Braised Red Cabbage

If I had a penny for every time I make this side dish in the Fall and Winter months… seriously, my family cannot get enough of it. As Spring slowly approaches, that will change; which means I need to document this.

My children ask for this like they are asking for Mac-n-Cheese. I know it’s hard to believe, but this dish really is that good and comforting. The cabbage is braised with apples, honey, and red wine vinegar, so there is a perfect balance of sweet and sour. After braising the cabbage for 1 1/2 to 2 hours–it just melts in your mouth. Serve as a side to any roast meat or those Swedish Meatballs and I bet you will come back for more. So, simple and so good!

Braised Red Cabbage

By Nicole Prep: 10 minsCook: 2 hrsTotal: 2 hrs 10 mins Servings: 6 A few simple ingredients make this colorful side dish a family favorite!

Equipment

• Large Dutch oven

Ingredients 

• 1 head red cabbage, about 2 pounds, quartered, cored and thinly sliced/chopped
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 1 large green apple– peeled, cored and cut into matchsticks
• 3 tablespoons red wine vinegar
• 3 tablespoons honey
• 1 teaspoon kosher salt

Instructions 

1. In a large bowl filled with cold water, immerse the sliced cabbage. Set aside.
2. Melt the butter in a large dutch oven over medium heat. Add the onion and sauté for 5 minutes. Lift the cabbage from the water and add it to the onions. Add the sliced apple, vinegar, honey, and salt; toss to combine. Reduce the heat to medium-low. Cover the pan and cook for 1 ½ to 2 hours, stirring occasionally. Enjoy!

Nutrition

Calories: 133kcal, Carbohydrates: 25g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 428mg, Potassium: 409mg, Fiber: 4g, Sugar: 18g, Vitamin A: 1694IU, Vitamin C: 83mg, Calcium: 71mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.