Braised Red Cabbage with Apples

Total Time:
45 min
15 min
30 min

8 servings

  • 1 head red cabbage, about 2 pounds
  • 2 tablespoons butter
  • 1 onion, sliced
  • 2 Granny Smith Apples, cored, peeled and sliced
  • 1 tablespoon chopped dill, plus more for garnish
  • 2 bay leaves
  • 1/2 cup chicken broth, low sodium
  • 1/3 cup cider vinegar
  • 2 tablespoons sugar
  • Salt and pepper, to taste

Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Saute the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.

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3.9 15
We love the flavor! I shredded the cabbage to cut down the cooking time. I will make this recipe again. item not reviewed by moderator and published
I made this last night along with a balsamic-marinated skirt steak. It was the perfect accompaniment. I also didn't cook it in chunks...I sliced the quarters thinly, essentially shredding it. This really cuts down on the cooking time, plus I prefer to have my cabbage with a bit of a crunch to it. I cut the apples in large chunks as well so there was a nice difference in textures/sizes. One addition was a small sprinkle of caraway seed. Not certain if the cider vinegar was the key to keeping the beautiful red/purple color to the cabbage, or the shorter cooking time, but in either event, the result was a beautiful jewel-like portion on my plate, which looked particularly lovely with the dill fronds on top. item not reviewed by moderator and published
reminds me of mom's belgian recipe, but try adding the juice of one lemon. yum! item not reviewed by moderator and published
I've made this recipe twice. The first time, I followed the directions exactly and had problems similar to those of previous reviewers - namely the cabbage was undercooked. The second time, I tweaked it significantly. I rendered about 4 oz. bacon, and sauteed the apples and onions with it. I sliced the cabbage in chiffonade and pretty much followed the recipe from there. Even after having sliced the cabbage so thinly, it took a good 45 minutes to soften. The result was delicious. item not reviewed by moderator and published
I make a big batch of this about every week and keep it in the fridge. We eat it as a low-cal, low-fat snack. It has never made it to the table for dinner because it dissappears to quickly. item not reviewed by moderator and published
I am going to finely shred the cabbage to see if the results are as tasty as the first time around. I used a tad of bacon grease and white pepper which worked out well. I will serve this along side of pork chops. Will post how it turns out this time. item not reviewed by moderator and published
The cabbage took WAY longer than it said and so I would recommend it should be shredded - definitely the main problem as the cabbage was a little undercooked and apples "were mush" as pointed out below....the flavor was alright and the dill added an interesting twist - I added bacon (drippings as well to the broth) and it turned out much better. item not reviewed by moderator and published
The cabbage took longer than the recipe indicated and by the time it was done the apples were mush. The flavors of dill and bay leaves were disconcerting. I like the idea of this recipe but will either find another or create my own as we receive a lot of red cabbage in our CSA box. item not reviewed by moderator and published
We really enjoyed the cabbage and apples. No left-overs! I used regular green cabbage and decreased the vinegar and just a splash of sugar. item not reviewed by moderator and published
One of my favorite restaurants makes a braised red cabbage. Now I can make it myself, and I think it's even better!!! Loved it!!! item not reviewed by moderator and published

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Braised Red Cabbage

Recipe courtesy of Damaris Phillips