Amish Sweet-and-Sour Red Cabbage With Apples

Imperial October 12, 2026October 12, 2026

Quick Recipe Version (TL;DR)

Yield: 8 side-dish servings
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 85 minutes

Quick Ingredients

2 lb (907 g) red cabbage, weighed after trimming and coring, finely sliced
2 tart apples, peeled, cored, and thinly sliced, yielding 300 g prepared fruit
1 medium yellow onion (150 g), thinly sliced
3 tablespoons (42 g) unsalted butter
1/3 cup (80 ml) apple cider vinegar
1/4 cup (55 g) packed light brown sugar
1/2 cup (120 ml) water
1 teaspoon (6 g) fine table salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves

Do This

1. Slice the cabbage into 1/8-inch ribbons, the onion into thin half-moons, and the peeled apples into 1/4-inch slices.
2. Melt the butter in a large covered pot over medium heat for 1 minute. Add the onion and cook for 7 minutes.
3. Add the cabbage in batches and cook, tossing, for 5 minutes.
4. Stir in the apples, vinegar, sugar, water, salt, pepper, and cloves. Bring to a gentle simmer over medium heat, about 2 minutes.
5. Cover and braise over low heat for 45 minutes, stirring every 15 minutes.
6. Uncover and cook over medium-low heat for 5 minutes, until tender and glossy. Serve warm.

Why You’ll Love This Recipe

This Amish-style sweet-and-sour red cabbage turns humble ingredients into a comforting, colorful side dish. Tart apples soften into the cabbage, while cider vinegar, brown sugar, butter, and a tiny pinch of clove create a mellow, beautifully balanced sauce.

Sweet, tangy, and savory: The apples and brown sugar soften the vinegar’s sharpness without making the cabbage taste like dessert.
One-pot simplicity: Once everything is in the pot, gentle heat does most of the work.
A lovely partner for hearty meals: Serve it with pork chops, sausages, roasted chicken, or buttery mashed potatoes.
Excellent for making ahead: The flavors settle and mingle overnight, making this a practical holiday or Sunday-supper side.

Grocery List

Produce: 1 medium-to-large head red cabbage, enough for 2 lb after trimming; 2 tart apples, such as Granny Smith; 1 medium yellow onion.
Dairy: Unsalted butter.
Pantry: Apple cider vinegar, light brown sugar, fine table salt, ground black pepper, and ground cloves. You will also need water.

Full Ingredients

Cabbage, Apples, and Onion

2 lb (907 g) trimmed red cabbage: Remove damaged outer leaves and the hard core, then slice into 1/8-inch-thick (3 mm) ribbons.
2 tart apples, yielding 300 g after peeling and coring: Cut into quarters, then slice each quarter crosswise into 1/4-inch-thick (6 mm) pieces. Granny Smith apples work especially well.
1 medium yellow onion (150 g): Peel, halve, and slice into thin half-moons.

Sweet-and-Sour Braising Mixture

3 tablespoons (42 g) unsalted butter
1/3 cup (80 ml) apple cider vinegar: Use vinegar labeled 5% acidity.
1/4 cup (55 g) packed light brown sugar
1/2 cup (120 ml) water
1 teaspoon (6 g) fine table salt: If using kosher salt, weigh 6 g rather than substituting teaspoon-for-teaspoon.
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves: Measure carefully; a little adds warmth, but too much can overpower the apples.

Amish Sweet-and-Sour Red Cabbage With Apples – Closeup

Step-by-Step Instructions

Step 1: Prepare the cabbage, apples, and onion

Remove any wilted outer cabbage leaves. Quarter the head, cut out the firm core, and weigh out 2 lb of trimmed cabbage. Using a sharp knife or a mandoline with its hand guard, slice the cabbage into 1/8-inch-thick ribbons. Thin, even slices cook more consistently and become pleasantly tender rather than chewy.

Peel and thinly slice the onion. Peel and core the apples, then cut them into 1/4-inch slices. Keep the apples slightly thicker than the cabbage so some pieces remain recognizable after braising.

