Braised Red Cabbage

Hi! Today I thought I’d share how to make braised red cabbage. I have German heritage and am quite fond of certain German foods (specifically red cabbage and pretzels).

I like to serve this with beyond sausages, mustard, and pretzels.

Braised cabbage is much easier to make than it seems and it really only requires a few ingredients! The big component is having time to let it braise.

Braised Red Cabbage


Teaspoon canola or olive oil

1/2 head red cabbage, cored and thinly sliced (about 2-3 cups cabbage)

1/2 red onion, thinly sliced

1 apple, roughly peeled and sliced

1/8 cup balsamic vinegar (you can increase if you want a richer flavor)

Pinch cloves

Pinch cinnamon

Pinch salt

Pepper to taste


Prepare the cabbage and rinse with cold water.

Heat oil in large lidded pan on medium heat. Add onion and cook a few minutes, until beginning to soften. Add a splash of the balsamic and the apple slices. Stir and cook for 4-5 minutes.

Add cabbage to the pan, mix well to coat cabbage. Add cloves, cinnamon, salt, and remaining balsamic. Stir well and reduce to low heat.

Cook, covered, on low heat for about an hour. Stir occasionally, about every 10-15 minutes. Add pepper and salt to taste before serving.

This keeps well in the fridge for several days, as long as it is covered properly. I prefer storing this in glass containers.

Hopefully you enjoy! It is really surprisingly easy and to serve more it can be easily doubled, tripled, or even quadrupled.

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