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    Home » Side Dish Recipes

    Braised Red Cabbage with Apples

    Published: Aug 26, 2022 by Wendy Polisi Modified: Sep 26, 2022 · 1036 words. · About 6 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    Are you looking for an easy side dish recipe that will pair well with just about anything? Braised Red Cabbage with Apples is a savory-sweet side dish that pairs well with roasted meats, turkey, or grilled chicken. This easy recipe is made in one pot and can be made ahead of time for an easy weeknight meal! 

    Overhead photo of a bowl of Braised Red Cabbage with goat cheese.

    Red cabbage is a delicious and nutritious vegetable that we sometimes overlook.

    This recipe for braised red cabbage showcases the flavors of purple cabbage while adding bacon, onion, and apple cider vinegar for a savory depth of flavor. Grated apple and maple syrup play beautifully with the savory elements of the dish to create a party in your mouth!

    The result is a tender, flavorful side dish that pairs well with roasted meats, turkey, or simple grilled chicken.

    This recipe is easy enough for a weeknight but delicious enough for Christmas dinner.

    Ingredients for Making Braised Red Cabbage Recipe

    Overhead photo of bacon, red onion, red cabbage, chicken broth, salt, apple, apple cider vinegar, maple syrup, and dijon mustard.
    • Bacon: You’ll need 8 ounces of bacon, diced. I like to use thick-cut bacon for this recipe because it adds more flavor, but you can use any type of bacon you have on hand.
    • Red Onion: This recipe calls for ½ cup of diced red onion. You could also substitute white onion if that’s what you have.
    • Red Cabbage: The star of the show! You’ll need one head of red cabbage, cored and thinly sliced.
    • Chicken Broth: 1 cup of chicken broth helps to braise the cabbage and add flavor. Homemade is excellent if you have it.
    • Salt: 1 teaspoon of salt is added to the cabbage while cooking.
    • Grated Apple: A Granny Smith apple is grated and added to the cabbage for sweetness and acidity. I like it because it is a tart apple.  You could substitute another type of apple, like Honeycrisp or Golden Delicious, for more sweetness.
    • Apple Cider Vinegar: ¼ cup of apple cider vinegar is added for acidity and brightness.
    • Maple Syrup: 1 tablespoon of maple syrup is added for sweetness. Brown sugar would also work for this braised red cabbage with bacon.
    • Dijon Mustard: 1 tablespoon of dijon mustard is added for flavor.

    Tips & Tricks

    • Wait until the cabbage is almost done to prepare the apple to prevent browning. If you are prepping this ahead of time, make sure that you wait to add the apple until just before serving to prevent browning.
    • If you don’t have chicken broth, you can use water.
    • Be sure to taste the cabbage before serving and adjust the seasonings as necessary.

    Serving Suggestions

    Here are a few of my favorite recipes to serve with apple braised red cabbage:

    • Ninja Foodi Grill Turkey
    • Air Fryer Chicken Thighs
    • Slow Roasted Beef Tenderloin

    Frequently Asked Questions 

    Can I make this recipe ahead of time?


    Yes, this recipe can be made up to 2 days in advance. Simply store the cabbage in an airtight container in the refrigerator until you’re ready to serve.

    What if I don’t have apple cider vinegar?


    You can substitute white vinegar or red wine vinegar in equal amounts.

    Can I make this recipe vegan?


    Yes, this recipe can be made vegan by omitting the bacon and substituting vegetable broth for the chicken broth.

    What should I do if the cabbage is too acidic or too sweet?


    If the cabbage is too acidic, add a bit more maple syrup to balance out the flavors.

    If the cabbage is too sweet, add a bit more apple cider vinegar or dijon mustard to balance out the flavors.

    Tools Needed to Make Braised Red Cabbage with Apples

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    • Dutch Oven
    • Paring Knife
    • Cutting Board

    Storage

    Store leftover braised cabbage in an airtight container in the refrigerator for up to 3 days.

    Reheat leftovers on the stovetop over low heat until warmed through. You may need to add a splash of water or chicken broth to moisten the cabbage as it reheats.

    You can also freeze braised red cabbage for up to 3 months. Thaw frozen cabbage in the refrigerator overnight before reheating. You should expect a slight deterioration of texture when freezing.

    How to Make Braised Red Cabbage

    First, start by heating a Dutch oven over medium-high heat. Then, add the bacon and cook until crispy brown, about 10 minutes. (Cooking time will depend on the bacon you use.)

    Photo of bacon cooking in a dutch oven.
    Photo of bacon that has cooked in a dutch oven.
    Photo of onion cooking in bacon grease.

    Next, remove the bacon from the heat with a slotted spoon and place on a paper towel-lined plate.

    Then, add the onion, and cook, stirring occasionally, for two minutes.

    Photo of shredded cabbage in a dutch oven.
    Photo of Braised red cabbage cooking in a dutch oven.

    After that, increase the heat to high and add the cabbage, broth, and salt. Bring to a boil.

    Once boiling, cover and simmer over medium heat for 30 minutes until the cabbage is tender.

    Photo of shredded apple being added to braised red cabbage.
    Photo of cooked braised red cabbage.

    Uncover, and stir in the apple, vinegar, maple syrup, and Dijon mustard. Cook over high heat until most of the liquid has evaporated, about 5 minutes longer.

    Finally, toss with the bacon and remove from heat. Enjoy!

    More Recipes with Cabbage

    • Vegetarian Cabbage Rolls
    • Asian Cabbage and Noodle Salad
    • Dutch Oven Corned Beef and Cabbage
    Close up photo of a rustic bowl with Braised red cabbage.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Overhead square photo of a bowl of braised red cabbage with goat cheese.
    Print Recipe
    5 from 12 votes

    Braised Red Cabbage

    Although red cabbage is often a salad ingredient, it's also great braised. The sweetness of the apple and maple syrup is a perfect complement to the slight bitterness of the cabbage. This dish is ideal for fall or winter when hearty fare is in order.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Side Dish
    Cuisine: American
    Keyword: Christmas, Holiday, Thanksgiving
    Servings: 8
    Calories: 168kcal
    Author: Wendy Polisi

    Ingredients

    • 8 ounces bacon chopped
    • ½ cup diced red onion
    • 1 head red cabbage cored and sliced thin
    • 1 cup chicken broth
    • 1 teaspoon sea salt
    • 1 Granny Smith apple cored and grated
    • ¼ cup apple cider vinegar
    • 1 tablespoon maple syrup
    • 1 tablespoon dijon mustard
    • To serve: goat cheese crumbles butter, parsley, salt, and pepper, to taste

    Instructions

    • Heat a Dutch oven or large pot to medium-high heat. Add the bacon, and cook until crispy brown, about 10 minutes.
    • Remove from the heat with a slotted spoon and place on a paper towel-lined plate.
    • Add the onion, and cook for two minutes.
    • Increase the heat to high and add the cabbage, broth, and salt.
    • Bring to a boil.
    • Cover, and reduce the heat to a simmer. Cook for 30 minutes, until the cabbage is tender.
    • Uncover, and stir in the apple, vinegar, maple, syrup, and Dijon mustard.
    • Cook over high heat until most of the liquid has evaporated, about 5 minutes longer.
    • Toss with the bacon.
    • Remove from heat.
    • Season to taste with salt and pepper and garnish with parsley.

    Nutrition

    Calories: 168kcal | Carbohydrates: 15g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 1098mg | Potassium: 425mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1185IU | Vitamin C: 62mg | Calcium: 59mg | Iron: 2mg

    Filed Under:

    Christmas RecipesGluten Free RecipesHoliday RecipesSide Dish RecipesThanksgiving Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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