This post may contain affiliate links. See our Privacy Policy.
This braised red cabbage is a colorful, flavorful side dish that’s both comforting and elegant. The combination of apples, onion, red wine, vinegar, and spices creates a slightly sweet, tangy, and warmly spiced flavor profile that goes well with hearty meats like pork, ham, and beef.
It’s a classic choice for serving alongside pork, ham, or sausage, and it pairs just as well with roasted potatoes or a simple potato salad. The texture is tender but not mushy, and the apples melt into the cabbage for just the right amount of sweetness.
What You’ll Like About This Dish
Balanced flavor. The combination of red wine, vinegar, brown sugar, and spices gives the cabbage a sweet and tangy profile that’s not overpowering.
Colorful and elegant. Adds a rich pop of color and sophistication to any plate.
Great with meats. A natural pairing for pork, ham, or sausage—especially during cooler months or holiday meals.
Ingredient Notes
- Red cabbage: A small head, coarsely shredded, cooks down into a soft, flavorful base.
- Apples: Use firm, sweet-tart apples like Gala or Honeycrisp; peel and slice thinly.
- Onion: Adds savory depth to balance the sweetness of the apples and sugar.
- Garlic: Just one clove adds aromatic flavor.
- Red wine: Use a dry red like Cabernet or Merlot for richness—avoid overly sweet varieties.
- Cider vinegar: Brings brightness and balances the sweetness.
- Brown sugar: Adds mild sweetness to complement the apples and spices.
- Bay leaf and cinnamon stick: Infuse the cabbage with subtle warmth and earthiness.
- Allspice: A small amount adds depth and a hint of spice.
- Salt and pepper: Adjust to taste after simmering.
Steps to Make Braised Red Cabbage
- Heat oil and butter in a large skillet or Dutch oven over medium-low heat.
- Add chopped onion and cook until softened and translucent.
- Stir in the garlic and cook briefly until fragrant.
- Slice peeled apples into thin pieces and set aside.
- Add the cabbage, sliced apples, red wine, vinegar, brown sugar, bay leaf, cinnamon stick, and allspice to the pan.
- Bring to a simmer, then cover and reduce heat to low.
- Simmer gently for about 30 minutes, or until the cabbage is very tender.
- Remove the bay leaf and cinnamon stick before serving.
Tips for Success
- Shred the cabbage evenly so it cooks at the same rate—avoid overly large chunks.
- Squeeze a bit of lemon juice over the finished dish to brighten the flavor if desired.
- Use a wide, heavy-bottomed skillet or Dutch oven to prevent scorching and allow even cooking.
- Let the cabbage rest for a few minutes before serving to deepen the flavors.
- Adjust vinegar, sugar, and spices to taste based on the sweetness of your apples and wine.
Recipe Variations
- Vinegar swap. Use red wine vinegar or balsamic vinegar in place of cider vinegar for a different flavor profile.
- Add bacon. Sauté chopped bacon with the onions for a smoky version.
- Make it vegetarian. Use vegetable oil and skip the butter if desired.
- Fruit variation. Swap apples for pears or use a mix of both.
- Spice it up. Add a pinch of ground cloves or caraway seeds for a German-style twist.
Serving Suggestions
- Serve alongside roasted or grilled pork chops, sausages, or ham.
- Pair with mashed or roasted potatoes for a comforting side.
- Add to a holiday table for a colorful and flavorful vegetable option.
- Include as a topping for sandwiches or grain bowls.
- Offer with roasted duck, chicken, or turkey.
How to Store and Reheat
Refrigerate: Store cooled braised cabbage in an airtight container in the refrigerator for up to 4 days.
Freeze: Let cool completely, then freeze in containers or freezer bags for up to 2 months. Thaw in the fridge before reheating.
Reheat: Warm gently in a skillet over medium-low heat or in the microwave. Add a splash of water or broth if needed to loosen the texture.
Braised Red Cabbage
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1 cup finely chopped onion
- 1 large clove garlic, minced
- 1 small head red cabbage, coarsely shredded
- 2 medium apples, peeled, cored, and cut into thin wedges
- ½ cup dry red wine
- 3 tbsp cider vinegar
- 2 tbsp brown sugar
- 1 bay leaf
- 1 cinnamon stick
- ¼ tsp ground allspice
- Kosher salt and freshly ground black pepper, to taste
Recommended Equipment
Instructions
- Heat the vegetable oil and butter in a Dutch oven over medium-low heat. Add the chopped onion and cook, stirring, until the onion is softened and translucent. Add the minced garlic and cook, stirring, for 1 minute longer.2 tbsp vegetable oil | 1 tbsp butter | 1 cup finely chopped onion | 1 large clove garlic
- To the onion mixture, add the cabbage, apple wedges, wine, vinegar, brown sugar, bay leaf, cinnamon stick, and allspice. Bring to a simmer. Cover and simmer gently over low heat for about 30 minutes, or until the cabbage is very tender. Season with kosher salt and freshly ground black pepper, to taste.1 small head red cabbage | 2 medium apples, peeled, cored, and cut into thin wedges | 1/2 cup dry red wine | 3 tbsp cider vinegar | 2 tbsp brown sugar | 1 bay leaf | 1 cinnamon stick | 1/4 tsp ground allspice | Kosher salt and freshly ground black pepper
- Remove the cinnamon stick and bay leaf before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
