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5.0 from 18 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 (1 cup) servings
Calories: 182 kcal
Course: Side Dish
Cuisine: German

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).

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.
  • Red Wine Vinegar: Or substitute apple cider vinegar or white wine vinegar.
  • 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 Information

Calories 182kcal (9%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 6g (30%) Sodium 1057mg (44%) Potassium 218mg (6%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 309IU (6%) Vitamin C 6mg (7%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6(1 cup) servings

Amount Per Serving

Calories 182

% Daily Value*

Calories 182kcal 9%
Carbohydrates 20g 7%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 6g 30%
Sodium 1057mg 44%
Potassium 218mg 5%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 309IU 6%
Vitamin C 6mg 7%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.