If you need a make-ahead side dish that only gets better over time, or want a more flavorful way to enjoy red cabbage, try this slow-braised red cabbage. This German-style red cabbage side dish is sweet, tangy, and braised for 2 hours with warm spices until meltingly tender.
If you are not sure what else to make with red cabbage, besides the coleslaw, this recipe is a perfect way to transform it into a warm, flavorful side dish. It's a perfect sidekick to any roast, pork brats, chicken schnitzels, pork chops for a classic German or European-style meal.
Cabbage is one of the most beloved vegetables in Europe, from classic cabbage rolls to cabbage soups. I even have a popular Ukrainian braised cabbage recipe, which is a favorite among my readers. So I have decided to share another family favorite recipe with cabbage.
What goes in (with ingredient swaps)
You can find the ingredients quantities in the recipe card at the end of this post.
For this recipe, you will need a head of red cabbage, an onion (you can swap it for milder shallots), and any type of sweet-tart apple (I used Cosmic Crisp), butter (or any oil). You will also need apple cider vinegar (or regular vinegar, wine vinegar, or lemon juice), sugar, water, cornstarch (optional, but I love it for a glossy finish and tender texture), salt, and black pepper.
Additionally, you’ll need a couple of ground and whole spices, such as cardamom, nutmeg, whole cloves, whole peppercorns, and bay leaves. For the spices, at a minimum, I recommend adding ground black pepper, cloves, nutmeg, and bay leaves — the rest are personal favorites from my family.
How to make red braised cabbage
Step 1 - Slice and shred the vegetables. Slice the onion into half or quarter circles, not too thin. Peel, core the apple, then slice it thinly.
Rinse the cabbage under cold water. Peel the outer cabbage leaves and discard them. Cut the cabbage head into 4 wedges. Using a knife, shred each quarter into thin slices (image 1).
Step 2 - Saute apple and onion. In a large skillet, melt the butter over medium heat. Add sliced onion and apple, and cook over medium heat for about 3 minutes, until softened (image 2).
Step 3 - Add cabbage and other ingredients. Add shredded red cabbage, water, vinegar, salt, and both ground and whole spices. In a separate cup, mix the water and cornstarch, then pour into the skillet. Stir everything well (image 3).
Step 4- Braised the cabbage for 2 hours. Cover the skillet with the lid and let it slow-braise over low heat for 1.5-2 hours. The longer you braise it, the more tender and flavorful the cabbage will become (image 4).
How I make it perfect
- Sweet-tart Apples, like Cosmic Crisp, Gala, Granny Smith, and Honeycrisp, work perfectly in this recipe.
- Do not skip the warm spices, such as cloves, nutmeg, cardamom, allspice (or even a little cinnamon). They make this dish unique and flavorful.
- When using whole spices, you can add them in a spice bag for easy removal, or simply pick them out after cooking, they’re easy to spot in the cabbage.
- An optional cornstarch slurry gives a glossy look to the cabbage and makes the dish a bit saucier. You can skip it, but I love this small additional step; it surely makes a difference.
How to store and reheat the dish
This dish gets only better the next day. Since slow-braising takes a longer time, I like to prep it a day beforehand and store it in the fridge in an airtight container. It can be stored in the fridge for up to 3-4 days.
It is best to reheat it in a skillet with a little bit of water over low heat.
You can also freeze braised cabbage for up to 3 months, and have it on hand whenever you need a quick and warm vegetable side dish for your family dinner.
📖 Recipe
Slow Braised Red Cabbage (German Style With Apples And Vinegar)
Equipment
- 1 cutting board
- 1 large skillet with lid
Ingredients
- 1 small red cabbage
- 1 sweet-tart apple
- ½ yellow onion
- 2 tablespoon unsalted butter
- ¾ cups water, divided (¼ cup for braising, ½ cup for cornstarch slurry) or more as needed for braising
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- ½ teaspoons salt
- 2-3 whole cloves
- 5 whole peppercorns
- 2 bay leaves
- ¼ teaspoons black pepper
- ⅛ teaspoons cardamom
- ⅛ teaspoons nutmeg
- 2 teaspoons cornstarch optional
Instructions
- Remove the cabbage outer leaves, cut it into quarters and slice out the core. Thinly shred each quarter with a knife or mandoline. Peel, core and slice the apple. Slice the onion into half or quarter circles.
- In a large skillet, melt 2 tablespoon unsalted butter. Add sliced apple and onion, saute for about 3-4 minuses, until softened.
- Add shredded cabbage, ¼ cup water, 3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, 2-3 whole cloves, 5 whole peppercorns , 2 bay leaves, ½ teaspoons salt, ¼ teaspoons black pepper, ⅛ teaspoons cardamom , and ⅛ teaspoons nutmeg. Stir it well. In a separate cup, mix 2 teaspoons cornstarch and ½ cups of remaining water to make a slurry. Pour it into the skillet and stir it again. Bring it to a boil.
- Cover tightly with the lid and braise on low heat for about 1.5 to 2 hours, stirring every 15 minutes and adding more water if needed. It is ready in about 1.5 hours, but if you like it extra tender, let it go for the full 2 hours.
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