Spiced Red Cabbage and Apples
Transform your side dish game with this vibrant and flavorful Spiced Red Cabbage and Apples recipe! This cozy, slow-cooked dish combines the natural sweetness of tender red cabbage and crisp apples with a warm medley of spices, including cinnamon, cloves, and nutmeg. A splash of apple cider vinegar and a hint of brown sugar bring the perfect balance of tangy and sweet, while sautéed onions add depth to every bite. Ready in under an hour, this easy yet elegant recipe is ideal for holiday feasts or weeknight dinners alike. Serve it alongside roasted meats, hearty casseroles, or even as a stand-alone vegetarian side. Its striking color and irresistible aroma will make it an instant favorite!
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Recipe Information
Ingredients
- 1 head (approximately 2 pounds) red cabbage
- 2 large (such as Fuji or Granny Smith) apples
- 1 medium onion
- 3 tablespoons butter
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 0.5 cups water
Instructions
Remove the outer leaves of the red cabbage and slice it in half. Remove the core and thinly slice the cabbage into shreds.
Peel, core, and thinly slice the apples into wedges.
Peel and thinly slice the onion.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the sliced onion to the pot and sauté for 2–3 minutes until softened and translucent.
Stir in the shredded red cabbage and cook for another 2–3 minutes, tossing to combine with the onion.
Add the apple wedges to the pot and stir well.
Pour in the apple cider vinegar and sprinkle in the brown sugar, ground cinnamon, ground cloves, nutmeg, salt, and black pepper. Stir everything to coat evenly.
Add the water to the pot and bring the mixture to a simmer.
Reduce the heat to low, cover the pot with a lid, and let the mixture simmer gently for 35–40 minutes, stirring occasionally. Add a splash of water if the pot becomes too dry during cooking.
Once the cabbage is tender and the flavors have melded, remove from heat.
Adjust seasoning to taste, if needed, and serve warm as a side dish.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 95.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 482 mg | 37% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2766 mg | 59% | |
*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.
