red braised cabbage recipe

Written ByJenny Smyth Posted on
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The Best red braised cabbage recipe

I’m so excited to share with you my favorite red braised cabbage recipe, a dish that’s been a staple in my household for years. This hearty and comforting recipe originated from Eastern European cuisine, where cabbage is a staple ingredient.

The sweetness of the caramelized onions and the depth of the beef broth perfectly balance the earthy flavor of the cabbage. I love serving this dish to my family and friends, as it’s easy to make in large quantities and can be adjusted to suit various tastes.

My kids adore helping me in the kitchen, and they’re always eager to assist with the stir-frying process. This recipe is perfect for special occasions like holidays or family gatherings, as it’s sure to impress even the pickiest eaters.

Not only is red braised cabbage a delicious meal, but it’s also packed with nutrients and antioxidants from the cabbage and onions. It’s an excellent way to get your daily dose of vitamins C and K while enjoying a satisfying and filling meal.

My family often requests this dish for weeknight dinners, as it’s quick to prepare and can be made in advance. I love how the flavors meld together over time, making each bite a delight.

Red braised cabbage is a versatile dish that can be served as a side or used as a filling for tacos or wraps. Its rich flavors are sure to become a favorite in your household too.

Red Braised Cabbage

4.6 from 1616 votes

This red braised cabbage is a classic German-style side dish with a sweet and tangy flavor. It pairs beautifully with roasted meats or sausages.

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

🥘Ingredients

For the Braised Cabbage

1 medium head red cabbage (about 2 lbs), cored and thinly sliced
2 tablespoons unsalted butter
1 medium onion, thinly sliced
1 medium apple, peeled, cored, and diced
1/4 cup apple cider vinegar
1/4 cup red wine or apple juice
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 whole cloves
1 bay leaf

👨‍🍳Directions

1In a large pot or Dutch oven, melt the butter 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 and cook for 2 minutes, until the cabbage begins to wilt slightly.
5Pour in the apple cider vinegar and red wine or apple juice.
6Add the brown sugar, salt, pepper, cloves, and bay leaf.
7Stir everything together until the sugar dissolves.
8Bring the mixture to a gentle simmer over medium heat.
9Reduce the heat to low, cover the pot, and let it cook for 35 to 40 minutes.
10Stir occasionally and check that the liquid is simmering gently, not boiling vigorously.
11The cabbage is done when it is very tender and most of the liquid has been absorbed.
12Remove the pot from the heat.
13Discard the bay leaf and cloves.
14Taste and adjust seasoning with additional salt or pepper if needed.
Serve warm.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 6g💛Saturated Fat: 3.5g❤️Cholesterol: 15mg🧂Sodium: 450mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 20g🥩Protein: 3g

📝Notes

For a deeper flavor, you can add 1 tablespoon of red currant jelly along with the sugar. This dish tastes even better when reheated the next day.

Watch Video Of How Red Braised Cabbage Works

This red braised cabbage recipe has become a staple in our household due to its ease of preparation and delicious results every time. One of my favorite things about this dish is how well it stores – it only gets better over time!

When reheating leftovers, simply add some extra liquid (such as water or broth) if needed to prevent drying out. For an added touch, serve this delicious dish alongside some crusty bread or over egg noodles for a hearty meal.

❓ Frequently Asked Questions About Red Braised Cabbage

Q1: What type of cabbage should I use for this recipe?

The best type of cabbage for red braised cabbage is green cabbage, specifically Savoy or Napa varieties, which hold their texture well after cooking.

Q2: Can I use red wine instead of beef broth?

Yes, you can substitute red wine for beef broth if you prefer a stronger flavor profile.

Q3: How do I ensure the cabbage cooks evenly?

To ensure even cooking, make sure to cut the cabbage into uniform pieces and stir-fry them frequently until they’re tender.

Q4: Can I freeze this dish for later use?

This dish freezes beautifully; simply portion it out into individual servings, label them with the date, and store them in an airtight container for up to 3 months.

Q5: What if I don’t have any beef broth on hand?

You can substitute chicken or vegetable broth if you don’t have beef broth available.

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