This Braised Red Cabbage and Apples is a deliciously tender side dish that pairs perfectly with hearty fall and winter meals. The sweetness of apples and brown sugar combined with the slight tang of red wine vinegar brings out the natural flavors of the cabbage. A touch of caraway seeds adds a hint of warmth, making this dish a wonderful accompaniment to pork, sausages, or roasted meats.

Ingredients

• 2 tablespoons butter
• ½ teaspoon caraway seeds
• 2 red onions, sliced
• 2 apples, peeled and sliced
• 1 head red cabbage (roughly 900g), sliced into ½-inch strips
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• Salt and pepper, to taste

Instructions

1. Sauté the Aromatics:
   • Place a Dutch oven or heavy-bottomed pot over medium heat. Add the butter. Once melted, add the caraway seeds and cook for 1 minute, stirring to release their flavor.
2. Cook the Onions and Apples:
   • Add the sliced onions and apples to the pot. Cook for about 6 minutes, stirring occasionally, until they begin to soften.
3. Add the Cabbage:
   • Add the sliced red cabbage to the pot and stir well to combine with the onions and apples. Season with salt and pepper. Cover the pot with a lid and cook for 15 minutes, stirring halfway through to ensure even cooking.
4. Add Brown Sugar and Vinegar:
   • Stir in the brown sugar and red wine vinegar. Cover the pot again and continue to cook for an additional 30 minutes, stirring occasionally, until the cabbage is tender and soft.
5. Season and Serve:
   • Once the cabbage is fully cooked, taste and adjust the seasoning with more salt and pepper as needed. Serve warm as a side dish.

Tips and Tricks

• Add a touch of spice: For a hint of warmth, add a pinch of ground cloves or cinnamon along with the brown sugar.
• Make it ahead: This dish can be made a day in advance and reheated, as the flavors deepen over time.
• Vinegar substitute: If you prefer a milder vinegar, apple cider vinegar works well as an alternative to red wine vinegar.

FAQ

Can I use green cabbage instead of red cabbage?

Yes, green cabbage works as well, though it will have a slightly different flavor and color.

How long does it keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Can I freeze this dish?

Yes, braised cabbage freezes well. Cool completely, then store in an airtight container or freezer bag for up to 3 months.

This Braised Red Cabbage and Apples is a flavorful and comforting side dish that complements a wide range of meals. If you make it, tag me on Pinterest or Instagram—I’d love to see your creation! For more fall and winter sides, check out my other recipes here.

Braised Red Cabbage and Apples

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• Author: Andrea Buckett
• Yield: 4-6

Ingredients

2 tablespoons butter 1/2 teaspoons caraway rye seeds 2 red onions, sliced 2 apples, peeled and sliced 1 head red cabbage (roughly 900g), sliced into 1/2” strips 2 tablespoons brown sugar 2 tablespoons red wine vinegar Salt and pepper

Instructions

1. Place a dutch oven over medium heat and add the butter. Once it’s melted add the caraway seeds and cook for 1 minute. Add the onions and apples and cook for about 6 minutes.  Add all the cabbage and stir to combine.  Season with salt and pepper.  Cover the pot with a lid and cook for 15 minutes, stirring halfway through. 

2. Add the brown sugar and vinegar to the cabbage mixture and stir to combine.  Cover and cook for another 30 minutes or so, stirring occasionally. The cabbage is done when it is soft and tender.  Season with salt and pepper to taste.