Step 2: Soften the onion in butter

Use a 5- to 6-quart Dutch oven or another heavy pot with a snug-fitting lid. Melt the butter over medium heat for 1 minute. Add the onion and cook for 7 minutes, stirring frequently, until softened and translucent. Avoid browning it deeply; this dish is best with a gentle, mellow onion flavor.

Step 3: Wilt the cabbage

Add the cabbage in two or three batches, tossing each addition with the buttery onions before adding more. Cook over medium heat for 5 minutes total, stirring and lifting the cabbage from the bottom of the pot. It should begin to soften and lose some of its volume, making room for the remaining ingredients.

Step 4: Add the sweet-and-sour mixture

Add the sliced apples, apple cider vinegar, brown sugar, water, salt, black pepper, and ground cloves. Stir thoroughly, scraping up any sugar that settles on the bottom. Bring the liquid to a gentle simmer over medium heat, about 2 minutes.

The liquid will not cover the cabbage. That is intentional: the covered pot traps steam, and the cabbage and apples release additional moisture as they cook.

Step 5: Braise gently until tender

Cover the pot and reduce the heat to low. Braise for 45 minutes, stirring at the 15-minute and 30-minute marks. Each time, bring the cabbage from the bottom to the top so it cooks evenly. You want a quiet simmer, not a vigorous boil.

At 45 minutes, taste a ribbon of cabbage. It should be tender with a little structure, while the apples should be soft and partly blended into the juices. If the cabbage is still too firm, cover and cook for an additional 5–10 minutes. If the pot looks dry before the cabbage is tender, add 2 tablespoons (30 ml) water.

Step 6: Reduce to a glossy finish and serve

Remove the lid and cook over medium-low heat for 5 minutes, stirring occasionally. Let excess liquid evaporate until the cabbage is moist and glossy, with a small amount of flavorful juice remaining rather than a watery puddle. Do not cook it completely dry.

Taste before serving. For a sharper finish, stir in 1 teaspoon apple cider vinegar; for a sweeter finish, add 1 teaspoon brown sugar. These adjustments are optional and are not included in the nutrition estimate. Spoon the cabbage into a warm serving bowl and arrange a few visible cooked apple slices on top. Serve alongside pork chops, sausages, or roasted chicken.

Pro Tips

Use a nonreactive pot: Enameled cast iron or stainless steel is ideal. Avoid uncoated aluminum or unseasoned cast iron, which can react with the acidic braising liquid.
Keep the slices consistent: Thick cabbage pieces take longer to soften. Aim for 1/8-inch ribbons throughout.
Choose tart apples: Granny Smith provides a bright contrast to the brown sugar. Sweeter apples make a noticeably sweeter finished dish.
Keep the clove subtle: The finished cabbage should have a gentle warm-spice note, not a strong clove flavor.
Let the lid do its job: Keep the pot covered between stirrings. Too much uncovered cooking can evaporate the liquid before the cabbage becomes tender.

Variations

Dairy-free: Replace the butter with 3 tablespoons (42 g) plant-based butter. If it is salted, reduce the added table salt to 3/4 teaspoon.
With caraway: Add 1/2 teaspoon caraway seeds with the braising mixture for an earthy flavor that pairs particularly well with sausages.
Less sweet: Reduce the brown sugar to 3 tablespoons (41 g). Keep the vinegar and apples unchanged for a more pronounced tang.

Storage & Make-Ahead

Refrigerate: Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Cover and keep refrigerated at 40°F (4°C) or below for up to 4 days.

Make ahead: Cook the cabbage 1 day before serving for especially well-rounded flavor. You can also slice the cabbage and onion up to 24 hours ahead and refrigerate them separately in airtight containers. Prepare the apples just before cooking to prevent browning.

Reheat: Place the cabbage in a saucepan with 1 tablespoon water per cup of cabbage. Cover and warm over medium-low heat for approximately 8–12 minutes, stirring occasionally, until it reaches 165°F (74°C). Uncover briefly if needed to restore the glossy finish.

Freeze: Freeze cooled cabbage in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The cabbage and apples will be softer after freezing but still make a tasty side dish.

Nutrition (per serving)

Estimated for one-eighth of the base recipe; optional adjustments and variations are not included.