Sweet & Sour Braised Red Cabbage

Name: Sweet & Sour Braised Red Cabbage
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: other
Ingredients: 500 g red cabbage (cored and thinly shredded); 1 pcs apple (medium, peeled and grated); 1 pcs onion (medium, finely sliced); 1 tbsp butter; 3 tbsp red wine vinegar; 1 tbsp brown sugar; 3 pcs clove (whole); 1 pcs bay leaf; 0.5 pcs cinnamon stick (small piece); 1 pinch salt; 1 pinch black pepper; 60 ml water

RATING

0.0/5

TASTE SCORE

8/10

Tender, glossy shreds of red cabbage slowly braised with apple, a touch of vinegar, and warm spices until it melts into a deeply comforting side dish. The natural sweetness of the cabbage concentrates as it cooks, balanced by a gentle tang that makes it a perfect match for roasted meats, sausages, or a festive holiday spread.

PREP

15m

COOK

45m

SERVES

1 CUP

117 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the cabbage and apple.
1.Quarter the cabbage, cut out the core, and slice it into thin shreds.
2.Peel the apple, then grate it on the coarse side of a box grater.
3.Slice the onion finely.
saute · ~7 min
Sauté the aromatics.
1.Melt the butter in a large pot over medium heat.
2.Add the sliced onion and cook until softened (4-5 min).
3.Stir in the grated apple and cook for 2 min until fragrant and slightly caramelized.
simmer · ~45 min
Braise the cabbage.
1.Add the shredded cabbage to the pot and stir well to coat with the butter mixture.
2.Pour in the red wine vinegar, water, and add the brown sugar, cloves, bay leaf, and cinnamon stick.
3.Season with a pinch of salt and black pepper, stir, and bring to a gentle simmer.
4.Cover and cook on low heat for 40-45 min, stirring occasionally, until the cabbage is very tender and glossy.
TIPStir once or twice during simmering to prevent sticking; add a splash of water only if the pot looks completely dry before the cabbage is done.
prep
Finish and season.
1.Remove the bay leaf, cinnamon stick, and whole cloves (if you can find them).
2.Taste and adjust with an extra splash of vinegar or a pinch of salt as needed.
serve
Serve warm.
Spoon the braised cabbage into a serving bowl. It pairs beautifully with roast pork, sausage, or a holiday roast.

PRO TIPS

What to keep in mind.

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

1
Shred the cabbage as thinly as possible for a more tender, melt-in-the-mouth texture after braising.
2
Grate the apple on the coarse side of a box grater so it melts into the cabbage rather than leaving chunks.
3
If the cabbage looks dry partway through braising, add a splash of water or apple juice to keep it moist.
4
Taste and adjust the balance of sweet and sour just before serving — a tiny extra splash of vinegar brightens the dish.
5
This braised cabbage tastes even better the next day; make it a day ahead and reheat gently.
6
Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months in an airtight container.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace butter with a neutral oil or vegan butter to keep the dish entirely plant-based — the braising technique and flavor remain unchanged.

spiced up

Spiced-up

Add 1/2 teaspoon of caraway seeds or juniper berries along with the spices for a more aromatic, Central European twist that pairs beautifully with game or pork.

low sugar

Low-sugar

Omit the brown sugar and use a very ripe apple or a splash of apple cider instead; the natural sweetness of the cabbage and apple will still shine through.

apple cider variation