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Red cabbage and apples recipe

Red cabbage and apples recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Looking for something new? Try this sweet and sour apple and cabbage side dish.

679 people made this

IngredientsServes: 3

  • 2 tablespoons vegetable oil
  • 550g shredded red cabbage
  • 1 onion, chopped
  • 2 tart apples - peeled, cored and sliced
  • 2 tablespoons water
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
  • 3 tablespoons sugar
  • 3 tablespoons vinegar

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Heat oil in a medium-sized saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
  2. Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

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Reviews & ratingsAverage global rating:(192)

Reviews in English (154)

Very easy and quick. Retains vivid purple colour. Tastes delicious and lots better than 2 hour recipes.-19 Nov 2011

Something else.Tried adding a bit of cinnamon, all spice and cloves, like in other recipes for red cabbage on this website.-23 Nov 2010

very tasty-23 Nov 2012


Braised Red Cabbage with Apples | Easy Recipe

This easy Braised Red Cabbage with Apples recipe is the perfect simple vegan side dish that’s healthy, delicious, and a great way to add color to many hearty meals. It’s a traditional favorite family recipe that should not be missing from the Thanksgiving or Christmas menu!

Want to try a cabbage recipe that’s as popular as coleslaw or sourkraut? If so, you will surely love this braised red cabbage recipe! It does not only taste delicious but also looks very appetizing. The apple’s sweetness adds an amazing flavor to the red cabbage which makes this a great side dish to serve for your Sunday family lunch or dinner!

What is Braised Red Cabbage?

When you think of red cabbage or cabbage in general, what recipes come to your mind? Cabbage soup? Kimchi? Chinese spring rolls? Cabbage stir-fry? If these are your go-to cabbage dishes and you want to try another recipe, you should not miss this one!

Classic braised red cabbage is made of thinly sliced or shredded red cabbage that’s simmered with sautéed onions and a couple of seasonings in red wine and fruit juice until soft and tender. For this recipe, I decided to elevate the flavor more by adding chopped apples, which creates a sweeter taste but you could also leave them out if you prefer.

Traditionally, braised red cabbage is preferably served on cold days in fall and winter, as it is a perfect accompaniment to warming comfort food dishes. You will find some serving suggestions further down in this blog post.

What is braising?

Braising is a great way to maximize the flavors of the red cabbage while maintaining its nutritional benefits. Essentially, it’s the process of simmering in a small amount of liquid in a covered pot to concentrate and enhance the liquid’s flavor and tenderizes ingredients to get that perfectly melt-in-your-mouth perfection.

How to Make Braised Red Cabbage With Apples

Ready to make the best braised red cabbage to serve your family? Here’s an easy to follow step-by-step guide which will help you to make it in no time!

As always I recommend checking out this step-by-step guide first, then you’ll find the full recipe with exact measurements in the recipe card below.

Step 1: Prep the red cabbage.

Start by thinly slice or shred the cabbage into a bowl. This step not only speeds up the cooking process but also helps the cabbage to absorb the flavors during cooking. You can slice it by using a sharp knife, however, I recommend using a grater or Mandoline as they make work a lot easier. Next, sprinkle with

Step 2: Sauté and braise.

While you wait for your cabbage to get softer, heat the vegan butter in a large heavy-bottom saucepan. Then add the diced onion and apples, sauté for about 5 minutes. After that, add the red cabbage and pour in some red wine. Let it boil down briefly.

Next, add the apple cider vinegar, apple juice, bay leaves as well as black pepper, agave syrup, and pimento to taste. Bring to a boil over high heat, then reduce the heat to a simmer and cook for about 45 minutes, stirring occasionally and adding some more liquid if necessary.

Step 3: Season to taste.

Finally, taste and adjust with salt, pepper, and agave syrup. If you want your red cabbage to thicken up, you can add a bit of cornstarch. Simply stir a teaspoon of cornstarch into about 3-4 tbsp of water. Then, stir the mixture into the red cabbage in the pot and briefly let it simmer until it thickens.

Remove the bay leaves before serving and enjoy!

Tips for Making the Best Braised Red Cabbage With Apples

Here are some tips which can be helpful to make your new favorite side dish:

  • Which apples can I use? I prefer using apples that have a sweeter taste and hold up pretty well while cooking like Boskop, Braeburn, or Elstar, but any kind of apple will do!
  • Want to make your red cabbage more tender? Continue braising it for a few more minutes just make sure to keep an eye on it to achieve your desired tenderness.
  • Can I skip the alcohol? Red wine adds more flavor to your braised red cabbage, but if you don’t like alcohol in your recipe, you can substitute it with grape or apple juice.
  • Can I make this ahead? This side dish is perfect to make ahead and tastes even better the next days after the red cabbage is soaked in its juices and flavors.

