Braised red cabbage is an easy side dish and high on our list of favourites! This colourful low carb and gluten free dish can be served alongside pork recipes and chicken dishes for a delicious weeknight dinner!
This recipe needs only a few basic ingredients and only requires only a little ‘active’ preparation. Most of the preparation is the braising which happens over a low heat and requires only occasional attention.
Origin of red cabbage
Some sources say it originated in Europe, others say Germany, but it was first described in England in the 14th century. Some sugar accelerates the caramelization of the onions in this dish and the vinegar helps retain their colour and bright and shiny appearance while adding tartness to the dish.
Best way to cut red cabbage
There are no rules when it comes to cutting the cabbage for braising. Thinly or coarsely sliced is fine either by hand or with the use of a mandoline. Thinly sliced cabbage will need less braising, but we like it more coarsely.
Can braised red cabbage be frozen?
We like to prepare enough to freeze one or two portions for a future dinner. Once ready, allow the cabbage to cool completely, portion it without an excess of cooking juices, and freeze for up to three months.
More warm vegetable side dishes
Braised Red Cabbage with Apple
- Wash the red cabbage, remove the outer leaves and shred coarsely with a mandoline.
- Sweat the red onions in some olive oil in a cocotte or pan. If you choose to, add the optional caraway seeds and sugar.
- Meanwhile, peel and core the apples, then cut them into large chunks.Add the red cabbage to the sauteed onions and stir for 2 or 3 minutes.
- Pour in the apple cider vinegar and the water, stir well and season with salt and pepper.
- Add the apples and cover the cocotte with a lid and cook over a low heat for 45-50 minutes until soft and tender, stirring occasionally.
- Remove the lid and let the liquid evaporate. Season to taste, add mustard powder (optional) and a few drops of vinegar if necessary.