I wrote a Spiced Red Cabbage recipe centered on one unexpected pantry staple that flips the usual approach.

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I’ve always been drawn to the violet glare of a head of red cabbage, its leaves like stained glass. I love the way apple cider vinegar wakes the cabbage up turning it bright and punchy, and the result is unexpectedly tender.

The first time I ate this I thought it might be too sour but kept going back for another bite, over and over, curious. It’s the kind of side that makes people ask what’s in it and you smile because words don’t do it justice.

I mess up the timing more than I’d admit but it’s never boring. Braised Purple Cabbage Recipe

Ingredients

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Red cabbage: crunchy, packed with fiber and vitamin C; gives color and earthy tang
Granny Smith apple: tart, adds bright acidity and natural sweetness, plus pectin for thickness
Apple cider vinegar: sharp, low calorie, cuts richness and helps preserve vibrant purple hue
Brown sugar: deep, caramel notes that mellow acidity and add body and kinda gentle sweetness
Cinnamon stick: warm spice aroma, small amounts lower blood sugar spikes and enhance complexity
Yellow onion: savory backbone, supplies natural sugars when softened and build savory balance
Butter or olive oil: fats carry flavor and aid absorption of fat soluble vitamins

Ingredient Quantities

1 medium head red cabbage (about 2 to 2 1/2 lb)

2 tablespoons unsalted butter or olive oil

1 large yellow onion

1 large tart apple (Granny Smith)

1/3 cup apple cider vinegar

1/2 cup apple cider or unsweetened apple juice

1/4 cup dry red wine (optional)

3 tablespoons packed dark brown sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 bay leaves

1 cinnamon stick

4 whole cloves

1/4 cup water or low sodium chicken or vegetable stock

How to Make this

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1. Core and thinly slice the red cabbage into ribbons, about 1/8 to 1/4 inch thick; peel and thinly slice the yellow onion; core and dice the Granny Smith apple. A mandoline or sharp knife makes this way faster, or pulse the cabbage in a food processor if you like.

2. Heat 2 tablespoons unsalted butter or olive oil in a large heavy pot or Dutch oven over medium heat. Add the sliced onion and cook until soft and translucent, about 6 to 8 minutes, stirring so it doesn’t brown too much.

3. Add the diced apple and cook 2 to 3 minutes until it starts to soften and smell sweet.

4. Stir in all the shredded cabbage, toss to combine and let it wilt a bit, about 4 to 5 minutes. If the pot gets dry, splash a tablespoon of the apple cider to deglaze.

5. Pour in 1/3 cup apple cider vinegar, 1/2 cup apple cider or unsweetened apple juice, and the optional 1/4 cup dry red wine if using. Add 3 tablespoons packed dark brown sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 cup water or low sodium chicken or vegetable stock.

6. Add the whole spices: 2 bay leaves, 1 cinnamon stick and the 4 whole cloves. If you want no little spice bits in the finished dish, tie them in a small piece of cheesecloth or use a tea infuser.

7. Bring everything to a simmer over medium-high heat, then reduce to low, cover and cook gently for about 45 to 60 minutes, stirring every 10 to 15 minutes so nothing sticks. Cook until the cabbage is tender and the flavors are melded.

8. Uncover for the last 10 to 15 minutes to let excess liquid evaporate and the braise thicken to your liking; mash a few cabbage ribbons against the side of the pot with your spoon for a creamier texture if you want.

9. Remove and discard the bay leaves, cinnamon stick and cloves (or remove the spice bundle), taste and adjust salt, pepper or brown sugar if needed. Serve warm. This keeps and actually tastes better the next day, so it’s great made ahead and gently reheated.

Equipment Needed

1. Large heavy pot or Dutch oven — for the braising and simmering
2. Chef’s knife or mandoline — to core and thinly slice the cabbage and onion (a food processor works too if you prefer)
3. Cutting board — sturdy, roomy space for slicing and dicing
4. Wooden spoon or sturdy silicone spatula — for stirring and mashing a few ribbons against the pot
5. Measuring cups and spoons — for the vinegars, cider, sugar and spices
6. Paring knife or apple corer — to core and dice the Granny Smith apple cleanly
7. Small piece of cheesecloth or a tea infuser — to bundle the whole spices so no bits end up in the finished dish
8. Colander or salad spinner — to rinse and drain the cabbage if needed, or to let it sit after slicing

FAQ

Q: Can I make the cabbage ahead of time and reheat it?
A: Yes. It actually tastes better a day or two later. Cool it, store in an airtight container in the fridge for up to 4 to 5 days. Reheat gently in a skillet with a splash of water or stock so it doesnt dry out, or microwave in short bursts stirring between.

Q: Is this recipe vegetarian or vegan friendly?
A: Totally. Swap the butter for olive oil and use vegetable stock instead of chicken. If you want a smoky note add a little smoked paprika or a splash of liquid smoke, but thats optional.

Q: How do I keep the cabbage bright and not turn it blue or dull?
A: Acid is your friend. The apple cider vinegar and apple juice help keep the red tone. Cook it low and slow and avoid adding baking soda or anything alkaline. A short simmer keeps color better than boiling forever.

Q: Can I freeze leftover braised red cabbage?
A: Yes you can. Cool it quickly then freeze in a sealed container or freezer bag for up to about 3 months. Texture gets softer after thawing, so thaw overnight in the fridge and reheat slowly, adding a bit of liquid if needed.

