too quickly.
Can I make braised red cabbage without sugar?
Yes! You can leave out the added sugar if you prefer. The apples and apple juice already provide natural sweetness. Taste the cabbage toward the end of cooking and adjust as needed.
Can I freeze braised red cabbage with apple?
Yes, braised red cabbage freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months for the best quality.
Thaw overnight in the refrigerator and reheat gently on the stovetop. Keep in mind that the apples may become slightly softer after freezing.
Why do you add vinegar to red cabbage?
Apple cider vinegar adds a pleasant tanginess that balances the sweetness of the apples and sugar. It also helps the red cabbage maintain its vibrant reddish-purple color during cooking.
Ingredients
- 800 gram red cabbage (1 small head)
- 50 gram unsalted butter
- 1 onion (thinly sliced)
- 2 tbsp apple cider vinegar
- 30 gram granulated sugar
- 2 cinnamon sticks
- 3 whole cloves
- 1 bay leaf
- 100 ml apple juice
- 2 sweet apples (such as Honeycrisp or Fuji, peeled and diced)
- Salt and black pepper (to taste)
INSTRUCTIONS (how to make this recipe):
- Remove the outer leaves from the red cabbage. Cut the cabbage into quarters, remove the tough core, and slice the cabbage into thin strips.
- Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onion and cook until softened and translucent, about 3-5 minutes.
- Add the shredded red cabbage to the pot and stir well to combine with the onion and butter.
- Add the apple cider vinegar, sugar, cinnamon sticks, whole cloves, bay leaf, and a pinch of salt and pepper. Stir until everything is evenly combined.
- Pour in the apple juice and bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and simmer for approximately 45–60 minutes, or until the cabbage is tender. Stir occasionally and add a splash of extra apple juice or water if the mixture becomes too dry.
- About 10–15 minutes before the cabbage is done, stir in the diced apples.
- Continue simmering until the apples are tender but still hold their shape.
- Remove the cinnamon sticks, bay leaf, and whole cloves before serving. Taste and adjust the seasoning with additional salt, pepper, or a little apple cider vinegar if desired.
- Serve warm and enjoy!
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