Red Cabbage and Apples
Transform your side dish game with this vibrant and flavorful Red Cabbage and Apples recipe, a perfect fusion of sweetness, tanginess, and warm spices. This rustic dish features tender, slow-cooked red cabbage paired with tart Granny Smith apples, gently caramelized with brown sugar and enhanced by the subtle warmth of cinnamon and cloves. A dash of apple cider vinegar adds brightness, while sautéed onions lend depth to the mix. Cooked to perfection in a single skillet or Dutch oven, this recipe is an easy way to bring color and comforting fall flavors to your table. Serve it as a standout side for roast pork, chicken, or holiday meals, and finish with a sprinkle of fresh parsley for a touch of freshness. With 15 minutes of prep time and simple techniques, this crowd-pleaser is as approachable as it is delightful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head (about 2 pounds) red cabbage
- 2 medium-sized (preferably tart, such as Granny Smith) apples
- 1 medium-sized yellow onion
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups water
- 1 tablespoon (optional, chopped for garnish) fresh parsley
Instructions
Remove the outer leaves of the red cabbage and slice it into thin shreds. Discard the core.
Peel, core, and slice the apples into thin wedges.
Peel and thinly slice the yellow onion.
In a large Dutch oven or deep skillet, melt the butter and olive oil over medium heat.
Add the sliced onions and sauté for 5 minutes, stirring occasionally, until they become translucent.
Stir in the shredded red cabbage and cook for another 5 minutes, allowing it to slightly soften.
Add the apple wedges to the pan and mix well.
Sprinkle over the apple cider vinegar, brown sugar, ground cinnamon, ground cloves, salt, and black pepper. Stir to combine.
Pour in the water, reduce the heat to low, and cover the pan with a lid.
Let the mixture cook gently for 35-40 minutes, stirring occasionally, until the cabbage is tender and the flavors are well combined.
Taste and adjust seasoning, adding additional salt or sugar if needed.
Remove from heat and serve warm, optionally garnished with freshly chopped parsley.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 91.2 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 511 mg | 39% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2873 mg | 61% | |
*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.
