Red cabbage braised with apples and spices. This side is a little sweet, a little sour and is perfect served with any kind of pork.
We have been getting a lot of delicious cabbage in our weekly produce boxes. Giant heads of green cabbage and smaller but oh so vibrant heads of red cabbage alike have been nestled in our treasure troves of veggies.
Now cabbage is a vegetable I’m not usually creative with. I buy a few heads a year to make Carlee’s cabbage, a family favorite that was names after me in my childhood. We also have cabbage in our corned beef feast around St. Patrick’s day.
Add to that the fact that my husband really isn’t a cabbage fan and I’ve had my work cut out for me to stay ahead of the cabbage supply!
Luckily he was at least mildly impressed with the cheesy cabbage casserole and I loved it! So that helped use the green cabbage. While I’m sure it would taste good with red, can you imagine how it would look?! Eek!
So I thought a German style braised cabbage would be a good option. So I went to pinterest to find a recipe.
I ended up finding quite a few and pulling bits from each. I went light on the nutmeg and cloves because I wasn’t quite sure how I’d like it. Next time I think I would be braver and add a bit more.
A bit of vinegar is necessary to give it that tang and a bit of sweet is needed to balance it. Instead of using sugar, I grated in some apple. Then on a whim I tossed in some raisins as well.
I am so glad I did. They did offer some additional sweetness and a bit of texture as well. I didn’t see them in any of the recipes I was perusing, so I doubt it’s traditional, but sometimes you have to try new things!
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- 2 Tablespoons butter
- 1 medium red onion
- 1 medium or 2 small heads red cabbage
- 3 apples
- 3 T apple cider vinegar
- 1/2 cup water
- 1 tsp salt
- 1/4 teaspoon nutmeg
- pinch cloves
- 1/4 teaspoon pepper
- 1/3 cup raisins
- 2 Tablespoons lemon
- Chop onion. In a large pot with cover, I used a dutch oven, melt the butter and add the onions. Saute over medium heat for a couple of minutes until the onions are translucent.
- Quarter the cabbage and shred into small strips. Add to the pot with the onion. Saute, stirring occasionally for about 5 more minutes.
- Grate in the apples and add the vinegar, water, salt, nutmeg, coves, pepper and raisins. Cover and cook over low heat for about an hour.
- Remove lid and continue to cook until the cabbage is soft and the liquid is reduced to your liking.
- Stir in the lemon juice and adjust the seasonings to your liking.
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Amount Per Serving: Calories: 85Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 236mgCarbohydrates: 17gFiber: 4gSugar: 11gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.