You guys know how I feel about cabbage, right? It’s like, the best thing ever. It’s super cheap, doesn’t spoil quickly, is super healthful, and can easily bulk out a meal. Braised Red Cabbage is one of those super simple side dishes that takes very little effort and can work as a side to a variety of meals. In the summer you have coleslaw, in the winter you have braised cabbage.
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(pictured above with Pressure Cooker Chicken and mashed potatoes)
I love serving Braised Red Cabbage with savory dishes like roasted meat and mashed potatoes and find that it’s light, tangy flavor helps lighten the sometimes heavy feel of fall and winter meals.
Plus the color! OMG the color. It’s like have a pile of jewels on your plate. If you want to enhance the color even more and happen to be opening a bottle of red wine to serve with your dinner, try adding a splash of the wine to the liquid during the braising. 👌
Braised Red Cabbage
Servings 5 1 cup eachIngredients
- 2 Tbsp butter ($0.26)
- 1 yellow onion ($0.32)
- 2 lbs red cabbage (about 6-8 cups shredded) ($1.09)
- 1 granny smith apple ($0.70)
- 1/4 cup apple cider vinegar ($0.24)
- 1/4 cup water (or more as needed) ($0.00)
- 1/2 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
Instructions
- Finely dice the onion and add it to a large pot along with the butter. Sauté over medium to medium-low heat for about 5 minutes, or until the onions are soft and transparent.
- While the onions are sautéing, finely shred the cabbage and thinly slice the apple. Add the cabbage, apple, vinegar, water, and salt to the pot. Turn the heat to medium, place a lid on the pot, and let the cabbage cook, stirring occasionally, until very tender (20-30 minutes, depending on your desired texture). If the bottom of the pot begins to dry up, add another 1/4 cup water.
- Taste the cabbage and season with freshly cracked pepper or more salt or vinegar if desired.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Braised Red Cabbage – Step by Step Photos
Finely dice a yellow onion and add it to a large pot with 2 Tbsp butter. Sauté over medium to medium-low heat for about five minutes, or until the onions are tender and transparent.
While the onions are sautéing, finely shred one head of red cabbage (about 2 lbs. or 6-8 cups shredded) and thinly slice one granny smith apple. Add them to the pot along with 1/4 cup apple cider vinegar, 1/4 cup water, 1/2 tsp and 1/2 tsp salt.
Place the lid on the pot, turn the heat to medium (if not already) and cook the cabbage, stirring every few minutes or so, until it’s wilted. Depending on how soft you like it, you’ll want to cook the cabbage for about 20-30 minutes. If the bottom of the pot begins to dry up, add another 1/4 cup water. Once finished, taste the cabbage and add some freshly cracked pepper, and more salt or vinegar if desired.
SO GOOD. (and so cheap.) ;)
Best cabbage ever I added a bit of chilllies coz I love hot food and I must tell you best ever love it
I used leeks instead of onion, a dash of red wine as suggested, no apple, sherry vinegar and some left over chicken broth for the liquid. My husband who does not really like cabbage, ate three servings and said it was the best cabbage recipe I’d ever made!
I used leeks instead of onion, a dash of red wine as suggested, no apple, sherry vinegar and some left over chicken broth for the liquid and a few tablespoons of Splenda brown sugar. My husband who does not really like cabbage, ate three servings and said it was the best cabbage recipe I’d ever made!
I was somewhat disappointed with this recipe but that was my own fault due to my expectations of it. There is nothing at all wrong with this recipe, it was just different than I imagined. I had “Sweet and sour cabbage” years ago and I think that’s what I expected this to taste like but it’s definitely not sweet! It’s not my personal favorite way to eat cabbage, but my brother and husband both enjoyed it. I will probably only make it again if one of them requests it.
Being from Germany – a secret ingredient in braised red cabbage is a spoonful of quince or currant jelly to make it glossy and round out the flavors!
Yum! That sounds incredible!
An excellent recipe it all came out without a hitch, especially how to use the right amount of water.
the good taste stayed in the cabbage instead of the drain
I plan on making this for Christmas! Looks great! Can it be made a day ahead and stored in the fridge?
I do find that this one holds up well in the fridge.
This froze and thawed well, for anyone wondering. Because it’s already softened from cooking I didn’t notice much of a texture change. I thawed in the fridge and had to revive the flavor a bit once it was heated. I added more butter and salt after reheating and it was good.
This was a good way to use a lot of cabbage. It wasn’t my favorite dish, but I don’t think that was an issue with the recipe, I think this preparation just isn’t my favorite.
the taste just jumps out of the computer!
Hi , I never thought that red cabbage could be cooked like we do with the green ones, the other day my husband asked me to cook it and I laughed at him , now I’m going to surprice him. Thank you for the recipe.
Rose
This was so simple and delicious! Thanks for the recipe!
I’m doing low carb so what can u use besides an apple?
The apple really gives it a tang and sweetness but you could omit it.
This was so delicious and super easy! I’ve never been a fan of cabbage until now- thanks for this recipe!
I’ve never had braised cabbage before, but I loved this! I seared some bratwurst I got on super sale first, cooked the cabbage for about ten minutes, then added the seared but not cooked through brats back in with them. Super yummy with lots of mustard!!
I love hearing when people are trying new things. Glad you like it Artie!
Hey, guys. LOVE this recipe.
I added ripe mango, and the color and sweetness worked!(I think). 😬
With smoked baby back ribs and scalloped potatoes, I felt like a real chef.
🤔
Mark
My 13 year old son LOVES red cabbage! Haha he hasn’t realized that people think he’s strange to say that it’s his favorite vegetable! Looking forward to trying your version!
Now THAT’S A WIN!
Tried it out-was good! Can I freeze it as I have a glut on the allotment
I haven’t tried freezing this one, but since the cabbage is already cooked down and soft, it might not have that much more of a texture change after freezing and thawing.
Hi there, how long would this keep in a sealed glass jar in the fridge?
Probably about 4 to 5 days.