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A serving of braised red cabbage with tender apple slices
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Braised Red Cabbage Recipe

Tender red cabbage ribbons braised with apple, onion, and cider vinegar for a gently sweet, tangy side.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 105.8
Ingredients Equipment Method Video Notes

Ingredients
  

  • 600 g red cabbage cored weight; thinly sliced
  • 1 medium apple 180 g cored weight; skin on, thinly sliced
  • 1 medium onion 150 g trimmed weight; thinly sliced
  • 2 tablespoons olive oil 27 g
  • 3 tablespoons cider vinegar 45 g
  • 1 tablespoon brown sugar 12 g
  • 1/2 teaspoon fine salt 3 g
  • 1/4 teaspoon black pepper .6 g
  • 1/2 cup water 120 ml, plus a little more only if needed

Equipment

  • 1 Large stainless-steel sauté pan or Dutch oven with lid
  • 1 Knife and cutting board
  • 1 Wooden spoon

Method
 

  1. Remove the outer cabbage leaves, rinse the produce, and core and thinly slice the cabbage. Core and thinly slice the apple; thinly slice the onion.
  2. Heat the oil in a large stainless-steel sauté pan or Dutch oven over medium heat. Add onion and cook 5 minutes, stirring, until beginning to soften. Add cabbage and apple and cook 5 minutes, turning gently.
  3. Stir in vinegar, brown sugar, salt, pepper, and water. Bring to a gentle simmer, cover, and reduce heat to low. Cook about 25 minutes, stirring every 5 minutes. Add a tablespoon of water if the bottom becomes dry.
  4. When cabbage is nearly tender, uncover and cook about 5 minutes more to finish softening and reduce excess liquid. If still firm, cover and cook longer as needed. Serve in six side portions.
  5. Refrigerate leftovers within two hours, or one hour above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).

Video

Notes

Nutrition is estimated per one-sixth of the recipe and includes all measured oil, sugar, and salt. Ingredient brands and portion sizes change the values.
Video credit: University of Maine Cooperative Extension, Mainely Dish: Braised Cabbage. This written version uses different cabbage-to-apple proportions and more vinegar; follow the card quantities and tenderness cues.