Description
German Braised Red Cabbage offers a balance of flavors, with red cabbage slow-cooked in a combination of apples, onions, vinegar, and spices.
Ingredients
Scale
- 1 small or 1/2 large red cabbage, shredded
- 4 tablespoons butter
- 1 Granny Smith apple, peeled and diced small
- 1/2 yellow onion, minced
- 2 tablespoons red currant jam (or grape jelly)
- 2 tablespoons red wine vinegar
- 1/2 cup apple cider or apple juice
- 1 bay leaf
- 5 whole cloves (or 3 cloves and 3 juniper berries)
- 1 teaspoon maple syrup
- 1 teaspoon salt
- 1/2 cup water
Instructions
- Melt the butter in a Dutch oven over medium heat.
- Add the minced onions and cook until softened, about 3-4 minutes.
- Stir in the diced apple and sauté with the onions for another 3-4 minutes.
- Add the shredded red cabbage to the pot, stirring to coat it in the butter. Cook for 5 minutes.
- Stir in the remaining ingredients.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until the cabbage is tender, but not mushy.
- Remove the bay leaf and cloves before serving.
- Serve warm or cold.
- ENJOY!
Notes
- Use one small head or 1/2 large head of red cabbage.
- Shred cabbage using a knife or mandoline.
- Granny Smith, or any tart apple is best in this braised red cabbage recipe.
- Peel and tiny dice the apple.
- Easily substitute the red currant jam with grape jelly (I did!)
- Stir often while simmering to ensure the cabbage is not becoming mushy.
- Try not to overcook.
- Serve warm or cold.
- Prep Time: 5 minutes
- Cook Time: 70 minutes
- Category: Side dish
- Method: Easy
- Cuisine: German