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Braised Red Cabbage

Braised Red Cabbage

One of my favorite side dishes, when I eat German food, is braised red cabbage. It’s tender, tangy, a little bit sweet, and seriously delicious. This cabbage pairs nicely with any schnitzel, sausage, pork, or chicken dish you pair it with. My kids both love it and so do I. I found a straightforward and easy recipe on Food Network that looked great. This red cabbage was simple to cook, smelled amazing, and tasted fantastic  – just like the braised red cabbage, I get at our local favorite German restaurant! I love that. I paired this cabbage with Pork Schnitzel and German Roasted Potato Salad.

Braised Red Cabbage

How to Make Braised Red Cabbage

Cook the chopped bacon until crisp, over medium heat in a large Dutch oven, about 4 minutes. Add the onions, cinnamon, bay leaves, and some sea salt, to taste. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.

Increase the heat to medium-high, add the cabbage, and cook, stirring, until wilted, about 8 minutes. Add the diced apple, chicken broth, vinegar, sugar, then season with sea salt and freshly cracked pepper, to taste. Cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.

Uncover then bring cabbage to a boil, and cook, stirring often, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Taste and re-season if needed. Transfer to a serving dish and serve. Enjoy.

Braised Red Cabbage

 

Braised Red Cabbage

Braised Red Cabbage

Cook Time: 1 hour 30 minutes
Servings: 8

Ingredients

  • 4 lean slices of bacon chopped into small pieces
  • 1 medium sweet yellow onion thinly sliced
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 large head red cabbage cored and thinly sliced
  • 1 Granny Smith apple cored and diced
  • 2 cups chicken broth
  • ½ cup red wine vinegar
  • 2 tbsp sugar
  • Sea salt and freshly ground pepper to taste

Instructions

  • Cook the chopped bacon until crisp, over medium heat in a large Dutch oven, about 4 minutes. Add the onions, cinnamon, bay leaves, and some sea salt, to taste. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  • Increase the heat to medium-high, add the cabbage, and cook, stirring, until wilted, about 8 minutes.
  • Add the diced apple, chicken broth, vinegar, sugar, then season with sea salt and freshly cracked pepper, to taste. Cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
  • Uncover then bring cabbage to a boil, and cook, stirring often, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Taste and re-season if needed. Transfer to a serving dish and serve. Enjoy.
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9 Comments

  1. One of my favorite side dishes. I love red cabbage.
    All the best. xo Catherine

  2. I can imagine how good the entire meal was. The cabbage sounds interesting with the addition of cinnamon.

  3. Seems like this would do great on some grilled brats. Sauerkraut is good on brats so I think this will be too.

  4. I sometimes cook red cabbage but in a different way than this German recipe. It looks delightful!

  5. I’m a big cabbage fan also, especially red cabbage! However, the.boy doesn’t like it, so it would be me eating this whole batch…though maybe that’s not SUCH a bad thing?