The Best Braised Red Cabbage with Apples Recipe

Is there any side dish that screams comfort and holidays more than the scent of sweet and sour cabbage simmering away? For many, this vibrant dish is a holiday staple, but I’m here to tell you it’s too good to save just for special occasions. This recipe for Traditional Braised Red Cabbage with Apples is a game-changer. It’s not just a side dish; it’s a “winner of a recipe” because it’s incredibly flavorful, easy to make, and a dream for meal prep. We’re slowly simmering cabbage, apples, and warm spices until they create a tender, tangy, and unforgettable braised red cabbage that will steal the show on any dinner table.

Ingredients for Braised Red Cabbage

This dish gets its classic sweet-and-sour flavor from a perfect balance of ingredients. The spices are key—freshly grating the nutmeg makes a world of difference!

this now & bake later ❤️

Timing

This is the definition of a low-and-slow recipe. The beauty is that almost all of this time is completely hands-off, letting the oven do the work.

• Prep time: 20 minutes
• Cook time: 2 to 2.5 hours
• Total time: Approximately 2 hours 45 minutes

Step-by-Step Instructions

Step 1: Prepare the Cabbage

Start by prepping your cabbage. Remove and discard the tough, dark outer leaves. Cut the cabbage head into quarters and carefully cut out the hard inner stalk (core). Using your sharpest knife, slice the cabbage quarters into fine, thin shreds.

• Tip: The original recipe notes that you can use a food processor, but I agree that hand-shredding gives a more rustic, less uniform texture that’s perfect for this dish.

Step 2: Layer the Ingredients

Now, grab a large, heavy-bottomed casserole dish or Dutch oven with a tight-fitting lid. Begin by arranging a layer of your shredded cabbage on the bottom. Season it with a bit of salt and freshly ground black pepper. On top of that, add a layer of the chopped onions and apples. Sprinkle this layer with some of the chopped garlic, freshly grated nutmeg, cinnamon, cloves, and brown sugar. Repeat this process—cabbage, salt/pepper, then apple/onion/spice/sugar—until all your ingredients are used up.

Step 3: Add the Finishing Touches

Once your casserole is layered, pour the 3 tablespoons of wine vinegar evenly over the top. This acidity is what will keep the cabbage a beautiful, vibrant color and provide that lovely tangy flavor. Finally, dot the top of the mixture with your small pieces of butter.

Step 4: Braise Slowly in the Oven

Place the tight-fitting lid on your casserole dish. You want this to cook “very slowly,” so place it in a preheated oven at 300°F (150°C). Let it cook for 2 to 2.5 hours. Give everything a good stir once or twice during the cooking time to ensure it all cooks evenly and the flavors meld.

Nutritional Information

This is a veggie-forward dish packed with flavor! Please note, these are estimates per serving (assuming the recipe makes 8 servings).

• Calories: ~110 kcal
• Carbohydrates: 22 g (Sugar: 15 g)
• Fat: 3 g
• Protein: 2 g
• Fiber: 4 g

(This dish is rich in Vitamin C and K from the cabbage and fiber from the apples!)

Healthier Alternatives

This recipe is already quite healthy, but you can easily adapt it to specific dietary needs.

• Make it Vegan: This recipe is easily made vegan. Simply swap the ½ oz of butter for an equal amount of your favorite plant-based butter or 1 tablespoon of olive oil.
• Lower Sugar: You can reduce the brown sugar, or replace it with a sugar-free alternative like monk fruit or erythritol. You can also add another apple to boost the natural sweetness and omit the sugar entirely.
• Vinegar Swap: Don’t have wine vinegar? Apple cider vinegar is a fantastic substitute and pairs perfectly with the apples and spices.

Serving Suggestions

This braised red cabbage is the ultimate team player and shines brightest next to rich, savory dishes. Its sweet-and-sour flavor is designed to cut through richness.

• Holiday Feasts: It’s a classic for a reason! Serve alongside roast turkey, glazed ham, or a standing rib roast.
• Pork & Duck: The sweet and sour tang is the perfect partner for rich meats like roast pork (especially pork belly), roast duck, or goose.
• Weekday Winner: Don’t save it! It’s absolutely delicious with simple sausages and mashed potatoes for a comforting weeknight meal.

Common Mistakes to Avoid

• Mushy Cabbage: This happens when it’s overcooked or shredded too finely (like in a food processor). Solution: Shred the cabbage by hand so you have more control. Check it at the 2-hour mark; you want it tender, not dissolved.
• Losing That Vibrant Color: If you forget the acid, your beautiful red cabbage can turn an unappetizing blue-ish brown. Solution: Don’t skip the wine vinegar! The acid is crucial for locking in that gorgeous magenta color.
• Cooking Too Fast: Trying to rush this on high heat will make the cabbage tough and watery. Solution: This dish must be cooked low and slow. The “braise” is what breaks it down and builds the deep, syrupy flavor. Trust the process!

