Braised Red Cabbage and Apples

Name: Braised Red Cabbage and Apples
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil; 1 red cabbage (between 2 - 2½pounds, cored, outer leaves discarded, chopped into one inch pieces); 1 medium onion (chopped); 1 large granny smith apple (peeled and cut into fine dice); ½ cup golden raisins; 1 cup homemade vegetable broth; ½ teaspoon caraway seeds; 3 tablespoons apple cider vinegar; 1 tablespoon sugar; 1 teaspoon italian parsley (chopped (optional))

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Inside: The secret ingredients that take this braised red cabbage recipe to the next level.

Braised red cabbage and apples is a classic German side dish that adds sweet, tangy flavor to your fall table. Simmered low with apples, onions, golden raisins, and a splash of apple cider vinegar, this tender German red cabbage has a signature sweet-and-sour balance that pairs with many things. It’s naturally vegan and easy to make.

This ubiquitous German side dish is named for the main ingredient: cabbage. Known as Rotkohl (red cabbage or Blaukraut (blue cabbage) I think they’ve actually missed the mark; both the raw and cooked forms of this cruciferous sweet and sour dish are more purple than red or blue–and should be called purple cabbage and apple – not that they’ll listen to me.

While this dish hails from Germany, it’s also popular in the UK (especially around Christmas) and in Austria, where it’s frequently cooked with orange and cloves for Martinigansl (martini goose) and served with bread or potato dumplings and chestnuts.

This sweet and sour cabbage has an instantly recognizable flavor that pairs perfectly with rich German favorites like breaded pork cutlets (a.k.a. schnitzel) or sausages like bratwurst, kielbasa, or knockwurst, as well as a simple Brined Smoked Pork Loin.

The apples and onions cook down until soft, giving the cabbage a mellow sweetness, while the vinegar and caraway keep it bright and savory. It’s a simple, make-ahead side that adds color and flavor to any plate — hearty enough for an Oktoberfest spread but easy enough for a weeknight dinner.

Serve it with Yukon Gold mashed potatoes or buttered spaetzle and your favorite Oktoberfest protein for a delicious meal.

Why this recipe works:

Balanced flavor: The mix of apple, vinegar, and a touch of sugar creates that classic sweet-and-sour taste that makes German braised cabbage so appealing.
Easy technique: Everything cooks in one pot — no special equipment or long prep needed.
Perfect texture: A quick braise softens the cabbage without turning it mushy, and the raisins plump up for a nice contrast.
Simple, plant-based ingredients: Naturally vegan and made with pantry staples like olive oil, broth, and vinegar.
Versatile pairing: Goes with a wide range of dishes.
Make-ahead friendly: German red cabbage tastes even better the next day after the flavors have had time to meld.

Ingredients:

Extra Virgin Olive Oil–for sweating the vegetables. No need to use a fancy oil; everyday is best.
Red Cabbage–Also known as purple cabbage, this will give the dish its signature deep purple color.
Yellow Onion–adds depth and contrast to the dish.
Granny Smith Apple–the pairing of apples in this German red cabbage is classic–you want that tart apple bite this variety provides.
Golden Raisins–not traditional, but it’s the secret ingredient that elevates this braised cabbage recipe. It also gives it an autumnal look.
Vegetable Broth–you can use store-bought or try my scraps vegetable broth (literally made from vegetable scraps).
Caraway Seed–adds a soft, but noticeable, earthy nutty flavor. It’s commonly used in German braised cabbage.
Apple Cider Vinegar–plays with the tartness of the apples and doubles down on the tangy factor.
Granulated Sugar–don’t use brown sugar.
Salt and Pepper–for seasoning.
Flat Leaf Parsley–optional, for garnish.

Step-by-step instructions:

Prep the vegetables by chopping the onion, coring and chopping the red cabbage and peeling and dicing the apple.

2. Heat the olive oil in a Dutch oven over medium to medium-high heat and sweat the onions and apples until they get tender and translucent.

3. Add the chopped red cabbage, raisins and vegetable broth. Cover with the lid, and when the broth starts to boil, reduce the heat to a simmer. Let the cabbage cook for 10-15 minutes until the vegetables become tender and the liquid begins to cook off and evaporate.

4. Dissolve a little sugar in the apple cider vinegar and add the caraway seed.

Stir the vinegar into the cabbage and cook.

5. Add the vinegar mixture to the braised red cabbage with apples and stir to combine. Garnish with chopped parsley if desired.

Pro-Tips:

Slice the cabbage into thin strips–of about the same size. It will help with even cooking and flavor absorption.
Don’t skip the vinegar–t keeps the cabbage bright in color and adds that essential tang.

A pot of the purple apple and cabbage dish.

Swaps and Variations:

For richness, add a pat of butter when braising the vegetables.
If you want a bit more spice, add a small sachet of 2-3 whole cloves to simmer with the cabbage. They impart a more intense aroma and flavor. Be sure to remove the sachet before serving.
Some people prefer the sweetness of balsamic vinegar over the apple cider. You can do this, but it will turn the braised cabbage and apples a darker color.
Red wine vinegar is another option.

A backlit view of the purple cabbage and apple.

FAQs

Do apple and cabbage go together?

Absolutely. Cabbage can have a sulphur flavor, but apple counteracts it, and softens it for a delicious pairing.

How long does red cabbage need to boil?

Cabbage breaks down quite quickly, and rather than boiling, a quick, simple braise will soften the veg.

Make ahead:

Like most braised dishes, the flavor deepens after a day in the fridge. Gently reheat before serving for the best taste and texture.

Storage:

Store sweet and sour cabbage in an airtight container in the refrigerator for up to 3-5 days.

Reheating:

Reheat in the microwave oven or over a medium heat on the stove. Add additional liquid (i.e. broth) if it seems dry.

A platter of Braised red cabbage and apples.

Serve this braised red cabbage recipe with apples to pair with a Sunday roast pork loin, or grilled pork chops soaked in this pork chop brine.

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