Braised Red Cabbage Apple (Printable Version)
Tender red cabbage with apples, onions, and spices braised to a flavorful, sweet-tart finish.
# What You'll Need:
→ Vegetables & Fruits
01 - 1 medium head red cabbage (approx. 4.4 lbs), cored and finely shredded
02 - 2 medium apples (Braeburn or Granny Smith), peeled, cored, and thinly sliced
03 - 1 medium yellow onion, thinly sliced
→ Pantry
04 - 3 tablespoons unsalted butter or vegetable oil
05 - 1/4 cup apple cider vinegar
06 - 1/4 cup brown sugar
07 - 1/2 cup apple juice or water
→ Spices & Seasonings
08 - 1 bay leaf
09 - 4 whole cloves
10 - 1/2 teaspoon ground allspice
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon salt
# Step-by-Step:
01 - Heat butter or oil in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté for 3 to 4 minutes until softened and translucent.
02 - Add shredded red cabbage and cook, stirring frequently, for 5 minutes until slightly wilted.
03 - Stir in sliced apples, apple cider vinegar, brown sugar, apple juice or water, bay leaf, cloves, allspice, black pepper, and salt. Mix thoroughly to combine.
04 - Bring to a simmer. Cover, reduce heat to low, and cook for 35 to 40 minutes, stirring occasionally until cabbage is tender and flavors meld.
05 - Remove lid during last 10 minutes to allow excess liquid to evaporate and cabbage to lightly caramelize.
06 - Remove bay leaf and cloves before serving. Adjust seasoning as needed.
# Expert Advice:
01 -
- It tastes like comfort and tradition, but comes together without fuss—slow cooking does the heavy lifting for you.
- The sweet-tart balance is addictive, and once you taste how the spices mellow into the cabbage, you'll find yourself making it again and again.
- It's naturally vegetarian, gluten-free, and vegan-friendly (just swap the butter), so it's the one side dish that works for everyone at the table.
02 -
- Remove those bay leaf and whole cloves before serving—I learned this the hard way when a guest bit into a clove and their face told the whole story.
- Don't skip the final 10 minutes with the lid off. That's when the magic happens and the liquid reduces to a glossy glaze that clings to every piece of cabbage.
- This dish actually improves after a day or two in the refrigerator as the flavors meld and mature. Make it ahead whenever you can.
03 -
- Use a heavy-bottomed pot or Dutch oven—this distributes heat evenly and prevents the bottom from scorching. A thin pot can create hot spots where the cabbage browns too quickly.
- Don't be tempted to increase the heat to speed things up. Low and slow is the only way to get that tender, melting texture. Rushing it on high heat will result in tough cabbage and a bitter edge to the spices.