How to store braised red cabbage?

Since braised red cabbage tastes even better the next day when reheated, I recommend preparing it one day ahead. Leftovers will keep at least 2 days, covered, in the fridge.

Freezing instruction

If you want to freeze leftover braised red cabbage, simply put it into a freezer bag, making sure to get as much air out as you can, then freeze for up to 3 months. When you’re ready to serve, thaw in the microwave or overnight in the fridge. Then reheat in a saucepan or microwave.

Preserving instruction

You could also preserve this braised red cabbage for longer storage. Simply rinse preserving jars with boiling water to make sure they’re completely clean. Then use a skimmer to add the hot braised red cabbage into the jars (but do not make the jars completely full). Now pour in the cooking liquid until the red cabbage is fully covered. Finally, seal the jars tightly with a screw top and set aside upside down for 10-15 minutes. Store in your pantry for up to 2-3 years.

This easy side dish recipe is:

  • Vegan
  • Dairy-free
  • Gluten-free
  • Healthy
  • Delicious
  • Flavorful
  • Savory
  • Slightly sweet
  • Rich in nutrients
  • The perfect side dish for your favorite hearty lunch or dinner!

What to serve with red cabbage?

Since this side dish is very versatile, so you can pair it with many hearty meals. Here are some of my favorite vegan comfort food recipes:

  • Mushroom Wellington
  • Mushroom Stroganoff
  • Homemade Vegan Gnocchi
  • German Spaetzle
  • Vegan Potato Bake
  • German Potato Noodles (Schupfnudeln)
  • No-Meat Balls with Vegan Gravy and Mashed Potatoes
  • Vegan Swedish Meatballs
  • Lentil Meatloaf
  • Easy Vegan Gravy

If you try this braised cabbage with apples, please leave a comment and rating on how you liked this recipe! And if you take a photo of your flavorful side dish and share it on Instagram, please tag make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love to see your remakes! Enjoy!


How to Make German Red Cabbage (Step-by-Step)

If you want to make authentic German red cabbage, you can follow our recipe card but also check out the step-by-step photos as a visual guide.

Start by removing the outside leaves of the cabbage and give it a good rinse. Then cut the red cabbage in half and remove the hard core.

Now cut the red cabbage into thin strips. We like it better with thin strips but that’s not as important as in our German coleslaw recipe since the red cabbage actually gets cooked and softens up a bit.

Once you have cut the red cabbage into strips, place them into a bowl and set it aside.

Peel the onions and the apples and chop both into small cubes.

Heat the bacon grease in a large pot on the stove, add the apple and onion cubes and fry them on medium heat until the onions become translucent. Stir ocasionally.

Then add the cabbage, give everything a stir and fry the cabbage for a few minutes as well. Now it’s time to add the sugar, vinegar, cloves, bay leaf, water, and red wine (optional).

If you use red wine, reduce the amount of water accordingly. Give everything another stir and then let the cabbage simmer for around 40 to 50 minutes.

Stir it occasionally during that time. Depending on how crunchy or soft you want the red cabbage to be, you can adjust the time accordingly.

Before serving, remove the cloves and bay leaf. Also add salt and pepper to taste. Serve warm and enjoy!


Oktoberfest Braised Red Cabbage & Apples

This Oktoberfest-inspired quick-braised red cabbage with apples is the perfect combination of sweet and savory and adds a deliciously authentic German feel to any sausage-themed meal.

Ingredients

  • 1 clove Garlic, Smashed
  • 3 Tablespoons Unsalted Butter
  • 2 pounds Red Cabbage, Cut Into 1 1/2 Inch Slices
  • 1 whole Gala Or Fuji Apple Cut Into 1/2 Inch Cubed Pieces
  • ½ cups Unfiltered Apple Cider
  • ½ teaspoons Caraway Seeds
  • 1 teaspoon Allspice (optional)
  • 1-½ Tablespoon Apple Cider Vinegar
  • 1-½ Tablespoon White Wine Vinegar Or Rice Wine Vinegar
  • 1 teaspoon Salt, Plus More To Taste
  • ½ teaspoons Pepper, Plus More To Taste

Preparation

In a 12-inch heavy skillet over medium heat, cook garlic in butter, stirring, for 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Cook, covered, stirring occasionally, until cabbage is tender, about 15 to 18 minutes.

Add vinegars and cook, uncovered, stirring occasionally, until liquid has evaporated, about 2 to 3 minutes. Season with salt and pepper.

Note: The original recipe calls for just 1 1/2 tablespoons of apple-cider vinegar. However, I found adding the additional white wine vinegar really added an extra sweetness to the dish which contrasted nicely with the stronger apple cider vinegar.


