Braised Red Cabbage

Tender-crisp red cabbage transforms into a tangy and savory side dish recipe in this classic German Braised Red Cabbage. This is my twist on traditional Rotkohl, a sweet-sour cabbage dish often served alongside Rouladen and other German entrees.

Course Side Dish

Cuisine German

Prep Time 15

Cook Time 10

Total Time 25

Servings (1 cup) servings

Calories 182kcal

Author Meggan Hill

Ingredients

1 apple peeled, cored, and thinly sliced, divided (see note 1)
1 bunch fresh chives thinly sliced (about 1/4 cup)
1 tablespoon red wine vinegar divided
Salt and freshly ground black pepper to taste
1 small (about 1 3/4 pound) head red cabbage cored and thinly sliced (see note 2)
1 red onion thinly sliced
2 tablespoons water
1/3 cup chicken broth (see note 3)

US Customary - Metric

Instructions

In a small bowl, place half of the sliced apples. Add the sliced chives and half the vinegar (1 1/2 teaspoons). Stir to combine. Set aside to marinate, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.
Meanwhile, in a large pot or Dutch oven over medium-high heat, combine the cabbage, red onion and water, and cook until the cabbage begins to soften, about 2 to 3 minutes.
Add the broth, remaining sliced apples, and remaining vinegar. Stir until combined. Cover and cook until cabbage has softened, about 4-6 minutes more. Remove from heat, add marinated apple mixture and toss to combine. Season to taste with salt and freshly ground black pepper. (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).

Video

Notes

Apples: To peel, core, and slice the fruit, use a paring knife to carefully peel the apples. On a cutting board, set an apple upright and slice in half. Place each apple half cut-side down and cut in half again (you will now have 4 quarters of an apple). Set each apple quarter on a flat angle side and slice out the core. Cut each cored apple quarter into slices.
Cabbage: To core and slice cabbage, remove any damaged or browned outer leaves and rinse under cold water. On a cutting board, set the head of cabbage upright on the stem and cut in half. Place each cabbage half cut-side down and cut in half again (you will now have 4 quarters of cabbage). Set each cabbage quarter on its outer leaves, exposing the core, and slice out the core away from you. Set each quarter down on a cut-side and slice crosswise from top to bottom.
Chicken broth: Opt for store-bought or homemade broth; either will do. For a vegetarian- or vegan-friendly substitute, use vegetable broth.
Yield: This Braised Red Cabbage recipe makes six 1-cup, side dish-sized servings.
Storage: Store leftovers covered for up to 4 days.

Nutrition