Braised Red Cabbage With Apples Recipe (2024)

The braised cabbage tastes even better the next day & the day after that. I decided to use 3 apples the second time I made this dish. One of my favorite go to Fall comfort foods!

Adjusted by making in the instant pot. Sautéed as directed, then cooked on low pressure for 15 minutes, 10 minutes slow pressure release. Was wonderful and quick.

Made this several times, super easy & the flavor is even better the next day. Don't be shy about adding water to make sure things don't burn/dry out. I like my braised red cabbage suuupppeerrr soft so I cook it covered for a while, going until I am satisfied with the texture. A little bit of brown sugar and pomegranate molasses absolutely ups the sweet/sour flavors.

Enjoyed it very much, cut the recipe in half since there are only two of us, popped a couple of sausages on top, great combo. I also had some reduced cider, added that , nice bit of semi-sweetness to the whole mixture.

similar but different - and still easy, healthy and delicious:Slice cabbage, apples and onionsIn big pot on top of stove:Layer like a lasagna:1 layer of the sliced cabbage, 1 layer of the sliced apples, 1 layer of onionsIn between each layer season with cinnamon, nutmeg, cardamon, pepper, salt Layer to the top of the pot.Pour over a couple of cups of good red wine and cook until soft.Nothing else.

I make this as a side dish to have with pierogies and add dollops of plain Greek yogurt on top. So perfect.

This tasted great and worked just as well with green cabbage.

I can agree with everyone here that this is such a nice way to cook red cabbage, and no added sugar! I have made it twice, once following the cook time listed and then once when I was pressed for time and only had it on the stove for 30 mins. I have to say, I loved the toothiness (just a little) the cabbage still has with a shorter cook time. I think, for me, the cabbage breaks down too much if cooked longer.

Chopped onion and apple, cabbage sliced added after slightly cooking those splashed in a bit of the vinegar for sweet-sour -- then the cabbage, flavored with additional vinegar,bay leaf, cloves (ground), honey, extra water.. all cooked off as if to carmelize further). Would serve with either potato dumplings as in sauerbraten with, or Czech stale bread dumplings - knedlicky (King Aruthur flour for taste), schnitzel or sauerbraten if desired, applesauce/sauteed apples cucumber salad..YUM.

Made this last night to serve with some bacon wrapped pork chops. We halved the recipe because it was just three of us and we all loved it. I followed the recipe as is with no changes other than a longer cooking time (just kept it on a back burner on warm/very low after the initial hour on low). We would make this again. Thank you.

Absolutely delicious! I’m making it for the second time, and we can’t wait to eat it again! I wonder if some golden raisins would add to the dish? Haven’t tried it, but welcome what others think.

I use 3 or 4 apples and a purple onion; substitute coconut oil for canola oil; add a chunk of french butter along with the apples; add cinammon and a small amount of honey along with the allspice.Really delicious recipe.

Shortcuts: Used three 8-ounce bags of shredded red cabbage and skipped peeling the apples. Excellent! Not cloyingly sweet, like some recipes.

Add raisins during cooking!

Add half a bottle of red wine while the cabbage is cooking!

This recipe is rather similar to one for cabbage, created by my wife's maternal grandmother, herself a 1930s immigrant from Central Europe. As it turns out, she was a notoriously horrible cook--she burned (or grossly undercooked) nearly everything. BUT, one of the few happy surprises from her kitchen was an amazing rendition of sweet and sour red cabbage--as you might expect, the 'secret' ingredient was to burn the bejeebers out of it--not once, but TWICE.

I've made a version of this for years - caraway seeds instead of allspice, and ACV instead of balsamic. I'll try with balsamic.

Made as is but added some cubed beets. Amazing.

More spice. Like double.

Okay. I finally made this and it was a bit bland to me. I enhanced it with butter, brown sugar and a bit of cinnamon. Much improved! Next time I'll definitely replace the canola oil with butter and use red onion instead of yellow.

loved this - of course I didn't have enough balsamic. used some other vinegars and also threw in some caraway seeds. Made to go with corned venison!

I used butter in place of canola oil, and three apples instead of two. My balsamic was a bit too sweet to get the touch of vinegar sharpness I wanted, so I added two Tbsp of white wine vinegar. Nice side with pork tenderloin and potatoes au gratin.

The salt thing is too vague. It's helpful to know exactly how much salt is needed.

Not as spicy and sweet-sour as my German grandmother made it, but I prefer this milder flavored recipe!

I thought it was a little bland, so I added a dash of red pepper, cumin and five spice powder-- just a little, but perked it up.

Made it for Christmas. It was really better the next day. I also put a stick of cinnamon. Very delicious and tender.

Tried Quinces instead of apples, the second time I made this. Cooks slightly longer (and is hard to prepare/chop). But the the taste was great! Interesting flavour, intensely quincy smell.

I thought this was too sweet. A couple of tablespoons of lemon juice really helped.

I added some diced celeriac when i added the diced apples, added some dry mustard and allspice and nutmeg( small amounts) and used both balsamic and cider vinegar since i didn't have enough of the balsamic. I love this dish and how well it adapts to what you have on hand. Looking forward to leftovers....if there are any!