Braised Red Cabbage

This braised red cabbage recipe slowly simmers red cabbage with apples, onions, balsamic vinegar, and warm spice for a tender, sweet and tangy side dish.

Course Side Dishes

Cuisine German

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 105kcal

Author Diane Gail

Ingredients

2 tablespoons olive oil
1 samll yellow onion quartered, sliced thin
1/3 cup balsamic vinegar divided
2 large Granny Smith apples peeled, cored, sliced thin
2 pound red cabbage quartered, cored, cut in 1/2-inch thick strips
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground allspice

US Customary - Metric

Instructions

Heat the olive oil in a large 6-quart cast iron Dutch oven over medium heat. Add the sliced onion and cook until almost tender.
Add 2 tablespoons of the balsamic vinegar and cook for about 3 minutes, stirring frequently, until the onions are golden.
Add the sliced apples and cook for 2 to 3 minutes, stirring occasionally.
Add the sliced red cabbage, 2 more tablespoons of balsamic vinegar, salt, black pepper, and allspice. Stir well to combine.
Cover, reduce the heat to low, and cook the braised red cabbage for 1 hour, stirring occasionally, until the cabbage is tender.
Taste and adjust the salt and black pepper as needed. Add the remaining balsamic vinegar, if desired.

Notes

Granny Smith apples provide a tart flavor that works especially well in this recipe. Braeburn or Pink Lady can also be used, while Fuji, Gala, or Honeycrisp will make the dish sweeter.
If the cabbage becomes dry before it is tender, add a small splash of water and continue cooking covered over low heat.
Store leftover braised red cabbage in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered saucepan over low heat.
To freeze, cool completely and transfer to an airtight freezer-safe container. Freeze for up to 3 months, thaw overnight in the refrigerator, and reheat gently on the stovetop.

Nutrition