Braised Red Cabbage Recipe

Prepare ingredients

Trim outer leaves from the cabbage, halve through the core and remove the tough core. Slice the cabbage into 4–6 mm (about 1/4 inch) ribbons. Peel and halve the onion, then slice thinly. Core and quarter the apple, then cut into 1 cm (1/2 inch) dice. Peel and mince the garlic.

Sweat aromatics

Heat a large wide heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil and let the butter melt and foam but not brown. Add the sliced onion and a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add cabbage and apple

Add the sliced cabbage and diced apple to the pot. Toss to combine with the softened onions and garlic. Sprinkle the brown sugar over the vegetables and stir to distribute. Continue cooking over medium heat for 4–6 minutes, stirring occasionally, until the cabbage begins to wilt and reduce in volume.

Deglaze and season

Pour in the red wine (or substitute) to deglaze the pot, scraping up any browned bits from the bottom. Add the apple juice (or stock) and apple cider vinegar. Stir in the whole cloves, bay leaf, ground allspice, remaining salt (about 1 1/4 tsp) and black pepper. Bring the mixture to a gentle simmer.

Braise

Reduce the heat to low so the pot is at a low, steady simmer. Cover the pot with a tight-fitting lid and braise for 35–45 minutes, stirring once or twice, until the cabbage is tender and the flavors have melded. If the pan becomes dry during cooking, add up to 60 ml (1/4 cup) additional apple juice or stock.

Adjust seasoning and finish

Remove and discard the bay leaf and whole cloves. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if you prefer more brightness. For a glossy, richer finish, stir in 1 tablespoon of butter until melted. If you prefer a smoother consistency, mash lightly with a potato masher or pulse briefly with an immersion blender—do not overblend; you want some texture.

Serve or store

Serve warm as a side with roasted meats, sausages, or alongside grains. Leftovers keep in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or in the microwave. To reheat, add a splash of water or stock and warm over low heat, stirring occasionally.