This easy braised red cabbage recipe is the perfect fall side dish. Pair this sweet and sour vegetable with your roast chicken or a beef stew for a healthy winter dinner.
Red cabbage recipes are popular all year, but recipes for braised cabbage are especially popular in winter around Christmas and Thanksgiving. It is definitely one of my childhood favorites, and I'm super excited to share my red cabbage recipe with you!
How to cook braised red cabbage
Before cooking, you should take out the core and remove the outer leaves. You can do this by cutting the cabbage into quarters and cutting out the white core. Thinly slice the cabbage with a knife or a food processor.
Chop the onions and peel, core, and dice the apple. Heat some butter or oil in a large saucepan and add the apple and onions. Add the cinnamon, pepper, and salt and bake them on medium heat until they become soft.
Add the cabbage, water, lemon juice, or vinegar and reduce the heat. Let the cabbage simmer on low heat for about 20 minutes until the cabbage becomes tender. Taste and add some more salt or pepper if you need to.
Serve your red cabbage as a side with a stew, roast chicken, hachee, Irish stew, potatoes, salmon, and all your other winter favorites!
- Red cabbage - use a nice firm cabbage.
- Lemon juice or vinegar - this preserves the beautiful purple color and gives the cabbage a slightly sour flavor.
- Sugar - helps to give the dish its sweet and sour flavor.
- Apple - use sweet apples like Elstar or Golden Delicious.
- Cinnamon - gives the cabbage a nice warm flavor.
My tips for the best braised red cabbage
- Try other spices like star anise, mustard seeds, or nutmeg.
- You can keep it in the fridge for about three days and up to 3 months in the freezer.
- You can easily half this recipe. Save your leftover cabbage in the fridge, or turn it into cabbage slaw!
Yes, absolutely! You can keep it in an airtight container or a zip-lock bag in the freezer for three months. If you want to thaw the cabbage, put it directly in a pan with some water and let it heat up on low heat or in a microwave.
I don't recommend using this exact recipe for other types of cabbage.
The short answer is no. You don't have to use vinegar or lemon juice. You add this to preserve the beautiful red color.
I love to serve this recipe with roast chicken or beef stew and baked potatoes, but all your winter recipes go well with this dish!
Yes! You can make this recipe up to 3 days in advance and keep it in the fridge.
Any kind of vinegar will work. I like to use red wine vinegar, but balsamic vinegar, apple cider vinegar, or regular white vinegar will work as well.
Yes! You can make this up to 3 days in advance and keep it in the fridge.
More delicious vegetable side dishes
- 1 red cabbage, cored and thinly sliced
- 2 apples, diced
- 2 tablespoon lemon juice or vinegar
- 100 ml (½ cup) water
- 40g (2 tbsp) butter
- 2 teaspoon cinnamon
- 2 tablespoon sugar
- 1 onion, thinly sliced
- Salt to taste
- Pepper to taste
- Melt the butter in a large saucepan and add the onion and the apple.
- When softened, add the cabbage, water, lemon juice, sugar, cinnamon, pepper, and salt.
- Bring to a boil and let the cabbage simmer for about 25-30 minutes until tender.
- Season with salt and pepper.
- Try some other spices like nutmeg, anise seed, mustard seed.
- Apple cider vinegar, balsamic vinegar, and red wine vinegar are also great!
- You can keep this in the fridge for 3 days and in the freezer for up to 3 months
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 17mgCarbohydrates: 25gNet Carbohydrates: 0gFiber: 4gSugar: 18gSugar Alcohols: 0gProtein: 1g