Braised red cabbage is a super easy side dish. this delicious and healthy purple vegetable goes perfectly with all your favorite winter dishes. It’s one of my childhood favorites and I’m super excited to share my red cabbage recipe with you!
Red cabbage is eaten all winter but is especially popular around Christmas and thanksgiving.
Before cooking you should take out the core and remove the outer leaves. You can do this by cutting the cabbage into quarters and cut out the core then thinly slice the cabbage with a knife or a food processor.
Yes, absolutely! You can keep it in an airtight container or a zip-lock bag in the freezer for 3 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 chicken and baked potatoes, but all your winter recipes go well with this cabbage!
Yes! You can make this recipe up to 3 days in advance and keep it in the fridge.
- 1 red cabbage, cored and thinly sliced
- 2 apples, diced
- 2 tbsp lemon juice or vinegar
- 100 ml water
- 40g (2 tbsp) butter
- 2 tsp cinnamon
- 2 tbsp sugar
- 1 onion, thinly sliced
- Salt to taste
- Pepper to taste
- Melt the butter in a large pan and add the onion and 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.
Nutmeg or cloves are also great flavors to add!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 17mgCarbohydrates: 25gFiber: 4gSugar: 18gProtein: 1g
Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag me @nutmegvinegar in your message.