Sweet and Sour Red Cabbage

Name: Sweet and Sour Red Cabbage
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 pcs red cabbage (medium, about 900g, shredded finely); 1 pcs apple (medium, peeled and grated); 1 pcs onion (medium, finely sliced); 3 tbsp apple cider vinegar; 2 tbsp brown sugar; 2 tbsp butter; 0.5 cup water; 0.5 tsp salt; 1 pinch black pepper; 3 pcs cloves (whole)

RATING

4.4/5(67)

TASTE SCORE

7/10

Tender braised red cabbage with a perfect balance of tangy vinegar, sweet apples, and warm spices. This classic German-inspired side dish is ready in under an hour and pairs beautifully with roasted meats, sausages, or holiday spreads. The vibrant color and silky texture make it a stunning addition to any plate.

PREP

15m

COOK

40m

SERVES

1 CUP

187 cal

SERVINGS

METHOD · 4 STEPS

prep
Prepare the vegetables and apple.
1.Remove any wilted outer leaves from the red cabbage. Cut into quarters, remove the core, and slice very thinly into long shreds.
2.Peel the onion and slice it finely into half-rings.
3.Peel the apple and grate it on the coarse side of a box grater.
TIPCut the cabbage as uniformly thin as you can for even cooking — aim for 3-4 mm wide ribbons.
saute · ~9 min
Sauté the aromatics and cabbage.
1.Melt the butter in a large heavy-bottomed pot over medium heat.
2.Add the sliced onion and sauté until soft and translucent, about 4 minutes.
3.Add the shredded red cabbage, grated apple, and whole cloves. Toss well and sauté for 5 minutes, stirring occasionally.
TIPDon't rush — letting the cabbage soften slightly before adding liquid builds a deeper, sweeter flavor.
simmer · ~40 min
Add liquids, season, and braise.
1.Pour in the apple cider vinegar and water. Sprinkle in the brown sugar, salt, and black pepper.
2.Stir everything together until the sugar dissolves and the cabbage is well coated.
3.Bring the liquid to a gentle bubble, then reduce heat to low. Cover with a tight-fitting lid.
4.Simmer for 35-40 minutes, stirring once or twice, until the cabbage is tender and the liquid is mostly absorbed.
TIPKeep the lid slightly ajar during the last 10 minutes if there is still too much liquid — you want silky, not soupy.
serve
Finish and serve.
Remove the pot from the heat. Fish out the whole cloves if you can find them. Taste and adjust salt or vinegar if needed. Transfer to a serving bowl and serve warm.
TIPSweet and sour red cabbage tastes even better the next day — make it ahead if you can and gently reheat.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the cabbage as uniformly thin as possible (3-4 mm) so it cooks evenly and stays silky.
2
Use a sharp knife or mandoline for quick, even shredding of the cabbage.
3
Don't skip browning the onions — building that fond adds depth before the liquid goes in.
4
Keep the lid slightly ajar during the last 10 minutes if the liquid hasn't reduced enough.
5
This dish tastes even better the next day — make it ahead and gently reheat.
6
Remove the whole cloves before serving to avoid a surprise bite of concentrated spice.

RECIPE VARIATIONS