A classic German side dish featuring tender red cabbage braised with apples, onions, and a tangy-sweet blend of red wine, vinegar, and brown sugar. Perfect for pairing with hearty meats like pork or sausages.
YIELD
8 servingsPREP
15 minCOOK
1 hrsREADY
75 minChef Tips
- Shredding Cabbage: Finely shred the cabbage for even cooking. A mandoline saves time but be cautious to avoid cuts.
- Prevent Sticking: Stir every 15-20 minutes during simmering to prevent the cabbage from sticking to the pot.
- Balancing Flavors: Taste before serving. Add more vinegar for tanginess or brown sugar for sweetness, 1 tsp at a time.
- Make-Ahead: This dish reheats well and tastes better the next day. Store in an airtight container in the fridge for up to 4 days.
- Wine Choice: Use a dry red wine you’d enjoy drinking, as it impacts the flavor. Avoid sweet wines to maintain the dish’s balance.
Optional Variations
- Bacon Boost: Sauté 4-6 strips of diced bacon before adding butter. Use the bacon fat for extra flavor and garnish with crispy bacon bits.
- Spiced Version: Add 1 tsp ground cinnamon or a pinch of allspice with the cloves for a warmer, spiced profile.
- Non-Alcoholic: Substitute red wine with ¾ cup grape juice and ¼ cup water, but increase vinegar by 1 tbsp for tanginess.
- Creamy Twist: Stir in ¼ cup sour cream or heavy cream after cooking for a richer, creamier texture.
Ingredients
Directions
- Prep Ingredients: Peel, core, and slice apples. Slice onion thinly. Core and finely shred cabbage using a knife or mandoline.
- Sauté Apples and Onions: Melt ¼ cup butter in a 4-quart Dutch oven over medium heat. Add apples and onions; sauté for 5-7 minutes until slightly softened, stirring occasionally.
- Cook Cabbage: Add shredded cabbage, red wine, cloves, brown sugar, and bay leaves. Stir to combine. Cover and simmer on low heat for 60 minutes, stirring occasionally to prevent sticking. If the mixture looks dry, add 1-2 tbsp water.
- Add Final Ingredients: Stir in apple cider vinegar and lemon juice. Taste and adjust seasoning with salt and pepper. Cook uncovered for 5 minutes to meld flavors.
- Serve: Remove cloves and bay leaves. Serve hot as a side dish with pork, sausages, or roast meats.
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