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Savory Braised Red Cabbage with Apples

A vibrant and comforting fall and winter side dish featuring tender red cabbage and sweet-tart apples slow-braised to perfection with warming spices and a delicate sweet-and-sour finish.

Savory Braised Red Cabbage with Apples
Prep 15 min Cook 45 min Total 60 min Level Easy
Serves 6

Ingredients

Main

  • 2 tablespoons Olive oil — Or any neutral cooking oil
  • 1 medium Red onion — Thinly sliced
  • 1 medium head Red cabbage — Core removed, thinly shredded (about 6-8 cups)
  • 2 medium Tart apples — Granny Smith or Braeburn, peeled, cored, and chopped
  • 0.25 cup Apple cider vinegar — Provides the tangy flavor
  • 0.75 cup Vegetable broth — Low sodium preferred
  • 2 tablespoons Maple syrup — Adds natural sweetness; can substitute with coconut sugar
  • 0.5 teaspoon Ground cinnamon
  • 0.125 teaspoon Ground cloves — A pinch goes a long way
  • 1 teaspoon Salt — Adjust to taste
  • 0.5 teaspoon Black pepper — Freshly ground

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced red onions and sauté until they begin to soften and turn translucent, about 5 minutes.

    ~5 min
    Don't let the onions brown; just soften them to build a sweet base.

  2. Add the shredded red cabbage and chopped apples to the pot. Stir well to combine with the onions and coat lightly with the oil.

    ~2 min
    If your pot is too full, add the cabbage in handfuls, letting it wilt slightly before adding more.

  3. Pour in the apple cider vinegar, vegetable broth, and maple syrup. Sprinkle the cinnamon, cloves, salt, and black pepper over the mixture. Stir thoroughly to distribute the liquids and spices.

    ~3 min

  4. Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it braise for 30-35 minutes. Stir occasionally to ensure even cooking.

    ~35 min
    Check the liquid level halfway through. If it seems too dry, add a splash of water or more broth.

  5. Remove the lid and cook for an additional 5-10 minutes over medium-low heat to allow any excess liquid to evaporate, concentrating the flavors. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.

    ~10 min
    For a glossier finish, you can stir in a teaspoon of vegan butter right at the end.
Nutrition
115
Calories
2
Protein (g)
21
Carbs (g)
4
Fat (g)
0
Sat. Fat (g)
4
Fiber (g)
14
Sugar (g)
410
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Large heavy-bottomed pot or Dutch oven with a lid
  • Chef's knife
  • Cutting board
  • Wooden spoon
Tips & Storage
  • This dish actually tastes better the next day as the flavors meld together, making it a perfect make-ahead side dish for holidays.
  • Be sure to use a tart apple variety to balance the sweetness of the maple syrup and the natural sugars of the cabbage.
  • Keep the heat low during the braise so the cabbage becomes tender without burning to the bottom of the pot.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
Tags
apples braised colorful comfort food dairy_free easy fall festive German-inspired gluten_free healthy holiday nut_free one-pot red cabbage savory side dish stove-top sweet and sour vegan vegetable vegetarian winter

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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