Braised Red Cabbage With Apples Recipe (2024)

By Martha Rose Shulman

Braised Red Cabbage With Apples Recipe (1)

Total Time
1 hour 15 minutes
Rating
5(2,110)
Notes
Read community notes

This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.

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Ingredients

Yield:6 to 8 servings

  • 1large red cabbage, 2 to 2½ pounds, quartered, cored and cut crosswise in thin strips
  • 2tablespoons canola oil
  • 1small onion, thinly sliced
  • 2tart apples, such as Braeburn or granny smith, peeled, cored and sliced
  • About ⅓ cup balsamic vinegar
  • ¼teaspoon ground allspice
  • Salt
  • freshly ground pepper to taste

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

102 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 2 grams protein; 453 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Braised Red Cabbage With Apples Recipe (2)

Preparation

  1. Step

    1

    Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.

  2. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Tip

  • Advance preparation:This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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2,110

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Private Notes

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Cooking Notes

Meri

Didn't have any allspice, so I used ground cloves. Be sure to soak the shredded cabbage in cold water as suggested in Step 1. The cabbage absorbs water, which is then released in cooking, and helps to steam the cabbage for utmost tenderness.

I'm thinking of adding a tablespoon of butter just before serving.

Betsy B

Adjusted by making in the instant pot. Sautéed as directed, then cooked on low pressure for 15 minutes, 10 minutes slow pressure release. Was wonderful and quick.

Beth

The braised cabbage tastes even better the next day & the day after that. I decided to use 3 apples the second time I made this dish. One of my favorite go to Fall comfort foods!

Anna L.

Made this several times, super easy & the flavor is even better the next day. Don't be shy about adding water to make sure things don't burn/dry out. I like my braised red cabbage suuupppeerrr soft so I cook it covered for a while, going until I am satisfied with the texture. A little bit of brown sugar and pomegranate molasses absolutely ups the sweet/sour flavors.

AAD

Enjoyed it very much, cut the recipe in half since there are only two of us, popped a couple of sausages on top, great combo. I also had some reduced cider, added that , nice bit of semi-sweetness to the whole mixture.

Sara

similar but different - and still easy, healthy and delicious:Slice cabbage, apples and onionsIn big pot on top of stove:Layer like a lasagna:1 layer of the sliced cabbage, 1 layer of the sliced apples, 1 layer of onionsIn between each layer season with cinnamon, nutmeg, cardamon, pepper, salt Layer to the top of the pot.Pour over a couple of cups of good red wine and cook until soft.Nothing else.

Carrie

I make this as a side dish to have with pierogies and add dollops of plain Greek yogurt on top. So perfect.

Stephanie

I can agree with everyone here that this is such a nice way to cook red cabbage, and no added sugar! I have made it twice, once following the cook time listed and then once when I was pressed for time and only had it on the stove for 30 mins. I have to say, I loved the toothiness (just a little) the cabbage still has with a shorter cook time. I think, for me, the cabbage breaks down too much if cooked longer.

Lisa

This tasted great and worked just as well with green cabbage.

Anna

Chopped onion and apple, cabbage sliced added after slightly cooking those splashed in a bit of the vinegar for sweet-sour -- then the cabbage, flavored with additional vinegar,bay leaf, cloves (ground), honey, extra water.. all cooked off as if to carmelize further). Would serve with either potato dumplings as in sauerbraten with, or Czech stale bread dumplings - knedlicky (King Aruthur flour for taste), schnitzel or sauerbraten if desired, applesauce/sauteed apples cucumber salad..YUM.

Linda

Absolutely delicious! I’m making it for the second time, and we can’t wait to eat it again! I wonder if some golden raisins would add to the dish? Haven’t tried it, but welcome what others think.

Rosie

Made this last night to serve with some bacon wrapped pork chops. We halved the recipe because it was just three of us and we all loved it. I followed the recipe as is with no changes other than a longer cooking time (just kept it on a back burner on warm/very low after the initial hour on low). We would make this again. Thank you.

Emc

I use 3 or 4 apples and a purple onion; substitute coconut oil for canola oil; add a chunk of french butter along with the apples; add cinammon and a small amount of honey along with the allspice.Really delicious recipe.

AvanB2

Add raisins during cooking!

Condiment queen

Shortcuts: Used three 8-ounce bags of shredded red cabbage and skipped peeling the apples. Excellent! Not cloyingly sweet, like some recipes.

CMN

Made as is but added some cubed beets. Amazing.

Melissa

More spice. Like double.

Kara

Okay. I finally made this and it was a bit bland to me. I enhanced it with butter, brown sugar and a bit of cinnamon. Much improved! Next time I'll definitely replace the canola oil with butter and use red onion instead of yellow.

Erika Shaffer

loved this - of course I didn't have enough balsamic. used some other vinegars and also threw in some caraway seeds. Made to go with corned venison!

kahyatonhsera

I used butter in place of canola oil, and three apples instead of two. My balsamic was a bit too sweet to get the touch of vinegar sharpness I wanted, so I added two Tbsp of white wine vinegar. Nice side with pork tenderloin and potatoes au gratin.

