Braised Red Cabbage Apple (Printable)

Sweet-and-tangy red cabbage slow cooked with apples and warm spices for a flavorful side.

# Ingredient List:

→ Vegetables & Fruits

01 - 1 medium head red cabbage, cored and thinly sliced (approximately 2.2 lbs)
02 - 2 medium apples (e.g., Granny Smith), peeled, cored, and thinly sliced
03 - 1 medium yellow onion, thinly sliced

→ Fats

04 - 2 tablespoons unsalted butter or vegan alternative
05 - 1 tablespoon neutral oil (sunflower or canola)

→ Liquids

06 - 1/2 cup apple cider vinegar
07 - 1/2 cup apple juice or water

→ Sweeteners

08 - 2 tablespoons brown sugar

→ Spices & Seasonings

09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 whole cloves
12 - 1 bay leaf
13 - 1/4 teaspoon ground allspice (optional)

# Directions:

01 - Melt the butter with the neutral oil in a large heavy-bottomed pot or Dutch oven over medium heat.
02 - Add the sliced onion and cook for 3 to 4 minutes until softened but not browned.
03 - Stir in the sliced apples and cook for an additional 2 minutes to soften.
04 - Combine the sliced red cabbage with the onions and apples, then sprinkle brown sugar, salt, pepper, cloves, bay leaf, and ground allspice if used.
05 - Pour in the apple cider vinegar and apple juice or water, stirring thoroughly. Bring to a simmer, reduce heat to low, cover, and cook gently for 35 to 40 minutes until tender, stirring occasionally.
06 - Remove the bay leaf and cloves, adjust seasoning to taste, and serve warm.

# Expert Tips:

01 -
  • It fills your kitchen with a warm, spiced aroma that feels like a hug on a cold day.
  • The sweet-tart balance is so satisfying, it turns cabbage skeptics into converts.
  • It gets better as it sits, so you can make it ahead and reheat without losing a thing.
02 -
  • Don't skip the stirring, cabbage can stick and scorch on the bottom if left unattended.
  • If it looks too dry halfway through, add a splash more liquid, you want it moist but not soupy.
  • Taste before serving and adjust the sweet-sour balance with a pinch more sugar or a dash more vinegar.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the heat distributes evenly and nothing scorches.
  • Slice the cabbage as thin as you can manage, it braises faster and more evenly.
  • Taste the dish at the end and trust your palate, the balance of sweet and sour should feel just right to you.

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