Braised Red Cabbage

Braised Red Cabbage is such a tasty fall side dish with a gorgeous jewel-toned color. It has a wonderful sweet and a little sour flavor that pairs wonderfully with pork or chicken, and of course, German sausage. Cabbage side dishes are some of my very favorite.

Ingredients

Just a little bit of brown sugar really helps bring out the sweet flavor along with a grated Granny Smith apple. Because the apple is grated, it blends in with the cabbage really well and adds flavor without being all that noticeable.

A few tablespoons of apple cider vinegar adds some tang.

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If desired, add a few caraway seeds. They will add a earthly, anise flavor. But be careful with caraway seeds. A little goes a long way.

Tips For Making Braised Red Cabbage

• Use a very large pot. The raw cabbage will take up a lot of space. It will cook down considerably.
• It will take a good 20 to 30 minutes for the cabbage to completely cook down.
• You can tweak this recipe to suit your personal tastes. Add a little more or less brown sugar to make it more/less sweet. Or add more apple cider vinegar to give it more tang.

Strorage

Leftovers will keep for 4 days in an airtight container in the microwave. Reheat in a microwave or on the stove.

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More Cabbage Recipes

• Sweet and Sour Cabbage with Bacon
• Stuffed Cabbage Rolls
• Southern Cabbage
• Cabbage Soup with Smoked Sausage
• Smothered Cabbage and Potatoes
• Old-Fashioned Cabbage Casserole
• Cabbage and Noodles

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