Braised Red Cabbage with Red Onion and Apples
Transform your dinner table with the irresistible flavors of Braised Red Cabbage with Red Onion and Apples—a perfect balance of sweet, tangy, and savory notes. This vibrant side dish combines tender shreds of red cabbage, caramelized red onion, and juicy apple slices, all gently simmered with brown sugar, apple cider vinegar, and warming spices like cinnamon and cloves. The result is a wholesome, nutrient-packed dish that pairs beautifully with roasted meats, hearty sausages, or vegetarian mains. Ready in just over an hour, this easy-to-make recipe is as visually striking as it is delicious, making it an ideal centerpiece for holiday feasts or cozy weeknight dinners.
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Recipe Information
Ingredients
- 1 head (about 2 pounds) red cabbage
- 1 large red onion
- 2 medium apples (such as Granny Smith or Honeycrisp)
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 4 tablespoons apple cider vinegar
- 1 cup water or vegetable stock
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Remove the outer leaves from the red cabbage and cut it in half. Remove the core and thinly slice the cabbage into shreds.
Peel the red onion and slice it into thin half-moons.
Core and peel the apples, then slice them into thin wedges.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the red onion and sauté for 3-4 minutes until softened and translucent.
Stir in the apple slices and cook for another 2-3 minutes until slightly softened.
Add the shredded red cabbage to the pot, stirring to combine with the onions and apples.
Sprinkle the brown sugar, cinnamon, cloves, salt, and pepper over the cabbage mixture and mix well to coat evenly.
Pour in the apple cider vinegar and water (or vegetable stock) and stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot with a lid.
Cook for 45-60 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together. You can add a splash of water if the pot becomes too dry during cooking.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve warm as a side dish to roasted meats, sausages, or hearty vegetarian mains.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 76.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2606 mg | 55% | |
*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.
