Braised Red Cabbage with Bacon
Indulge in the comforting flavors of fall with this Braised Red Cabbage with Bacon—a savory-sweet side dish that combines tender red cabbage with the smoky richness of thick-cut bacon and the tangy brightness of apple cider vinegar. Infused with warm spices like cinnamon and nutmeg, and balanced with the subtle sweetness of brown sugar and tart Granny Smith apple, this dish delivers a perfect harmony of bold and cozy flavors. Slowly braised until irresistibly tender, it’s a versatile accompaniment to roasted meats, hearty sausages, or festive holiday feasts. Garnished with crispy bacon and fresh parsley, this vibrant and flavorful side is as visually stunning as it is delicious. Ready in just over an hour, it’s a must-try recipe for your next family dinner or special occasion.
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Recipe Information
Ingredients
- 4 slices thick-cut bacon
- 1 head (medium) red cabbage
- 1 large apple (Granny Smith or other tart variety)
- 1 medium yellow onion
- 1 cup apple cider vinegar
- 3 tablespoons brown sugar
- 1 cup chicken stock
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tablespoon butter
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Slice the bacon into small strips and set aside.
Remove any tough outer leaves from the red cabbage, then cut it in half and remove the core. Slice the cabbage into thin strips.
Peel and core the apple, then chop it into small cubes.
Peel the onion and slice it thinly.
Place a large pot or Dutch oven over medium heat and add the olive oil.
Add the sliced bacon and cook until crispy, about 8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
In the same pot, add the sliced onion and cook until softened, about 5 minutes.
Stir in the apple cubes and cook for another 3 minutes.
Add the sliced cabbage to the pot and toss to combine with the onion and apple.
In a small bowl, mix the apple cider vinegar, brown sugar, chicken stock, salt, pepper, cinnamon, and nutmeg.
Pour the vinegar mixture over the cabbage and stir well to coat evenly.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let the cabbage braise, stirring occasionally, for 40 minutes or until the cabbage is tender and the flavors are well combined.
Once the cabbage is fully cooked, stir in the butter and half of the cooked bacon. Taste and adjust seasoning, if necessary.
Transfer the braised cabbage to a serving dish and garnish with the remaining bacon and fresh parsley, if desired.
Serve warm as a side dish to roasted meats, sausages, or hearty dinners.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 76.2 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2413 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
