Braised Red Cabbage

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Braised Red Cabbage
Serves 4
A colorful and VERY traditional accompaniment vegetable with roasted meats and sausages. I prefer a well smoked or maple bacon to bring out more of a hearty flavor to the cabbage. Another alternative is using a WHITE balsamic vinegar instead of the cider vinegar listed here for a sweeter flavor to the final dish.
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  1. 1 Head Red Cabbage, finely shredded
  2. 2 cups Red Onion
  3. 1⁄2 Lb Bacon, cut in 1/2" strips
  4. 2 each Granny Smith Apples, cored & cut in 1/2" pieces
  5. 1⁄2 cup Cider Vinegar
  6. 1⁄2 cup Sugar
  7. - Salt, to taste
  8. - Pepper, to taste
  1. Saute bacon until nearly crisp and all fat is rendered.
  2. Saute onion in bacon and fat until half cooked.
  3. Add all remaining ingredients and stir to combine.
  4. Cover and cook over medium low heat until cabbage is tender. Add a small amount of water if necessary.
  5. Season additionally to taste.
  1. An excellent side dish to go with Pork Schnitzel.
Nino Salvaggio