Braised Red Cabbage might not be the most glamorous dish on the holiday table, but it provides a perfect sweet/tart element that brings everything else on your plate to life. Plus you can’t beat that magenta for a gorgeous pop of color.
Braised Red Cabbage has always been on our holiday tables
Ever since I can remember my German great-grandmother made sure a bowl of bright pink braised red cabbage was there. It took me a full 20 years to come around to appreciating its finer points, but now I’m a believer! The subtle sweetness from the apple, the bite of the vinegar and the earthiness of the cabbage rounds out a forkful of turkey and gravy like nothing else. It plays well with creamy mashed potatoes and squashes, goes great with green beans, but the most sophisticated pairing of all happens when it comes into chance contact with a bit of zingy cranberry sauce ~that’s an explosion of flavor you won’t soon forget.
Did you know that red cabbage is a super food?
Red cabbage has higher levels of antioxidants, particularly anthocyanins, which give it its vibrant color and may support heart health. It also contains more vitamin C (about 85% of the daily value per cup, compared to green cabbage’s 50%). Additionally, red cabbage has slightly more vitamin A, potassium, and iron than green cabbage.
It’s low in calories, high in fiber, and available all year long, but despite all this, red cabbage is usually just a secondary ingredient in recipes. This braised red cabbage is one of the only times this powerhouse veggie gets to shine on its own.
why does red cabbage change color?
Braising red cabbage is a sort of science experiment…the color changes according to the ph balance of the cooking liquid.
Normally cabbage will turn blueish when cooked, but when you add vinegar, or an acidic fruit like apple, the cabbage turns red, pink, or magenta. Even the ph balance of the soil it’s grown in will affect the color of the plant. My braised red cabbage is a slightly different shade every year!
variations on braised red cabbage
My recipe is super simple, it’s the one that my great grandmother used, and I stick to tradition. But there are other variations that you might want to try. Some people fry up some bacon in the pan first. Some add diced onion. You can even add a hint of spice, like allspice, cinnamon, nutmeg, and cloves. The apple and vinegar are non negotiable.
more vintage side dish recipes
- Favorite Green Bean Casserole from scratch!
- The Creamiest Creamed Corn
- Broccoli Cheese Casserole (the ultimate make ahead recipe)
- Butter Pecan Sweet Potato Casserole
Tips for making braised red cabbage
- Some people shred the cabbage for this dish, and some people grate it on a box grater. I prefer the texture when I shred the cabbage by hand, with a sharp knife. I just quarter the cabbage, remove the core, and then slice it thinly.
- This is not a dish I typically make ahead of time. You can shred the cabbage a day ahead and store in a zip lock baggie, if you like, but I usually cook it the day I am serving it.
- The amount and type of vinegar you use is up to you. My great grandmother used plain white, but I like the flavor of cider vinegar. Taste the cabbage as it cooks and adjust it to your taste.
- Add raisins or cranberries instead of the apple.
- Braise the cabbage in red wine, or port, and a splash of balsamic vinegar.
- Incorporate a touch of maple syrup for sweetness and bourbon for a smoky depth. Add a pinch of smoked paprika to enhance the flavor.
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Braised Red Cabbage
Ingredients
- 1 head red cabbage
- 1 Tbsp vegetable oil
- 1 apple, peeled and diced
- 1 Tbsp brown sugar
- apple cider vinegar to taste
- salt and fresh cracked black pepper
Instructions
- Rinse the cabbage, cut it in half and remove the white core. Cut it again into quarters. Slice the cabbage as thinly as you can.
- Put the oil in a large, heavy bottomed pot. Add the cabbage, the diced apple, brown sugar and 4 tablespoons of vinegar. Bring the pot to a simmer, stirring often. When the cabbage begins to release its moisture, cover and continue to cook gently for about 20 minutes, or until the cabbage is just tender. Taste and add more vinegar as needed.
- Serve hot, with salt and pepper to taste.
Nutrition
Truly I have never tried braised cabbage before I read your article, Sue! I have known red cabbage is better than green one, and I also usually use it to cook than green cabbage. And, I also love apple cider vinegar! So, I shall embark on cooking this dish soon to know how is the braised cabbage, if it is delicious to me as you tell or not. Thank you! Have nice holidays!
So pretty and such a great idea for a side dish!
Sue, thank you so much. My dear Dutch Uncle came to NZ after the 2nd world war, and taught my Aunt how to make this. We all loved it, but they have passed on, and we did not have the recipe. However, I do remember that they used butter!
That color is so stunning, a striking addition to any fall feast!
We love green cabbage but I didn’t know this variety is healthier!~ We’ll have to give it a try – and I especially love the addition of the apple. It must be terrific and it is certainly is beautiful!
What a gorgeous color, Sue! I love braised cabbage and wish I could coax my husband into eating it 🙂 Have a wonderful Thanksgiving!!
How much and what spice would u add as u mentioned above?
I would go by taste, maybe start with 1/4 teaspoon and go from there. Those fall spices can be overwhelming if you use too much.
Lovely! I haven’t had this in years because the man in the house can’t stand the cooked cabbages..now you have me craving some too.
Yum, we love cabbage. will try this soon – it will be great with some pork sausages and my applesauce
Mmmm, that sounds good 🙂
Cool! I LOVE the color and never knew that a bit of vinegar in cooked cabbage would help it retain the gorgeous color! It looks scrumptious!