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.
Equipment
- Large heavy-bottomed pot or Dutch oven with a lid
- Chef's knife
- Cutting board
- Wooden spoon
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
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
-
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 minDon't let the onions brown; just soften them to build a sweet base. -
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 minIf your pot is too full, add the cabbage in handfuls, letting it wilt slightly before adding more. -
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 -
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 minCheck the liquid level halfway through. If it seems too dry, add a splash of water or more broth. -
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 minFor a glossier finish, you can stir in a teaspoon of vegan butter right at the end.
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.