Braised Red Cabbage

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 6 servings
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4 slices bacon, thinly sliced

2 medium yellow onions, thinly sliced

1 cinnamon stick

2 bay leaves

4 teaspoons kosher salt

1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced

1 Granny Smith apple, cored and cut into bite size pieces

2 to 3 cups low-sodium chicken broth

1/2 cup red wine vinegar

2 tablespoons sugar

1/2 teaspoon freshly ground black pepper


  1. Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  2. Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
  3. Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
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