Braised Red Cabbage is a side dish that quietly steals the show! Slow-cooked with tart and crisp apples and a splash of red wine vinegar, this humble vegetable transforms into something deeply flavorful, tender, and vibrant in color. It’s sweet, tangy, and just a little sticky – the kind of comforting dish that brings warmth and richness to any main meal.
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Enjoy this braised red cabbage recipe for your next casual weeknight dinner or show it off at festive holiday gatherings. The deep ruby color looks stunning on the plate, adding an instant touch of sophistication and pairs beautifully with roast chicken, steak, pork tenderloin, and more! It’s also fantastic as a topping and filling on tacos, or tossed in grain bowls and pasta.
With minimal ingredients and maximum flavor, this sweet-and-sour red cabbage is a classic you’ll come back to time and again. It’s rustic, a little refined, and endlessly versatile – perfect for holidays, dinner parties, or simply elevating your weekday family meals!
Ingredient notes
- Red cabbage – AKA purple cabbage. You can also make this recipe with green cabbage, but you won’t get the same vibrant color.
- Butter – Unsalted butter is best as it allows you to have better control over the salt content in this recipe. Feel free to use my Browned Butter for a richer flavor!
- Onion – Go ahead and use shallots or a small yellow onion.
- Apples – I’ve used Granny Smith apples, but you could use red apples for a sweeter taste.
- Red wine vinegar – The red wine vinegar enhances the stunning red color of this dish. It also adds a hint of brightness to the braised cabbage. Balsamic vinegar can be used instead.
- Brown sugar – Brown sugar is best, but you can also use white sugar or honey. The sweetness beautifully balances out the acidity and sour notes in this dish.
- Salt and freshly ground pepper – to taste. Adjust as needed.
How to make it
Step 1
Saute the onion
- Soak the thin strips of red cabbage in cold water while you prepare the remaining ingredients.
- Heat the butter in a very large, deep skillet over medium-high heat.
- Once melted, add the onion and a pinch of salt and cook for about 3 minutes, until just about tender.
- Add 2 tablespoons of red wine vinegar and cook for 3 minutes longer.
Step 2
Add the apples
- Add the apples and cook for 3 minutes longer.
Step 3
Braise the cabbage and serve
- Drain the cabbage and add it to the skillet along with the brown sugar, remaining 1 tablespoon of red wine vinegar, and a pinch of salt. Toss together.
- Cover the skillet and reduce the heat to a simmer. Cook for one hour, stirring occasionally.
- Season with salt and pepper, as needed, and serve.
Tips and tricks
- The best type of skillet for braising your cabbage is any large nonstick, stainless steel, or a cast iron pan. Make sure the pan has a tight-fitting lid to cover when the cabbage mixture is simmering.
- Don’t freeze this braised cabbage as the texture is never the same once it thaws.
- Easily halve or double this recipe by simply adjusting the ingredients and cooking time.
- Cut the red cabbage into uniform thin strips so that it cooks evenly and has an improved texture, with better presentation.
Variations
You can totally put your own twist on this braised cabbage recipe depending on your preferences. It’s super adaptable and works with all kinds of flavors and ingredients. Here are some tasty ways to switch things up:
- Try another type of cabbage -This recipe works for all cabbage varieties, so feel free to use a different type, like green, savoy, or napa cabbage.
- Braise the cabbage in an Instant Pot – Sautée the cabbage as directed and then cook it in the Instant Pot on HIGH for 15 minutes. Allow for a slow pressure release over 10 minutes.
- Add a splash of wine – Add a splash of dry red wine to the braising liquid for a richer flavor! Keep in mind that if you use a sweet red wine, you’ll get a sweeter braise and need to adjust the salt.
- Garnish – Sprinkle chopped toasted chestnuts, crisp bacon, almonds, or walnuts over the braised cabbage as a holiday side dish alongside pork chops or pork roast. Pomegranate seeds is another lovely garnish idea, especially when making this dish for the holidays.
- Add another veggie – You can braise the red cabbage with a second vegetable that also pairs well with the apples, such as fennel, leeks, celery root (celeriac), beets, parsnips, or carrots.
- Drizzle with balsamic reduction – Drizzle your braised cabbage with a balsamic glaze for a sweet-tangy finish.
- Warm spices – Add ground cinnamon and mixed spice to the braising liquid mixture for added notes of warmth. It pairs beautifully with the apples and cabbage!
