This Braised Red Cabbage is a great winter side dish to your mains. A traditional vegan recipe that is easy to make!
Braised red cabbage is a flavorful and hearty side dish made by cooking red cabbage slowly with a combination of other ingredients until it becomes tender and develops a rich, sweet, and tangy flavor. This dish is a popular accompaniment to various meals, especially in European cuisine.
This dish is all about simplicity and comfort. The cabbage, with its deep red hues, becomes a canvas for a blend of flavors that hits the sweet and tangy notes just right. No frills, just slow-cooked goodness.
As the cabbage softens during its laid-back cooking session, it absorbs the flavors, becoming tender and flavorful.
Braised Red Cabbage isn’t here to steal the show; it’s more like the reliable sidekick. Whether it graces your holiday table or complements a quiet weeknight dinner, this dish gives cabbage a respectable upgrade. It’s not just food; it’s a chill culinary experience.
We like to make this dish as it is traditionally made – with added apples for sweetness, some red wine, and balsamic vinegar for tanginess.
Picture this: red cabbage slices, simmered at a leisurely pace, soaking in a mix of red wine, balsamic vinegar, sugar, and apples. Very traditional recipe, that is perfect for your holiday table.
Braised Red Cabbage Ingredients
To make this recipe you will need:
Red Cabbage: The main ingredient, a head of red cabbage, serves as the heart of the dish. It provides vibrant color and a slightly sweet and earthy flavor that becomes even richer and more complex as it’s braised.
Sugar: is used to add sweetness to the dish. It complements the natural sweetness of the cabbage, helping to balance its flavor and enhance the overall taste of the dish.
Onions are a fundamental aromatic in many recipes. In this case, the onion adds savory depth to the dish and contributes to the overall flavor profile as it softens and melds with the cabbage.
Olive oil is used to sauté the onion and cabbage. It imparts a mild, fruity flavor and helps prevent the ingredients from sticking to the cooking surface.
Sour apples, like Granny Smith apples, provide a tart and fruity contrast to the sweetness of the cabbage and sugar. They add complexity and a pleasant tartness to the dish.
Red wine brings depth and richness to the dish, infusing it with a complex, winey flavor. It contributes to the overall complexity of the braised cabbage.
Vegetable stock is used to create a cooking liquid that adds savory notes to the dish. It also helps keep the cabbage moist and provides a base for the flavors to meld.
Balsamic vinegar adds a sweet and tangy note to the dish, enhancing its flavor profile. It also contributes to the depth and complexity of the overall taste.
Salt and pepper are essential for seasoning the dish, enhancing its flavors, and achieving a balanced taste.
Ground cumin adds a warm and earthy spice note to the dish. It enhances the overall flavor profile and adds depth and complexity to the braised cabbage.
Braising is a cooking method that involves searing or sautéing the cabbage at high heat and then simmering it in a flavorful liquid over low heat, allowing it to become tender and absorb the flavors of the cooking liquid.
Now, when dealing with red cabbage you will soon notice it tends to turn blue when cooking. To keep the beautiful color you will need to add acid. We use red wine in this recipe, but vinegar or lemon juice will work just as well. Do not be intimidated to cook this lovely vegetable, as it’s healthy and nutritious – it has twice as much iron as green cabbage!
How to make Braised Red Cabbage
Begin by slicing the red cabbage into thin, uniform slices. You can do this by hand with a sharp knife or use a food processor for quicker results. Set the sliced cabbage aside.
Peel and finely chop the onion into small chunks. Wash and dry the sour apple, then grate it finely, setting it aside for later use.
In a large, heavy-bottomed pot, heat the olive oil over medium heat. The pot should be large enough to accommodate all the ingredients.
Add the sugar to the heated oil and gently stir until it foams and begins to caramelize. Next, add the chopped onions and fry them until they become translucent.
Once the onions are translucent, add the sliced or grated apples to the onion. Stir to combine with the onions and the caramelized sugar.
Pour in the red wine, and let it cook for a couple of minutes on medium heat until the wine has reduced slightly.
Add the sliced cabbage to the pot and combine them with the apples and onions. Pour in the vegetable stock, which will help to braise the cabbage and keep it moist.
