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Braised Red Cabbage

Cook Time1 hr 30 mins
Servings: 8


  • 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
  • 1/2 cup red wine vinegar
  • 2 tbsp sugar
  • Sea salt and freshly ground pepper to taste


  • 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.