Kielbasa and Red Cabbage Skillet with Apples

The title of this today’s recipe – Kielbasa and Red Cabbage Skillet with Apples – pretty much says it all. This is a simple, one-pan meal that is perfect for a quick weeknight dinner, and it’s a welcome change of pace from the same old thing you might be cooking for your family’s dinner!

You’ll start by sautéing some onion in a large skillet (you want to use one with a lid) – then add in chopped red cabbage, apple juice, and diced apple along with some vinegar, sugar and seasonings. All of this quickly cooks until tender. Then you’ll add in sliced kielbasa and cook that until heated through.

Just before serving, add some more sliced apples – and you’re done! This kielbasa and red cabbage skillet with apples is a simple, rustic dish with crunch and texture from the sliced apples surrounded by soft-cooked cabbage and zesty kielbasa. It’s as pretty to look at as it is delicious!


IMPORTANT

You'll need a nice big knife to cut through the cabbage, as well as some disposable gloves.

If you don't use gloves, your hands will have stained a lovely pink and purple color from cutting the red cabbage! A stain that is hard to remove. Lemon juice will help to remove it. Oh, and do wear an apron. 

Want another version for red cabbage without the apples? Then check out German Red Cabbage. There are easy instructions there how to cook cabbage as well as prepare it.

This is a really easy recipe to make vegan. In fact, it's my favorite one to use when I'm serving it to a mixed gathering, with vegans and non-vegans. Both really enjoy this.

To make a vegan red cabbage recipe:

Yep, it's that easy to convert. If you have a 'fake' vegan butter, you can use that, but it's not necessary.


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Red Cabbage Salad

The Picture Pantry / Getty Images

Assemble this tangy red cabbage slaw with an appealing sweet and sour dressing a few days ahead of serving to allow the flavors to blend. Keep it on hand in the fridge as an easy side salad you can serve with weeknight dinners. Or load it on top of fish tacos, burgers, or pulled pork sandwiches for a crunchy and cool vegetable topping.


Red Cabbage with Apples

Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.

Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.

Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.

Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.

Ingredients

Based on 6 servings per recipe.

  • 1 onion, coarsely chopped
  • 2 tablespoons olive or vegetable oil
  • 1/4 cup cider vinegar
  • 2 tablespoons brown sugar or honey pepper to taste
  • 1 green apple (cored and thinly sliced)
  • 1 small head red cabbage (coarsely shredded)

Preparation

Nutrition Facts

Based on 6 servings per recipe.

Calories112
Carbohydrates17 g
Protein2 g
Sodium29 mg
Potassium298 mg
Phosphorus37 mg

Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.

Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.

Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.

Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.

About This Recipe

Taste the colors of Fall in this German classic. All the flavors and no salt.


  • 1 head of red cabbage
  • 4 tablespoons butter
  • 1 large onion, peeled
  • 2 cloves
  • 1/2 cup red wine
  • 1 cup chicken bouillon
  • 2 tablespoons sugar
  • bay leaf
  • salt and pepper
  • 2 apples, diced

Cut the cabbage in four and then cut out the stem. Chop the cabbage finely or use a food processor to shred it.

In a large solid pot (the original French recipe says this is best done in a cast iron pot ), melt the butter. Add the cabbage and cook, stirring, for 5 minutes.

Poke the onion with the two cloves and add it to the pot along with the red wine and bouillon. Stir in the sugar and bay leaf and season with salt and pepper. Cook covered for 1 h 15 min on low heat, stirring occasionally. Add a little more wine if needed.

Add the apple to the cabbage and cook 15 minutes more. Season to taste. Aim for a good equilibrium between the sweet, salty and acidic flavors of this dish.

Makes 8 servings or more depending on the size of the cabbage.

  • For a more acidic flavor you can substitute red wine vinegar for part or all of the wine, and don't hesitate to use that opened bottle of wine that's gone a bit off. It would be perfect for this dish.
  • For a more substantial dish, fry six ounces of bacon in the butter before you add the cabbage or try adding canned cooked chestnuts to the cabbage and apples at the end of the cooking.
  • Try adding other spices and flavors: a 1/2 teaspoon of cinnamon, orange zest, or 1/3 cup raisins would all work well.
  • Feel free to try this recipe with green cabbage and white wine. It will work just as well.
  • Many people enjoy a sprinkle of cassonade , or raw sugar, on top of their braised cabbage for a slightly sweeter dish. You could serve the cabbage with a small bowl of sugar at the table.

Store in refrigerator and microwave to rewarm the next day. Since one cabbage tends to make a lot you're bound to have leftovers. This is a good deal, because you won't have to think about what vegetable to serve with your next meal!