Kara

The salt thing is too vague. It's helpful to know exactly how much salt is needed.

Richard Arnold

Not as spicy and sweet-sour as my German grandmother made it, but I prefer this milder flavored recipe!

bd

I thought it was a little bland, so I added a dash of red pepper, cumin and five spice powder-- just a little, but perked it up.

zeynep

Made it for Christmas. It was really better the next day. I also put a stick of cinnamon. Very delicious and tender.

Alexandra

Tried Quinces instead of apples, the second time I made this. Cooks slightly longer (and is hard to prepare/chop). But the the taste was great! Interesting flavour, intensely quincy smell.

JP

I thought this was too sweet. A couple of tablespoons of lemon juice really helped.

Joyce

I added some diced celeriac when i added the diced apples, added some dry mustard and allspice and nutmeg( small amounts) and used both balsamic and cider vinegar since i didn't have enough of the balsamic. I love this dish and how well it adapts to what you have on hand. Looking forward to leftovers....if there are any!

D McKibben

This is as delicious!! First time making red cabbage and I loved it. I used instant pot low pressure 15 minutes and 10 minutes natural release as recommended by others. I also used half red wine vinegar and half pomegranate molasses and a little butter on my plate. Awesome!

Jeanne

Use a way bigger pot than you think you need!

Colby

made as directed, so good

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Braised Red Cabbage With Apples Recipe (2024)

FAQs

Why should Aluminium pans not be used for braising red cabbage? ›

More importantly, food cooked in aluminum can react with the metal to form aluminum salts. Our study demonstrated the use of aluminum utensils in cooking green cabbage, red cabbage, and eggplant and its significant contribution to the total daily consumption of aluminum [10] .

What goes well with red cabbage? ›

Pickled red cabbage is an excellent match for cheese, cold meats and smoked fish. Red cabbage braised with vinegar and apples makes a traditional sweet and sour recipe to accompany a roast and beautifully spiced versions are commonly found at Christmas celebrations served with turkey, goose or baked ham.

Is it better to boil or steam red cabbage? ›

Steaming is an indirect cooking process which means delicate ingredients can be gently cooked to retain their flavour and nutrients. The benefit of steaming cabbage is that it doesn't produce the unpleasant smell associated with boiled cabbage.

How do you cook red cabbage without losing color? ›

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color. Vinegar is also a bright flavor complement to the bold, earthy taste of the cabbage.

Why do you put vinegar in cabbage when boiling it? ›

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

How to stop red cabbage from bleeding? ›

Prevent the Cabbage from Bleeding.

This is because the cabbage tends to “bleed” due to the water solubility of anthocyanins (color pigments). To prevent this, toss the cabbage with 2-3 tablespoons of vinegar before combining it with the rest of the ingredients.

Why do you soak red cabbage in water? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

What does red cabbage do to your body? ›

Being rich in compounds like sulforaphane and anthocyanins, red cabbage is certainly one vegetable to add to your diet. These beneficial compounds appear to prevent oxidative damage and possibly act in protective way against cancer, including colorectal cancer.

What is the healthiest way to eat red cabbage? ›

A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon. Although it's a sturdy vegetable it's not invincible… Go raw. Lock in nutrients by eating your cabbage uncooked in salads.

How long should you boil red cabbage? ›

The simplest way to cook red cabbage is to boil it - put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water, bring to the boil, and cook for three to five minutes or until tender. It can also be steamed – around five minutes in a steamer should be sufficient for soft, tender leaves.

Does cooked red cabbage taste like cooked green cabbage? ›

While similar in flavor to its green counterpart, red cabbage tends to have a more pronounced earthy taste, complemented by a subtle underlying sweetness. This vibrant vegetable easily elevates coleslaws and salads with its bold color and distinctive crunch.

What does baking soda do to red cabbage? ›

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

How do you take the bitterness out of red cabbage? ›

I prefer to keep it simple – fresh lemon juice does the job just as well. Add a little salt and the two combine to help draw out some of the fluid and bitterness, making the cabbage slightly softer and easy one the palate.

What happens when you add water to red cabbage? ›

The color of the cabbage indicator will change to red or pink if the solution is an acid and it will change to green or yellow if it is a base. It will remain purple or blue if the test solution is neutral.

Can you braise in aluminum pan? ›

A heavy, lidded pot like a Dutch oven is an excellent all-purpose choice because it works on the stove and in the oven, but it's not required. Professional kitchens knock out ridiculous braises every day in cheap aluminum pans covered with foil, and so can you.

Why you shouldn't cook with aluminum pans? ›

One concern is the potential leaching of aluminum into food during cooking. Aluminum is a reactive metal, and when it comes into contact with certain foods, such as acidic or salty dishes, a small amount of aluminum may transfer into the food.

Why aluminium is not good for cooking? ›

Leaching: While cooking with aluminium, a significant concern is the possibility of aluminium leaching into the food, especially when dealing with acidic or high-temperature foods.

Does cooking with aluminum affect your health? ›

The day-to-day exposure to aluminum that you have through your food and cooking is considered safe. This is because healthy people can efficiently excrete the small amounts of aluminum the body absorbs ( 12 ).

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