Q: How do I change the sweetness or tang to suit my taste?
A: Taste as it cooks. Add more brown sugar if you like sweeter, or more vinegar for extra tang. You can also swap brown sugar for maple syrup or honey for a different flavor profile.

Q: What should I serve this with?
A: Classic with roast pork, duck, or sausages, also great alongside mashed potatoes or on a toasted sandwich. It makes a nice contrast to rich meats and creamy sides.

Braised Red Cabbage Recipe Substitutions and Variations

Red cabbage:
- Green or savoy cabbage (milder, cooks similarly)
- Napa cabbage (softer texture, quicker to wilt)
- Kale or Swiss chard (sturdier leaves, add near the end so it doesn’t get mushy)
Apple cider vinegar:
- Red wine vinegar (similar tang, a bit fruitier)
- Sherry vinegar (more complex, slightly sweet)
- White wine vinegar + a pinch of sugar (if you want the apple tang without apple vinegar)
Granny Smith apple:
- Braeburn or Pink Lady (tart-crisp alternatives)
- Pear (Bosc or Bartlett, sweeter and softer)
- Applesauce (for body and sweetness if you don’t want chunks)
Dark brown sugar:
- Light brown sugar (similar molasses note, a touch milder)
- Maple syrup or honey (use a bit less and reduce other liquids slightly)
- Granulated sugar + a splash of molasses (mix to taste if you only have white sugar)

Pro Tips

1. Slice the cabbage thin and even, it cooks faster and tastes silkier. A mandoline or a very sharp knife helps, but watch your fingers and use the guard or a cut resistant glove if you have one.

2. Taste as you go for sweetness and acid. If it ends up too sweet add a quick splash more vinegar, if it tastes flat a pinch more salt wakes it right up. Apples and brown sugar are flexible so tweak them.

3. Keep the whole spices in a little cheesecloth bundle or a tea infuser so you dont have to dig out cloves and a cinnamon stick later. Saves time and makes the texture nicer.

4. Make it a day ahead if you can, it actually gets better overnight. Reheat gently over low heat with a splash of apple cider or stock to loosen it, and stir occasionally so it doesnt stick.

Braised Red Cabbage Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I wrote a Spiced Red Cabbage recipe centered on one unexpected pantry staple that flips the usual approach.

Servings

servings

Calories

155

kcal

Equipment: 1. Large heavy pot or Dutch oven — for the braising and simmering
2. Chef’s knife or mandoline — to core and thinly slice the cabbage and onion (a food processor works too if you prefer)
3. Cutting board — sturdy, roomy space for slicing and dicing
4. Wooden spoon or sturdy silicone spatula — for stirring and mashing a few ribbons against the pot
5. Measuring cups and spoons — for the vinegars, cider, sugar and spices
6. Paring knife or apple corer — to core and dice the Granny Smith apple cleanly
7. Small piece of cheesecloth or a tea infuser — to bundle the whole spices so no bits end up in the finished dish
8. Colander or salad spinner — to rinse and drain the cabbage if needed, or to let it sit after slicing

Ingredients

1 medium head red cabbage (about 2 to 2 1/2 lb)
2 tablespoons unsalted butter or olive oil
1 large yellow onion
1 large tart apple (Granny Smith)
1/3 cup apple cider vinegar
1/2 cup apple cider or unsweetened apple juice
1/4 cup dry red wine (optional)
3 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 cinnamon stick
4 whole cloves
1/4 cup water or low sodium chicken or vegetable stock

Directions

Core and thinly slice the red cabbage into ribbons, about 1/8 to 1/4 inch thick; peel and thinly slice the yellow onion; core and dice the Granny Smith apple. A mandoline or sharp knife makes this way faster, or pulse the cabbage in a food processor if you like.
Heat 2 tablespoons unsalted butter or olive oil in a large heavy pot or Dutch oven over medium heat. Add the sliced onion and cook until soft and translucent, about 6 to 8 minutes, stirring so it doesn't brown too much.
Add the diced apple and cook 2 to 3 minutes until it starts to soften and smell sweet.
Stir in all the shredded cabbage, toss to combine and let it wilt a bit, about 4 to 5 minutes. If the pot gets dry, splash a tablespoon of the apple cider to deglaze.
Pour in 1/3 cup apple cider vinegar, 1/2 cup apple cider or unsweetened apple juice, and the optional 1/4 cup dry red wine if using. Add 3 tablespoons packed dark brown sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 cup water or low sodium chicken or vegetable stock.
Add the whole spices: 2 bay leaves, 1 cinnamon stick and the 4 whole cloves. If you want no little spice bits in the finished dish, tie them in a small piece of cheesecloth or use a tea infuser.
Bring everything to a simmer over medium-high heat, then reduce to low, cover and cook gently for about 45 to 60 minutes, stirring every 10 to 15 minutes so nothing sticks. Cook until the cabbage is tender and the flavors are melded.
Uncover for the last 10 to 15 minutes to let excess liquid evaporate and the braise thicken to your liking; mash a few cabbage ribbons against the side of the pot with your spoon for a creamier texture if you want.
Remove and discard the bay leaves, cinnamon stick and cloves (or remove the spice bundle), taste and adjust salt, pepper or brown sugar if needed. Serve warm. This keeps and actually tastes better the next day, so it’s great made ahead and gently reheated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.