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braised red cabbage

Braised Red Cabbage with Bacon & Apple

This braised red cabbage is slow-cooked with bacon, onions, apple, red wine vinegar, and warm spices until tender, sweet, and tangy. It’s a cozy, flavorful side dish that pairs beautifully with rich meats like prime rib or roast beef.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon thinly sliced
  • 2 medium yellow onions thinly sliced
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tsp salt divided
  • 1 large head of red cabbage cored and thinly sliced
  • 1 Granny Smith apple cored and cut into bite-size pieces
  • 3 cups chicken broth
  • .5 cup red wine vinegar
  • 2 tbsp sugar
  • .5 tsp ground black pepper

Method
 

  1. In a large Dutch oven with a lid, cook the bacon over medium heat until crisp, about 4 minutes.
  2. 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.
  3. Increase the heat to medium-high. Add the sliced red cabbage and cook, stirring, until wilted, about 8 minutes.
  4. Stir in the apple, chicken broth, red wine vinegar, sugar, black pepper, and remaining salt to taste.
  5. Cover and cook, stirring occasionally, until the cabbage is very tender, about 1 hour.
  6. Uncover the pot, bring the mixture to a gentle boil, and cook until the liquid reduces to a sauce-like consistency, about 5 minutes.
  7. Remove and discard the bay leaves and cinnamon stick.
  8. 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