Braised Red Cabbage with Apples and Onions

Why You’ll Love This Recipe

• Bright, balanced sweet-tart flavor that plays beautifully with rich holiday mains.
• Gently spiced with warm notes of cinnamon, allspice, and cloves.
• Make-ahead friendly; tastes even better the next day.
• Budget-friendly and naturally gluten-free with easy vegan swaps.

Grocery List

• Produce: 1 red cabbage, 1 large yellow onion, 2 tart apples, 1 orange (optional for zest), fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Extra-virgin olive oil, apple cider (or apple juice), apple cider vinegar, red wine vinegar (or balsamic), light brown sugar, caraway seeds, ground allspice, ground cloves, cinnamon stick, bay leaf, kosher salt, black pepper

Full Ingredients

For the Braise

• 1 medium head red cabbage (about 2 lb/900 g), outer leaves removed, cored, thinly sliced (about 1/4-inch/6 mm)
• 1 large yellow onion (10 oz/280 g), thinly sliced
• 2 tart apples (about 14 oz/400 g total), cored and thinly sliced (peeling optional)
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 3/4 cup (180 ml) unsweetened apple cider (or apple juice)
• 3 tbsp apple cider vinegar
• 1 tbsp red wine vinegar (or balsamic vinegar)
• 2 tbsp light brown sugar, packed
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp caraway seeds (optional but classic)
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1 cinnamon stick (about 3 inches/7.5 cm)
• 1 bay leaf

To Finish & Garnish

• 1 tbsp unsalted butter (or 1 tsp olive oil for vegan)
• 1–2 tsp additional apple cider vinegar, to taste
• 2 tbsp chopped fresh parsley (optional)
• 1 tsp finely grated orange zest (optional, lovely for holidays)

Step-by-Step Instructions

Step 1: Prep the vegetables and aromatics

Remove any tough outer leaves from the cabbage, then cut into quarters, remove the core, and slice into 1/4-inch (6 mm) ribbons. Halve the onion and slice thinly into half-moons. Core the apples and slice thinly (peeling is optional; the peel helps the apples hold their shape). Measure out spices so they are ready to go.

Step 2: Sweat the onion

In a heavy 5–6 quart Dutch oven, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add the onion and the caraway seeds (if using) with a pinch of salt. Cook, stirring occasionally, until the onion is translucent and just starting to turn golden at the edges, about 6 minutes.

Step 3: Bloom spices, then deglaze

Add the sliced apples, allspice, cloves, cinnamon stick, and bay leaf. Cook for 2 minutes to bloom the spices. Sprinkle in the brown sugar and stir to coat. Pour in 3 tbsp apple cider vinegar and 1 tbsp red wine vinegar; let it bubble for 1 minute, scraping up any browned bits on the bottom of the pot.

Step 4: Add cabbage and liquid

Add the sliced cabbage, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss well to coat in the aromatics. Pour in 3/4 cup apple cider. Bring the mixture to a lively simmer over medium heat, about 3 minutes.

Step 5: Braise gently

Cover the pot, reduce the heat to low, and braise until the cabbage is tender with a slight bite, about 30 minutes, stirring once or twice to prevent sticking. If you prefer, you can transfer the covered pot to a 325°F (163°C) oven for 45 minutes instead of stovetop braising.

Step 6: Reduce and finish

Uncover and raise the heat to medium. Cook, stirring occasionally, until the juices reduce to a glossy, spoon-coating glaze and the cabbage is silky-tender, about 8 minutes. Remove the cinnamon stick and bay leaf. Off the heat, stir in 1 tbsp butter, plus 1–2 tsp more cider vinegar to brighten. Taste and adjust salt and pepper. Garnish with parsley and a little orange zest, if using, and serve warm.

Pro Tips

• Slice the cabbage evenly (about 1/4-inch thick) so it cooks uniformly and stays pleasantly tender.
• Add some vinegar early for color and all of it at the end to fine-tune brightness without harshness.
• If the pot looks dry during the braise, add 2–3 tbsp water or cider; if too saucy at the end, cook a minute longer uncovered.
• A heavy Dutch oven prevents scorching and maintains gentle, even heat.
• This dish improves after a rest; let it sit 10 minutes before serving, or make it a day ahead for deeper flavor.

Variations

• Red Wine & Juniper: Replace 1/2 cup of the cider with dry red wine and add 4 lightly crushed juniper berries. Keep the rest the same.
• Smoky Bacon: Cook 4 slices thick-cut bacon until crisp; remove and crumble. Use 1 tbsp bacon drippings plus 1 tbsp butter to sweat the onion, then stir bacon back in at the end. Reduce added salt slightly.
• Cranberry-Orange: Stir in 1 cup fresh cranberries during the last 10 minutes of braising and finish with 2 tsp orange zest. Swap brown sugar for 2 tbsp maple syrup.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop over low heat with a splash of water or cider until hot. The flavors deepen overnight, making this an excellent make-ahead side for holidays. If reheating, brighten with an extra 1–2 tsp vinegar just before serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 190 calories; 7 g fat; 30 g carbohydrates; 6 g fiber; 2 g protein; 330 mg sodium. Values will vary with ingredient brands and optional additions.