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Classic Braised Red Cabbage
Traditional dish · German
A traditional German side dish, red cabbage is slowly braised with apples, onions, and vinegar for a sweet, tangy, and tender result. Perfect with roasted meats.
Ingredients
- Red cabbage1 medium head
- Apples2 medium
- Onion1 large
- Apple cider vinegar1/2 cup
- Brown sugar2 tablespoons
- Butter2 tablespoons
- Bay leaf1
- Cloves2
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Water1/4 cup
Steps
- 1
Core and thinly slice the red cabbage. Peel, core, and dice the apples. Peel and finely chop the onion.
- 2
Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add the sliced red cabbage, diced apples, brown sugar, bay leaf, and cloves to the pot. Stir to combine.
- 4
Pour in the apple cider vinegar and water. Season with salt and black pepper.
- 5
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the cabbage is tender, stirring occasionally. Add more water if it becomes too dry.
- 6
Remove the bay leaf and cloves before serving. Adjust seasoning if needed.
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