Braised German Red Cabbage

Why You’ll Love This Recipe

This dish is both comforting and versatile. The cabbage becomes melt-in-your-mouth tender while still holding its vibrant color, and the blend of vinegar, fruit, and spices creates a deep, layered flavor. It’s easy to prepare, budget-friendly, and pairs beautifully with a variety of main dishes. Best of all, it can be made ahead of time and reheats wonderfully, making it perfect for holiday meals or family gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 red onion, small diced
Olive oil
1 medium head red cabbage, shredded
1/4 cup apple cider vinegar
1/2 cup wine (optional)
1 apple, grated
4 tablespoons red jelly (strawberry, cherry, red currant, apple, etc.)
1 bay leaf
3 cloves (optional)
3 juniper berries (optional)

Directions

1. Heat a large pot over medium heat and drizzle with olive oil.
2. Add the diced onion and cook until softened and lightly golden.
3. Stir in the shredded cabbage and cook for 5 minutes, allowing it to wilt slightly.
4. Add the grated apple, vinegar, wine (if using), and jelly. Stir well to combine.
5. Drop in the bay leaf, cloves, and juniper berries if using.
6. Cover and simmer gently over low heat for 45–60 minutes, stirring occasionally, until the cabbage is tender and flavors are well developed.
7. Adjust seasoning before serving—add a little more vinegar for tang, or jelly for sweetness, according to taste.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 55 minutes
Total time: 1 hour 10 minutes

Variations

• Add shredded carrots for extra sweetness.
• Replace jelly with brown sugar or honey for a different sweetness profile.
• Use balsamic vinegar instead of apple cider vinegar for a richer flavor.
• Mix in raisins or dried cranberries for a fruity twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed. This dish also freezes well store in freezer-safe containers for up to 2 months, then thaw and reheat before serving.

FAQs

Can I make this dish ahead of time?

Yes, in fact, the flavors deepen if made a day in advance.

What type of apple works best?

Tart varieties like Granny Smith work well to balance the sweetness of the jelly.

Can I skip the wine?

Yes, simply replace it with extra water or broth.

Does this dish have to be sweet?

Not at all you can reduce the jelly or replace it with a smaller amount of sugar for a more savory version.

What meats pair best with braised red cabbage?

It’s traditionally served with duck, sausages, or roast beef.

Can I use green cabbage instead?

Yes, but the flavor will be less sweet and the color less striking.

What can I use instead of jelly?

Fruit preserves, honey, or maple syrup can be used.

Do I need to peel the apple?

No, peeling is optional. The peel softens during cooking.

Can I cook this in a slow cooker?

Yes, cook on low for 4–5 hours or until tender.

How do I keep the cabbage color vibrant?

The vinegar helps retain the bright purple-red color during cooking.

Conclusion

Braised German Red Cabbage is a flavorful, colorful, and traditional side dish that’s as easy to prepare as it is versatile. With its balance of tangy vinegar, sweet apple, and fruity jelly, it makes a perfect companion to hearty meats or festive meals. This timeless recipe is a must-have for anyone looking to bring a touch of German tradition to the table.

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