cooked red cabbage recipe

Written ByJenny Smyth Posted on
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The Best cooked red cabbage recipe

I’ve been making cooked red cabbage for years, and it’s still one of my family’s favorite recipes. It’s a classic dish that originated in Europe, where red cabbage was a staple crop.

The sweet and slightly bitter flavor of the cabbage pairs perfectly with a variety of seasonings and ingredients. I like to think that this recipe is a staple in many households, just like it is in mine.

My kids love helping me cook it, and they always ask for seconds when it’s served at family gatherings. I’ve found that cooking the cabbage slowly over low heat brings out its natural sweetness and makes it tender but still crisp.

It’s a great side dish that complements many main courses, from roasted meats to stews and soups. I’ve also discovered that adding a bit of caraway seed or allspice gives the dish a nice depth of flavor.

My family loves this recipe because it’s easy to make and always turns out delicious. I like to serve it alongside some crusty bread or over mashed potatoes for a hearty meal.

This recipe is perfect for any occasion, whether it’s a special holiday dinner or just a weeknight supper. It’s also great for meal prep, as the cooked cabbage can be refrigerated or frozen for later use.

Braised Red Cabbage with Apple and Balsamic

4.8 from 737 votes

This braised red cabbage is a classic German-inspired side dish that balances sweet and sour flavors. It pairs perfectly with roasted meats or sausages and can be made ahead for a stress-free meal.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

Main Ingredients

1 medium head red cabbage (about 2 lbs), cored and thinly sliced
1 large apple (such as Granny Smith), peeled, cored, and diced
1 medium yellow onion, thinly sliced
2 tablespoons butter or olive oil
1/4 cup apple cider vinegar
1/4 cup water or apple juice
2 tablespoons brown sugar or honey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon caraway seeds (optional)
2 tablespoons balsamic vinegar

👨‍🍳Directions

1Melt the butter in a large pot or Dutch oven over medium heat.
2Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the sliced red cabbage and diced apple to the pot.
4Stir well to combine with the onion, then cook for 2-3 minutes until the cabbage begins to wilt slightly.
5Pour in the apple cider vinegar, water, brown sugar, salt, pepper, and caraway seeds if using.
6Stir everything together, then bring the liquid to a gentle simmer over medium-high heat.
7Reduce the heat to low, cover the pot, and let the cabbage braise for 35-40 minutes.
8Stir occasionally and check that the liquid hasn’t fully evaporated; add a splash of water if needed.
9The cabbage should be tender and most of the liquid absorbed.
10Remove the lid, stir in the balsamic vinegar, and increase the heat to medium.
11Cook uncovered for 2-3 minutes, stirring frequently, until the remaining liquid reduces to a light glaze.
12Taste and adjust seasoning with additional salt or vinegar if desired.
Serve warm.

🔧Equipment

Large pot or Dutch oven with lid
Chef’s knife
Cutting board
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 450mg🌾Total Carbs: 32g🥦Dietary Fiber: 5g🍬Sugars: 20g🥩Protein: 3g

📝Notes

This dish tastes even better the next day as the flavors meld. For a vegan version, substitute butter with olive oil. You can also add a pinch of ground cloves or cinnamon for a warm spice note.

Watch Video Of How Braised Red Cabbage with Apple and Balsamic Works

I love serving cooked red cabbage at family gatherings because it’s easy to make in large quantities and always impresses our guests.

The leftovers are also great for meal prep or freezing for later use.

My kids adore helping me cook this dish, and they’re always excited to see what new flavors we can add to it next time around.

❓ Frequently Asked Questions About Braised Red Cabbage with Apple and Balsamic

1.

Q: What type of cabbage should I use for this recipe?
A: Any type of red cabbage works well for this recipe, but I prefer using the tight-leafed varieties as they hold their shape better during cooking.

2.

Q: Can I cook red cabbage in a slow cooker?
A: Yes, you can cook red cabbage in a slow cooker! Simply chop the cabbage, add your desired seasonings, and cook on low for 2-3 hours.

3.

Q: Is cooked red cabbage good for me?
A: Cooked red cabbage is rich in vitamins A and K, as well as fiber and antioxidants. It’s also low in calories and high in water content, making it a great addition to any meal.

4.

Q: How long does cooked red cabbage last in the fridge?
A: Cooked red cabbage will last in the fridge for 3-5 days when stored properly in an airtight container. You can also freeze it for up to 6 months.

5.

Q: Can I add other ingredients to my cooked red cabbage?
A: Absolutely! Some popular additions include chopped apples, onions, or even bacon bits. Feel free to experiment and find your favorite combinations.

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