Season the mixture to taste with salt and pepper, then cover the pot with a lid and allow the cabbage to simmer and braise.
Cooking time typically ranges from 1 to 1.5 hours, depending on the thickness of your cabbage slices. Thinner slices will cook more quickly. Stir occasionally and check the liquid levels during this process. If it becomes too dry, you can add a bit more broth to maintain the desired moisture level.
About 10 minutes before the dish is done, stir in the balsamic vinegar. Mixing it in at this stage adds a sweet and tangy note to the dish. Continue cooking for another 10 minutes, allowing the flavors to meld and the dish to reach its final consistency. The dish should be tender, sweet, and perfectly balanced in taste.
Serving suggestions
Serve the braised red cabbage as a delicious side dish, garnished with chopped fresh parsley if desired. It pairs well with winter roasts, roasted potatoes, or other heavy dishes.
Although it is usually served with meat, like pot roasts, sausages, or duck, Braised red cabbage can also be enjoyed with vegetarian or vegan main courses. It pairs nicely with plant-based options like stuffed bell peppers, nut roasts, or vegetable-based dishes.
Try serving with this Easy Vegan Lentil Loaf or The Best Vegan Lentil Meatballs.
You can also use braised red cabbage as a flavorful topping for sandwiches or burgers, particularly when paired with roasted or grilled meats. It can add a unique twist to your sandwiches.
Storage tips
To store braised red cabbage properly and maintain its freshness, follow these steps:
Cool It Down: Allow the braised red cabbage to cool down to room temperature before storing it. Do not leave it at room temperature for an extended period, as this can promote bacterial growth.
Divide the leftover braised red cabbage into portion-sized servings if possible. This makes it easier to reheat only what you need. Use airtight food storage containers or sealable plastic bags to store the cabbage. Place the airtight containers or bags in the refrigerator. Braised red cabbage can typically be stored in the refrigerator for up to 3-4 days.
When you’re ready to enjoy your leftover braised red cabbage, reheat it in a microwave-safe dish or on the stovetop. Gently warm it over low to medium heat, stirring occasionally until it reaches your desired temperature. Do not overheat, as this can affect the texture and flavor.
Freezing (Optional): If you have a larger batch and want to store it for a longer period, you can freeze the braised red cabbage. Use airtight freezer-safe containers or freezer bags. Leave some space for expansion, as liquids tend to expand when frozen. Properly frozen, braised red cabbage can be stored for 2-3 months.
When you’re ready to use frozen braised red cabbage, transfer it to the refrigerator and let it thaw overnight. Reheat as you would with freshly made cabbage.
Remember that the flavor of braised red cabbage can actually improve after a day or two as the flavors continue to meld. When reheating, a splash of water or broth can help refresh the dish and prevent it from becoming too dry.
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Braised Red Cabbage
This Braised Red Cabbage is a great winter side dish to your mains. A traditional vegan recipe that is easy to make!
Ingredients
- 1 head red cabbage (medium size)
- 1 tbsp sugar
- 1 onion
- 1 tbsp olive oil
- 1-2 sour apples
- 1/2 cup red wine
- 1/2 cup vegetable stock
- 1 tbsp balsamic vinegar
- salt, pepper to taste
- ground cumin to taste
Instructions
- Slice cabbage into thin slices by hand or with a food processor. Peel and chop onion into small chunks. Wash and dry the apple, then grate it finely.
- In a pot, heat olive oil, then add sugar and gently stir until it foams. Then, add chopped onions and fry until translucent.
- Add sliced apples and stir to combine.
- Once the apples start to soften, pour in the red wine and let it cook for a couple of minutes on medium heat, until the wine has reduced.
- Add sliced cabbage and vegetable stock, and season to taste with salt and pepper.
- Allow the cabbage to simmer and braise for about 1 to 1.5 hours, or until it becomes tender and the flavors meld together. Stir occasionally and check the liquid levels. If it becomes too dry, you can add a bit more broth. Cooking time depends on the thickness of your slices - the thinner the cabbage is sliced, the sooner it will cook.
- About 10 minutes before the dish is done, add balsamic vinegar, mix well, and continue cooking for another 10 minutes.
- Serve hot.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 145mgCarbohydrates: 17gFiber: 4gSugar: 11gProtein: 2g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.