German Braised Red Cabbage

Be the first to rate

(No Ratings Yet)

Loading...

A classic German side dish, this braised red cabbage balances sweet and sour flavors with savory bacon, tender apple, and warm spices. Slow-cooked until silky and glossy, it pairs beautifully with roasted pork, duck, or hearty sausages for an authentic Oktoberfest or holiday plate.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 10 gFat
• 3 gSaturated Fat
• 24 gCarbs
• 6 gFiber
• 14 gSugar
• 6 gProtein
• 520 mgSodium
• 610 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 85 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the cabbage base

• 1 large head red cabbage (about 2 lbs / 900 g), cored and finely shredded
• 1 medium yellow onion, finely diced
• 1 tart apple such as Granny Smith, peeled, cored, and diced
• 4 oz (115 g) thick-cut bacon, diced (substitute 2 tbsp butter for vegetarian)
• 2 tbsp neutral oil such as sunflower or canola

For the braising liquid

• 1 cup (240 ml) dry red wine, such as Pinot Noir (or beef broth)
• 1/3 cup (80 ml) apple cider vinegar
• 3 tbsp light brown sugar or honey
• 1 bay leaf
• 4 whole cloves
• 1 tsp juniper berries, lightly crushed (optional but recommended)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Directions

1. Heat the oil in a large Dutch oven or heavy lidded pot over medium heat. Add the diced bacon and cook until crisp and the fat has rendered, about 4 to 5 minutes. (If skipping bacon, simply melt 2 tablespoons of butter in the oil instead.)
2. Add the diced onion to the pot and cook, stirring often, until softened and lightly golden at the edges, about 5 minutes. Stir in the diced apple and cook 2 more minutes until it begins to soften and release its juices.
3. Add the shredded red cabbage in 3 to 4 batches, tossing each batch with tongs until it wilts down before adding more. Once all the cabbage is in the pot, stir so every shred is coated in the bacon fat.
4. Pour in the red wine and apple cider vinegar, scraping up any brown bits on the bottom of the pot. Add the brown sugar, bay leaf, cloves, juniper berries, salt, and pepper, and stir to combine evenly.
5. Bring the mixture to a gentle boil, then reduce the heat to the lowest setting. Cover and simmer for 45 minutes to 1 hour, stirring every 15 minutes, until the cabbage is meltingly tender and the liquid has reduced to a glossy, lightly syrupy glaze.
6. Remove the lid for the last 10 minutes if the cabbage still looks watery, and let it thicken. Fish out and discard the bay leaf and cloves. Taste and adjust seasoning with more salt, a pinch of sugar, or an extra splash of vinegar to balance the sweet-sour profile.
7. Serve warm as a side to roasted pork, duck, bratwurst, or potato dumplings. Refrigerate leftovers in an airtight container for up to 5 days; the flavor actually deepens overnight.

Cook’s Notes

• For the best flavor, make this a day ahead and reheat gently; the sweet-sour notes round out beautifully overnight in the fridge.
• Skip the wine and use 1 cup beef or chicken broth plus 2 tablespoons pomegranate juice for a non-alcoholic version that still tastes complex.
• A food processor with a slicing disk makes shredding the cabbage quick and very fine, which helps it cook down faster.
• Traditional Bavarian versions use a spoonful of schmalz (rendered goose or duck fat) in place of bacon for a richer, holiday-style dish.
• If the finished cabbage is softer than you like, simmer uncovered a bit longer next time; if you prefer it more toothsome, cut braising to 35 minutes.

You might also like

Asian

Swabian Stuffed Pasta Pockets with Meat and Spinach

Asian

Berlin Street Currywurst with Curry Ketchup Sauce

Asian

German Warm Potato Salad with Bacon and Vinegar

Asian

Bratwurst with Sauerkraut