Sweet and Sour Braised Red Cabbage

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Red cabbage starts out crisp, slightly peppery, and very committed to taking up the entire cutting board. Give it butter, onion, apple, red wine vinegar, brown sugar, broth, cloves, and a bay leaf, though, and it slowly turns into something glossy, tender, sweet, tart, and much more cooperative.

The vinegar and sugar are not competing flavors here; they are the balance. Apple reinforces the sweetness while still bringing acidity, and the long braise softens the cabbage without turning it into anonymous mush. Keep the heat gentle and let the liquid reduce as the cabbage cooks. It is especially good next to pork, sausages, roast chicken, or anything rich enough to benefit from a sharp-sweet side dish. Also, it is one of the few vegetables that somehow looks more dramatic after an hour in a pot, which feels like showing off.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 medium head red cabbage, cored and thinly sliced
2 tablespoons butter
1 medium onion, sliced
1 large apple, peeled and diced
1/3 cup red wine vinegar
2 tablespoons brown sugar
1/2 cup chicken broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 whole cloves or 1/4 teaspoon ground cloves
1 bay leaf

Instructions

1Melt butter in a large Dutch oven over medium heat. Cook onion 4 minutes until softened.
2Add cabbage and apple. Toss to coat in butter.
3Add red wine vinegar, brown sugar, broth, salt, pepper, cloves, and bay leaf.
4Cover and cook on low heat 45 minutes to 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has reduced into a glazy sauce.
5Remove bay leaf and cloves. Taste and adjust with more vinegar or sugar.

Nutrition Information

Estimated per serving: 1 of 4 servings.

130Calories

1 gProtein

19 gCarbohydrates

6 gTotal Fat

4 gSaturated Fat

3 gFiber

14 gTotal Sugars

700 mgSodium

15 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Low and slow is essential — rushed cabbage is tough and bitter. Gentle braising turns it silky.
The apple breaks down and sweetens the cabbage naturally as it cooks.
Adjust the sweet-sour balance at the end. Every batch is slightly different depending on the cabbage and apple.

Substitutions

red wine vinegar → apple cider vinegar Slightly sweeter and milder.

brown sugar → honey or maple syrup Both add different sweetness profiles.

apple → pear Pear is softer and more subtle.

Storage Instructions

Refrigerate for up to 5 days. The flavor improves overnight.

Make Ahead

This is better the next day. Make a full batch and reheat all week.

Freezing

Yes. Cool the braised cabbage completely and freeze it airtight. It will be a little softer after thawing, but that is less noticeable in a dish that is already cooked until tender.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Braised red cabbage is well suited to make-ahead cooking. Cook the cabbage, apple, onion, vinegar, brown sugar, and spices until tender, cool it, and reheat gently when needed.

How do I store the leftovers?

Refrigerate for up to 5 days. The flavor improves overnight.

Can I freeze it?

Yes. Cool the braised cabbage completely and freeze it airtight. It will be a little softer after thawing, but that is less noticeable in a dish that is already cooked until tender.