I’ll be honest – I didn’t grow up eating much cabbage. It always felt a little intimidating, a little too old-school, and not exactly something I was excited to put on my plate. But somewhere along the way (probably while cooking for people I love), I learned that cabbage just needs the right treatment to truly shine.
This braised red cabbage is proof. Slow-cooked with bacon, onions, apple, vinegar, and warm spices, it transforms into something sweet, tangy, silky, and deeply comforting. One bite in, and people are sold – even the ones who swear they “don’t like cabbage.”
It’s an incredibly versatile side dish that pairs beautifully with so many proteins, especially richer ones like prime rib, roast beef, pork, or even sausages. Cozy, flavorful, and surprisingly crave-worthy, this is the cabbage dish that wins converts every single time.
Braised Red Cabbage with Bacon & Apple
Ingredients
Method
- In a large Dutch oven with a lid, cook the bacon over medium heat until crisp, about 4 minutes.
- Add the sliced onions, cinnamon stick, bay leaves, and 1 teaspoon of the kosher salt. Cover and cook, stirring occasionally, until the onions are soft and tender, about 8 minutes.
- Increase the heat to medium-high. Add the sliced red cabbage and cook, stirring, until wilted, about 8 minutes.
- Stir in the apple, chicken broth, red wine vinegar, sugar, black pepper, and remaining salt to taste.
- Cover and cook, stirring occasionally, until the cabbage is very tender, about 1 hour.
- Uncover the pot, bring the mixture to a gentle boil, and cook until the liquid reduces to a sauce-like consistency, about 5 minutes.
- Remove and discard the bay leaves and cinnamon stick.
- Remove the pot from heat, cover, and let the cabbage rest for 20 minutes before serving to allow the flavors to fully develop.
Notes
Why You’ll Love This Braised Red Cabbage
- It converts cabbage skeptics - slow braising turns red cabbage tender, silky, and full of flavor
- Sweet and tangy balance from apple and red wine vinegar cuts through rich meats beautifully
- Perfect for holidays or Sunday dinners, especially alongside prime rib, roast beef, pork, or sausages
- Mostly hands-off cooking - the Dutch oven does all the work
- Even better after resting, making it a great make-ahead side dish
If you’re on the fence about cabbage, I really hope you’ll give this one a try. This braised red cabbage has a way of surprising people – it’s cozy, flavorful, and somehow manages to steal the spotlight from the main dish. It’s one of those sides that quietly earns a permanent spot on the table, especially during the colder months when comfort food just makes sense. Serve it with your favorite protein, spoon a little extra of that tangy sauce over everything, and enjoy the moment when someone inevitably says, “Wait … this is cabbage?” 💜