Serving suggestions
This braised cabbage is a delicious side for roasted or grilled mains, enjoyed alongside crusty bread and other simple side dishes, or used as a topping. Here are my top choices:
Storing
Leftover braised cabbage can be stored in an airtight container in the fridge for up to 3-5 days. Before serving, gently warm it in a skillet with a touch of olive oil or butter.
Fail-proof ways to reheat leftover braised cabbage
Have leftover braised cabbage? Knowing how to reheat it gently to help preserve its rich flavor and tender texture is key! Here’s how:
- Slow Cooker: Reheat the braised cabbage in a slow cooker on HIGH for about 1-2 hours.
- Microwave: Transfer the braised cabbage to a microwave-safe bowl and cover. Reheat it for 3-5 minutes or until hot. The time will change depending on how much cabbage you want to reheat.
- Stovetop: Reheat the braised cabbage in a pan over medium heat for 5-10 minutes or until heated through. Stir regularly and add a splash of water or broth if the braised cabbage is drying out.
Erin’s wine pairings
This braised red cabbage pairs best with wines that balance its sweet-and-tangy flavors. Here are my top suggestions:
- Pinot Noir is a classic match for braised red cabbage. It’s light-bodied with bright acidity and subtle earthy notes that mirror the cabbage and apples.
- An off-dry Riesling with its slight sweetness and acidity make it a fantastic wine for this sweet and tangy cabbage, especially since apples or vinegar are involved.
- The crisp and fruity notes of a dry Rosé is perfect when serving this braised cabbage alongside pork, sausage, or roasted poultry.
More cabbage recipes
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Full Recipe
Braised Red Cabbage
Equipment
Ingredients
- 1 small red cabbage (2 to 2½ pounds, quartered, cored and cut crosswise in thin strips)
- 2 Tablespoons butter
- 1 small onion (thinly sliced)
- 2 granny smith apples (peeled, cored and sliced)
- 3 Tablespoons red wine vinegar
- 1 Tablespoon brown sugar
- Salt and freshly ground pepper to taste
Instructions
- Soak the cut cabbage in cold water while you prepare the remaining ingredients.
- Heat the butter in a very large, deep skillet over medium-high heat. Once melted, add the onion and a pinch of salt and cook, until just about tender, about 3 minutes. Add 2 TBSP of the red wine vinegar and cook for 3 minutes longer. Add the apples and cook for 3 minutes longer
- Drain the cabbage and add it to the skillet along with the brown sugar, remaining 1 TBSP red wine vinegar, and a pinch of salt. Toss together. Cover the skillet, and reduce heat to a simmer. Cook for one hour, stirring occasionally. Season with salt and pepper, to taste. Enjoy!
Instant Pot:
- Sautéed as directed, then cooked on HIGH pressure for 15 minutes, 10 minutes slow pressure release.
Notes
- The best type of skillet for braising your cabbage is any large nonstick, stainless steel, or a cast iron pan. Make sure the pan has a tight-fitting lid to cover when the cabbage mixture is simmering.
- Don’t freeze this braised cabbage as the texture is never the same once it thaws.
- Easily halve or double this recipe by simply adjusting the ingredients and cooking time.
- Cut the red cabbage into uniform thin strips so that it cooks evenly and has an improved texture, with better presentation.
- Try another type of cabbage – This recipe works for all cabbage varieties, so feel free to use a different type, like green, savoy, or napa cabbage.
- Braise the cabbage in an Instant Pot – Sautée the cabbage as directed and then cook it in the Instant Pot on HIGH for 15 minutes. Allow for a slow pressure release over 10 minutes.
- Braise in broth – Replace the vinegar with vegetable, chicken, or parmesan broth to infuse more flavor.
- Add a splash of wine – Add a splash of dry red wine to the braising liquid for a richer flavor! Keep in mind that if you use a sweet red wine, you’ll get a sweeter braise and need to adjust the salt.
- Garnish – Sprinkle chopped toasted chestnuts, almonds, or walnuts over the braised cabbage as a holiday side dish alongside pork chops or pork roast. Pomegranate seeds is another lovely garnish idea, especially when making this dish for the holidays.
- Add another veggie – You can braise the red cabbage with a second vegetable that also pairs well with the apples, such as fennel, leeks, celery root (celeriac), beets, parsnips, or carrots.
- Drizzle with balsamic reduction – Drizzle your braised cabbage with a balsamic glaze for a sweet-tangy finish.
- Warm spices – Add ground cinnamon and mixed spice to the braising liquid mixture for added notes of warmth. It pairs beautifully with the apples and cabbage!
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