Braised Red Cabbage with Red Onion and Apples

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 4

    • About This Recipe

    “Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I’d have to agree.”

    Ingredients

  • 2tablespoonsvegetable oil
  • 1 1/2 cupschopped red onions
  • 8cupsthinly sliced red cabbage
  • 2clovesgarlic, minced
  • 2apples, peeled & cored & chopped
  • 1cupchicken stock
  • 1/4 cupred wine vinegar
  • 2tablespoonsbrown sugar
  • 1bay leaf
  • salt and pepper

    • Directions

  • In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
  • Stir in cabbage, garlic and apples.
  • Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
  • Stir in stock, vinegar, sugar and bay leaf.
  • Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
  • Remove bay leaf and season with salt and pepper to taste.

    • Reviews

  • “Our local super had a sale on red cabbage and I decided to try this recipe last night.I can highly recommend it, and this will be added to my recipe list.Very flavorful combination including the chicken stock, wine, and brown sugar.Since I’m a garlic lover, I added a couple extra cloves of garlic.Easy, flavorful side dish.Thanks, Lennie!”

  • “Nice and simple and very healthy!Not too sweet.Next time I might try it with a tad more brown sugar and vinegar.Thanks Lennie”

  • “Pretty darn goodI used Splenda and bacon fat.Next time try a bit of soy sauce.That livens it up a bit and enhances the cabbage flavor”

  • “This is a great recipe – only change I made was adding a couple of pieces of crumbled bacon – my sister-in-law used to make it many years ago and she used bacon with a little pit of bacon grease (today that’s probably not a good idea)!Oh, and try adding balsemic vinegar in place of the red wine- gives it a better sweet/sour taste.Anyway, my husband loved it – we ate all of it in one sitting!!!!”

  • “This was really good and easy. I had it as a side dish to the Chipotle Pork Roast. It was a tasty combination. It would be good with any pork roast. I will definately keep this one.”

  • “This was simply fabulous!My husband and I are on the South Beach Diet (Phase one) and I made this for super tonight.I omitted the fruit since we are not allowed to have any yet and replaced the sugar with Splenda.Super Yummy! Definately a keeper!Can’t wait to try this with apples!”

  • “This recipe makes a lot.I used 4 cups of red cabbage and still got 4 servings.The onions were thinly sliced and the apple was washed and cored but the skin left on.The dish was cooked for about 30 minutes with some bite left in the cabbage.The dish has a touch of sweetness which went really well with Recipe #137575.I plan on making this again.”

  • “This was wonderful!!!I had never used red cabbage before, and this recipe was recommended by a friend.Thank you dear friend.First, I had a smallish head of cabbage, and so I cut down slightly on the onion.I did the rest as the recipe suggested, and I have LOTS of liquid left in the pan, but I won’t cook any longer (think it’s been on over an hour now).Excellent flavor.The only thing I will change next time is to probably get a little bigger head of cabbage. I used Fuji apples.This is going to be an absolute favorite recipe.”

  • “Pretty good. I too cooked it about 30 minutes and liked the texture. Love that this is a nice way to get a red/purple veggie in your diet. Thanks for sharing!”

  • “Very good. I only cooked the cabbage 30 min. & it was fine since I like it with a little “bite”. Used half the amount of Splenda brown sugar & the sweetness was perfect.Great with pork chops & roasted root veggies.”

  • “Delicious! Even my preschooler has asked me repeatedly to make this for her ;-))”

  • “Not normally my favorite dish (just not a big red cabbage fan), but I still enjoyed it. My other half ate it up and asked for seconds.”

  • “I halved this recipe with good success and found that it had the perfect balance of sweet and sour.The only change I made was to cut back on the oil without a problem.Thank you Lenny for sharing the recipe.”

  • “This was fantastic! I made a crock pot version about a week or so ago.. but I wanted to try this since I didnt have all day. This came out fabulous and there wasnt too much left over either.. We have converted a friend who had never had Red Cabbage before and he will soon be making this himself. Thank you for a fabulosu recipe!”

  • “This recipe filled the kitchen with fabulous aromas,looked great in the serving dish and is a big taste hit with our family. Didn’t have bay leaf so we used caraway seeds instead which worked great. thanks!”

  • “This is an excellent use of red cabbage!The only change I made is I used beef stock instead of chicken (it’s what we had on hand).Thank you for posting!”

  • “this was really good, though i did make a few ingredient changes. i have a thing against red cabbage, not sure why, but i used green cabbage and sweet onion. i also used 1T veg oil and 1T bacon drippings. used cider vinegar, but will probably use the red wine vinegar next time (maybe a little less too), as well as omit sugar. not sure if it has to do w/ the cabbage choice, but it’s just too sweet for me. Overall very good though and i’ll definitely make it again, maybe make a meal out of it by adding in some of my homemade sausages. MMMmmmmm….. :)”

  • “This came out great! I followed the recipe exactly and it was wonderful!!! Thanks.”

  • “Made this as part of my Valentines menu and was really surprised at how good this was.Even the kids loved it which is saying something.”

  • “This is delicious.I used yellow onion as this is all I had, and it worked well.”

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