Braised Red Cabbage (Whole30, keto)

Braised Red Cabbage is a simple, healthy and affordable way to feed a lot of people!

Just one head of cabbage, one red onion, apple cider vinegar and some seasonings are all you need for an easy side dish.

This healthy red cabbage recipe is mild with a hint of sweetness and bit of tang from the vinegar. So it’s perfect for kids and adults alike.

Plus I include some easy variations if you want to dress it up.

And it happens to be gluten-free, Paleo, vegan and Whole30 compliant. And due to its low net carb count, it’s also keto!

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Braised Red Cabbage

If you need to feed a lot of people, cabbage is one of the best ingredients you can use.

Just one head of cabbage can feed a lot of people.

And when you cook it down with onions and a bit of apple cider vinegar, it turns into a tangy, subtly sweet side dish that’s perfect with pork, chicken, beef or seafood.

Plus it’s great at room temperature or cold, so it’s great to make in advance and bring to picnics, potlucks, etc.

What you need for Braised Red Cabbage

Ingredients:

• one head of red cabbage
• 1 red onion
• 1 tablespoon cooking fat, such as avocado oil, olive oil or bacon fat
• 2 teaspoons fine sea salt
• 3 tablespoons apple cider vinegar
• freshly ground black pepper, to taste

Equipment:

• a cutting board
• a long (8-10″) chef’s knife
• a large (5-6 quart) Dutch oven
• measuring spoons
• a measuring glass
• a wooden spoon or spatula (for stirring, not flipping)

How to select a cabbage

Like any cabbage, your red cabbage should have tight leaves and be heavy for its size.

Some raggedy or discolored outer leaves are fine, just discard them before you start cutting it up.

How to prepare red cabbage

You’ll have a lot of cut-up cabbage so use a large cutting board and/or have a large bowl nearby to move the chopped cabbage to as you work your way through it.

Follow the photos below: Once you’ve discarded any loose or raggedy outer leaves, trim off the root if it’s extending from the cabbage body.

Cut the cabbage in half from the top through the root.

Cut out the core/root from each half.

Place the halves cut side down and cut each in half lengthwise again.

Then cut crosswise into thin strips.

How to make this braised red cabbage recipe

Once you’ve prepared your cabbage, the rest is pretty easy.

• Peel the onion and slice it in half. Then cut each half into thin half moon slices.
• Heat cooking fat in a large Dutch oven over medium heat.
• Add all the cabbage and onion, plus fine sea salt. The salt will help draw out the moisture which will help braise the veggies. Sauté the veggies for 10 minutes, stirring frequently.
• Add 1/2 cup water and 3 tablespoons apple cider vinegar. Some recipes will tell you to add more as cabbage and vinegar is a classic combination. This is how much I like to use so it’s not overpowering. If you’re not sure, start with this amount and you can always add more if you want. If you add too much, you can’t take it out.
• Sauté for another 5-10 minutes, stirring occasionally, depending on how soft you want your cabbage. I like mine to still have a bit of texture to it (like al dente pasta, if you will), so I usually only cook it for 5 more minutes.
• Add freshly ground black pepper and taste. Add more salt, pepper or vinegar if you like.

Variations and substitutions

While I love this healthy red cabbage as is, there’s some easy ways to add even more flavor:

• Add 1 cored and sliced Granny Smith apple with the veggies. No need to peel.
• Peel 1 orange and slice in half lengthwise. Then slice crosswise and add with the veggies.
• Add 1/3 cup dried cranberries or cherries with the veggies. Even if they’re kind of old and dry, the moisture in the dish will rehydrate them and they’ll add plump, chewy bursts of sweet/tart flavor.
• Switch out the apple cider vinegar for balsamic vinegar. This will also give it more of a sweet/tart flavor.

What to serve with braised red cabbage

Luckily, this simple braised red cabbage goes with just about any main dish:

• roasted, steamed or pan-seared meats
• beef
• chicken, like this crunchy plantain chip chicken
• pork, like these balsamic pork chops or this spiced pork tenderloin
• seafood, like this salmon with crispy skin

You can even eat it cold so it’s perfect for potlucks, picnics and parties.

Can you make braised red cabbage ahead of time?

Yep! Like I said, it’s good cold. It will keep in the fridge for up to 5 days but will soften as it sits and release some water.

You can reheat it on low heat on the stove.

Can you freeze red cabbage?

I wouldn’t recommend it. All the moisture will form ice crystals as it freezes. When it thaws it would lose a lot of flavor and texture.

Other recipes you might like:

1. Grilled Cabbage Steaks
2. Balsamic Roasted Brussels Sprouts & Green Beans
3. Whole Roasted Butternut Squash
4. Mashed Peas
5. Easy Roasted Asparagus with Lemon

Print Recipe

5 from 7 votes

Braised Red Cabbage

This simple and easy recipe creates a mild yet flavorful side dish that goes with just about anything. Plus it makes a lot so it feeds a lot of people!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side Dish

Cuisine: American

Keyword: cabbage, keto, paleo, red cabbage, whole30

Servings: 8 servings

Author: Don Baiocchi

Ingredients

• 1 red cabbage
• 1 red onion
• 1 tablespoon avocado oil or olive oil
• 2 teaspoons fine sea salt, plus more if necessary
• 3 tablespoons apple cider vinegar, plus more if necessary
• freshly ground black pepper

Instructions

• Discard any loose or raggedy outer leaves of the cabbage. Trim off the root if it's extending from the cabbage body. Cut the cabbage in half from the top through the root. Cut out the core/root from each half. Place the halves cut side down and cut each in half lengthwise again. Then cut crosswise into thin strips. (See post for step-by-step photos.)
• Peel the onion and slice in half lengthwise. Place the halves cut-side down and slice into thin half moons.
• Heat the oil in a large Dutch oven or pot over medium heat. Add the cabbage, onion and 2 tsp. salt. Saute for 10 minutes, stirring occasionally.
• Add 1/2 cup warm water and the vinegar and continue to cook, stirring occasionally, for 5-10 minutes. The longer you cook it, the softer it will get and the more moisture it will release.
• Add freshly ground black pepper, taste, and add more salt, pepper or vinegar if you like.

Notes

Variations:

• Add 1 cored and sliced Granny Smith apple with the veggies. No need to peel.
• Peel 1 orange and slice in half lengthwise. Then slice them crosswise and add with the veggies.
• Add 1/3 cup dried cranberries or cherries with the veggies. Even if they're kind of old and dry, the moisture in the dish will rehydrate them and they'll add plump, chewy bursts of sweet/tart flavor.
• Switch out the apple cider vinegar for balsamic vinegar. This will also give it more of a sweet/tart flavor.

It will keep in the fridge for up to 5 days but will soften as it sits. You can eat it cold or reheat it on low heat on the stove.

I wouldn't recommend freezing it. All the moisture will form ice crystals as it freezes. When it thaws it would lose a lot of flavor and texture.

FOR MORE RECIPES, INSPIRATION AND GENERALLY GOOD STUFF, JOIN ME ON:

Instagram,

Facebook,

TikTok

AND Pinterest!

To find my other favorite ingredients, click here.