Storing Tips

This is the best part—this recipe is a meal-prepper’s dream! The original recipe notes highlight how well it keeps.

• Make-Ahead: You can make this entire dish 1-2 days before you need it. The flavors will only get better as they sit!
• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave.
• Freezing: Yes, it freezes perfectly! Let it cool completely, then store it in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.

Conclusion

This Traditional Braised Red Cabbage with Apples is truly a staple for any home cook. It’s a low-effort, high-reward side dish that’s forgiving, make-ahead, and packed with warm, spiced, and tangy flavor. This is the braised red cabbage recipe that will become a new tradition in your home.

We hope you enjoy making this comforting dish. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more delicious, from-scratch recipes.

FAQs

Q1. What are the best “cooking apples” to use?

You want a firm, tart apple that will hold its shape and provide a tangy contrast to the sugar. Granny Smith is the most popular choice. Braeburn or Honeycrisp would also work well. Avoid soft, sweet apples like Red Delicious, as they will turn to mush.

Q2. Can I make this on the stovetop instead of the oven?

Absolutely! Follow all the layering steps in a heavy-bottomed Dutch oven or pot with a tight lid. Bring it to a simmer, then reduce the heat to the lowest possible setting, cover, and let it cook for 1.5-2 hours, stirring occasionally.

Q3. Can I shred the cabbage in advance?

Yes! You can shred the cabbage and chop the onions and apples a day in advance. Store them in separate airtight containers in the fridge to make assembly even faster.

Q4. I’m missing a spice. What can I substitute?

The cinnamon is the most important for that classic flavor. If you don’t have ground cloves or nutmeg, you can use a pinch of ground allspice instead, as it contains those flavor notes. If you only have cinnamon, it will still be delicious!

The Best Braised Red Cabbage with Apples Recipe

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• Author: Evelyn Marcella Rivera
• Total Time: 2 hours 50 minutes
• Yield: 8 Servings 1x

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Description

This Traditional Braised Red Cabbage with Apples is a game-changer. It’s not just a side dish; it’s a “winner of a recipe” because it’s incredibly flavorful, easy to make, and a dream for meal prep. We’re slowly simmering cabbage, apples, and warm spices until they create a tender, tangy, and unforgettable braised red cabbage that will steal the show on any dinner table.

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Ingredients

Units USM Scale 1x2x3x

• 2 lb (1 kg) Fresh red cabbage
• 1 lb (450 g) Onions, chopped small
• 1 lb (450 g) Tart cooking apples (e.g., Granny Smith), peeled, cored & chopped
• 1 clove Fresh garlic, chopped very small
• 1/4 Whole nutmeg, freshly grated
• 1/4 level teaspoon Ground cinnamon
• 1/4 level teaspoon Ground cloves
• 3 level tablespoons Light brown sugar
• 3 tablespoons Wine vinegar (red or white)
• 1/2 oz (15 g) Unsalted butter
• To taste Salt and black pepper

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Instructions

• Prepare the Cabbage: Preheat oven to 300°F (150°C). Remove and discard the tough outer leaves of the cabbage. Cut the head into quarters, cut out the hard inner core, and slice the quarters into fine, thin shreds.

• Layer the Ingredients: In a large, heavy-bottomed casserole dish or Dutch oven with a tight-fitting lid, arrange a layer of your shredded cabbage. Season it with a bit of salt and freshly ground black pepper.

• On top of that, add a layer of the chopped onions and apples. Sprinkle this layer with some of the chopped garlic, freshly grated nutmeg, cinnamon, cloves, and brown sugar.

• Repeat this process—cabbage, salt/pepper, then apple/onion/spice/sugar—until all your ingredients are used up.

• Add the Finishing Touches: Pour the 3 tablespoons of wine vinegar evenly over the top. Dot the top of the mixture with your small pieces of butter.

• Braise Slowly in the Oven: Place the tight-fitting lid on your casserole dish. Bake for 2 to 2.5 hours. Give everything a good stir once or twice during the cooking time to ensure it all cooks evenly and the flavors meld.

Notes

1. Shredding Tip: The original recipe notes that you can use a food processor, but hand-shredding gives a more rustic, less uniform texture that’s perfect for this dish.
2. Color Tip: The acidity from the wine vinegar is what will keep the cabbage a beautiful, vibrant color and provide that lovely tangy flavor.
3. Lid Tip: A tight-fitting lid is essential. It traps the steam, which braises the cabbage until it is perfectly tender.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Side Dish, Holiday
• Method: Braising, Baking
• Cuisine: British, German, European

Nutrition

• Serving Size: 1 serving
• Calories: 110 kcal
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 3 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 5 mg