Recipe courtesy of Kurt Struwe

Red Cabbage Braised in Cider and Beer

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  • Total: 1 hr 45 min
  • Prep: 20 min
  • Inactive: 35 min
  • Cook: 50 min
  • Yield: 8 servings
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4 ounces bacon

4 ounces unsalted butter

1 pound onions, thinly sliced

2 pounds cabbage, shredded

2 tart green apples, cored, peeled and thinly sliced

1 tablespoon sugar

2 ounces red wine vinegar

8 ounces white chicken stock

6 ounces dark beer

4 ounces apple cider vinegar

1 tablespoon cornstarch

Salt and freshly ground black pepper


  1. Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.
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