Braised German Red Cabbage Recipe
Tangy-sweet braised red cabbage with apple and warm spices, slow-cooked until tender and glossy. A cozy German-style side for roasts, sausages, or weeknight dinners.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb red cabbage cored and thinly sliced
- 1.25 cup yellow onion, chopped
- 1.5 cup tart apple, diced peeled
- 2.5 tbsp unsalted butter
- 3 tbsp brown sugar
- 0.5 tsp kosher salt plus more to taste
- 0.25 tsp ground black pepper
- 0.25 tsp ground cloves
- 0.5 tsp caraway seeds lightly crushed
- 0.75 cup apple cider
- 3.5 tbsp apple cider vinegar
Instructions
Preparation Steps
- Prep the produce: core and thinly slice the cabbage, chop the onion, and peel and dice the apples.
- Melt the butter in a large Dutch oven over medium heat.
- Sauté the onion until soft and translucent, about 4 to 5 minutes.
- Stir in the brown sugar and cook 1 minute to lightly caramelize.
- Add the cabbage and apples, tossing to coat with the butter and sugar.
- Season with salt, pepper, cloves, and caraway, stirring to distribute the spices.
- Pour in the apple cider and vinegar and bring to a gentle simmer.
- Cover and cook over low heat, stirring every 10 minutes, until the cabbage is tender, 40 to 45 minutes.
- Uncover and simmer 5 to 10 minutes to reduce excess liquid. Taste and adjust salt or vinegar, then serve warm.
Notes
Variation: Add a splash of dry red wine with the cider for a deeper, richer flavor. For extra gloss, stir in 1 teaspoon butter at the end. Leftovers keep well up to 4 days in the fridge and reheat gently on the stovetop.
This recipe is an original creation inspired by classic Braised German Red Cabbage Recipe flavors. All ingredient ratios and instructions are independently developed.