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+ servings
braised cabbage in a big pot on a wooden table
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4.91 from 10 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 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 55kcal
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.

Nutrition

Calories: 55kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 611mg | Potassium: 279mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 61mg | Calcium: 51mg | Iron: 1mg