Sweet & Sour Braised Red Cabbage
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Shred the cabbage as thinly as possible for a more tender, melt-in-the-mouth texture after braising.
- 2Grate the apple on the coarse side of a box grater so it melts into the cabbage rather than leaving chunks.
- 3If the cabbage looks dry partway through braising, add a splash of water or apple juice to keep it moist.
- 4Taste and adjust the balance of sweet and sour just before serving — a tiny extra splash of vinegar brightens the dish.
- 5This braised cabbage tastes even better the next day; make it a day ahead and reheat gently.
- 6Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months in an airtight container.
Adapt it for your goals.
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 upSpiced-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 sugarLow-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 variationApple-cider variation
Replace the water with unsweetened apple cider for a fruitier, more autumnal depth that complements the cinnamon and clove notes.
Why this is on our healthy list.
Rich in Anthocyanins
Red cabbage gets its deep purple color from anthocyanins, powerful antioxidants that support heart health and reduce inflammation.
Good Source of Vitamin C
A single serving of red cabbage provides a significant dose of vitamin C, which is mostly retained during gentle braising.
High in Dietary Fiber
Both cabbage and apple contribute soluble and insoluble fiber, aiding digestion and promoting a feeling of fullness.
Low in Calories
This dish is naturally low in calories yet very satisfying, making it an excellent side for calorie-conscious meals.
Frequently asked questions
Yes, but green cabbage will yield a milder, less colorful dish and may need slightly less braising time as it is more tender.
