Braised Red Cabbage with Apples and Balsamic
Last Updated on January 17, 2022 by Betty Davies
Sweet and tangy, this easy to make braised red cabbage is flavored with green apples and balsamic vinegar, as well as a few spices, for a hearty and warming vegetable side. Simple to make in one pot, it’s the perfect make ahead dish for any occasion!
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Braised red cabbage has been on my Christmas menu for years, and I have been meaning to post this ever since I started blogging all those years back! This is very much a family favorite, true and tested!
The flavor of the red cabbage is boosted with the addition of sweet and tangy balsamic vinegar and tart green apples, plus a few spices for a warming taste.
This vegetable side dish isn’t just for Christmas, it’s a great addition to other pork and beef dishes, it’s great served with some sausages for a tasty weeknight dinner!
The balsamic vinegar in this recipe really enhances the natural flavor of the red cabbage, I just know you are going to love it as much as we do!
Be sure to try my Roasted Beets with Balsamic and Spinach Raspberry Salad with Balsamic Reduction too!
Why you will love this recipe!
- Easy: Though not a quick recipe, this slow cooked cabbage is pretty hands off. It needs minimal prep time and even the most novice of chefs can master this one.
- One pot: Everything is cooked right in one pot, so even the clean up is a breeze.
- Make ahead: When it comes to make ahead sides, this is the daddy! This dish actually tastes better in the days following cooking and will keep well for days. It’s also freezer friendly, so a great option if you are planning to serve it as part of a big feast.
- Simple ingredients: You don’t need a long list of ingredients to cook up this side, you’ll likely have a fair few things to hand in your pantry already.
- Great for a crowd: One head of red cabbage results in around 6 servings, so it’s great for Christmas as well as meal prep for the week.
- Dietary info: This braised red cabbage is vegan, gluten-free and dairy-free. Red cabbage is a great source of vitamins K and C, as well as fiber and antioxidants. This dish is low in calories and fat.
Ingredients
- Red Cabbage: I used a small cabbage for this recipe, but you can use a larger one if you have a bigger pot! It should be a deep purple in color and the leaves should be tightly packed and free from discoloration.
- Onion and garlic: For a base level of flavor.
- Apples: Use green tart Granny Smith apples for the best flavor. Bramley apples work great too.
- Brown sugar: The molasses in the brown sugar creates a rich and complex sweetness. You can use white sugar if that’s all you have, but it will produce a sweeter flavor. Honey, maple syrup or another liquid sweetener can also be used.
- Balsamic vinegar: Use a good quality balsamic vinegar for the best flavor. Balsamic has a complex sweetness and it is less acidic than other vinegars.
- Seasonings: Salt, pepper, ginger, cloves and cinnamon
How to make braised red cabbage
Be sure to scroll down for the full recipe!
- Cut the red cabbage in half, remove the core and cut in half again (photo 1).
- Cut the cabbage into strips and place in a bowl of water (photo 2).
- Soften the onion, apples and garlic in a large pot (photo 3).
- Stir in the balsamic, sugar and seasonings (photo 4).
- Remove the red cabbage from the water and stir in to the pot (photo 5).
- Place a lid on the pot and cook til tender (photo 6).
Recipe Variations
This braised red cabbage is a pretty simple recipe, and to be honest, there’s not too much to add or take away to mix things up. You can play around with the added spices, depending what you have in your pantry. Allspice makes for a good alternative to the 3 added spices of ginger, cinnamon and cloves, and some nutmeg is also a nice addition.
Frequently Asked Questions
Yes, you can absolutely make this with white instead of red cabbage. It will taste great, but I will suspect that the color will be a little murky and not quite so appetizing. When cooked, the natural sweetness of the red cabbage is enhanced, and that works wonderfully with the balsamic vinegar. White cabbage will remain a little peppery in taste.
Braised red cabbage is one of those dishes that is best served at least a day before you serve it. I love including this on my Christmas menu as I make it 2 or 3 days before and then store it in the fridge. You then just need to reheat it on the stovetop to serve. This dish will easily keep well for up to 5 days.
