Braised Red Cabbage

One of my favorite German side dishes is braised red cabbage because it’s tender, tangy, a little sweet, and seriously delicious. This easy braised red cabbage recipe pairs nicely with any schnitzel, sausage, pork, or chicken. This easy cabbage recipe from Food Network 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

Ingredients:

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

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, 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.