Red Cabbage with Apples & Red Wine

This is the kind of side dish that steals the show from whatever roast it’s supposed to accompany. Thinly sliced red cabbage braises gently in red wine, brown sugar, and apple cider vinegar with diced apples until everything softens into a sweet, tangy, wine-stained tangle.

Rendering the bacon first gives you a flavorful fat base in the pan and crispy bits to sprinkle on top at the end. Cooking the cabbage uncovered is important. It lets the liquid reduce and concentrate instead of turning into a watery stew.

The brown sugar and vinegar create a sweet-sour balance that’s classic in German and Northern European cabbage dishes. The apples melt into the cabbage as they cook, adding another layer of natural sweetness and body.

Chef Tips

• Slice the cabbage as thinly as you can. Thick shreds take longer to cook and don’t absorb the braising liquid as well.
• Use a tart apple variety like Granny Smith. Sweet apples dissolve into the sugar and make the whole dish one-note.
• Keep the heat low. High heat evaporates the wine too fast and can scorch the sugars on the bottom of the pan.
• This dish tastes even better the next day after the flavors have had time to meld. Make it ahead and reheat gently.

Variations

• Add a pinch of ground cloves or allspice for a more traditional German spice profile.
• Deglaze with port wine instead of red wine for a deeper, richer sweetness.
• Stir in a tablespoon of whole grain mustard at the end for a sharp, seedy bite.