Yes! This dish freezes really well, so don’t worry if you make too much! Let the cabbage cool and then freeze it in portions in freezer safe bags or containers. It will keep well for up to 3 months and it can be thawed in the fridge or at room temperature before reheating on the stovetop.
This step is so important and it really does make all of the difference! The strips of cabbage absorb some of the water so when they cook they get really nice and tender without getting too soft and mushy.
Serving Suggestions
This braised red cabbage is my idea of a perfect side dish for Christmas, but it’s also great to enjoy with a weeknight meal. It works wonderfully with pork and beef, but can easily be served with chicken or a meat-free main too. Try it with:
Recipe Notes and Tips
- I highly suggest that you make this dish at least a day ahead of time. It’s still yummy to serve as soon as it’s ready, but it’s so delicious in the following days!
- The flavors in this dish will be enhanced as it sits, so I recommend not tasting it until you have reheated and are ready to serve it, then you can adjust the seasoning if needed.
- When you cook the cabbage, make sure you use a pot with a tight fitting lid. This helps to stop the cabbage from drying out and also helps to preserve it’s color.
- I made this recipe in my 5qt Crockpot Dutch Oven and a small red cabbage fits in perfectly. Use a larger pot of a larger cabbage. The cabbage will shrink down as it cooks, so you can add in a bit at a time and let it cook down before adding the remaining.
- Once cooked, there will be liquid left in the bottom of your pot. If serving straight away you can simply lift the cabbage out of the liquid. As it sits, this liquid will be absorbed by the cabbage.
- Let cool completely before storing.
This simple to make side dish requires very little effort, but the results are so flavorful! I’m sure you’ll enjoy this as much as we have over the years!
More Vegetable Side Dishes
- Air Fryer Roasted Vegetables
- Honey Roasted Sweet Potatoes
- Creamy Basil Mushrooms
- Mashed Carrot and Parsnips
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Braised Red Cabbage with Apples and Balsamic
Equipment
Ingredients
- 1 small red cabbage (about 2lbs / 900g)
- 1 tablespoon oil (canola, vegetable, sunflower etc)
- 1 onion (finely diced)
- 2 Granny Smith apples (finely diced)
- 2 garlic cloves (minced)
- 3 tablespoons brown sugar
- ½ cup balsamic vinegar (divided) (120ml)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
Instructions
- Cut the red cabbage in half through the core. Remove the core with a sharp knife and cut each half in half again.
- Cut the cabbage into thin strips and place into a large bowl. Top up with water and set to one side.
- Heat the oil in a large pot on a medium high heat. Once hot, add the diced onion and cook til softened.
- Add in the diced apple and minced garlic and cook for an additional couple of minutes, stirring to combine.
- Add the brown sugar, balsamic, salt, pepper, ginger, cloves and cinnamon to the pot. Stir to combine and cook for a couple of minutes til fragrant.
- Drain the water from the red cabbage, and add to the pot. Stir to combine and then place a tight fitting lid on the pot.
- Cook for around 90 minutes, stirring gently every 30 minutes, til tender and to your liking.
- If serving straight away, taste and adjust seasoning if needed.
- If storing, let cool completely before refrigerating or freezing.
Notes
- I highly suggest that you make this dish at least a day ahead of time. It’s still yummy to serve as soon as it’s ready, but it’s so delicious in the following days!
- The flavors in this dish will be enhanced as it sits, so I recommend not tasting it until you have reheated and are ready to serve it, then you can adjust the seasoning if needed.
- When you cook the cabbage, make sure you use a pot with a tight fitting lid. This helps to stop the cabbage from drying out and also helps to preserve it’s color.
- I made this recipe in my 5qt Crockpot Dutch Oven and a small red cabbage fits in perfectly. Use a larger pot of a larger cabbage. The cabbage will shrink down as it cooks, so you can add in a bit at a time and let it cook down before adding the remaining.
- Once cooked, there will be liquid left in the bottom of your pot. If serving straight away you can simply lift the cabbage out of the liquid. As it sits, this liquid will be absorbed by the cabbage.
- Let cool completely before storing.
