Braised red cabbage is one of those dishes that just smells like home. The second it hits the pan, I’m getting flashes of rustic German kitchens and big plates of roast pork, sausages, all that hearty stuff. Honestly, it’s simple food—but it feels special.
The magic is in the slow braise. You let the cabbage soften gently so it soaks up the sweet apples and that little tang from vinegar. Add a few warm spices—cloves, bay leaf—and suddenly it tastes kind of festive without trying too hard. I’d say it’s the definition of low-effort, high-comfort.
My favorite part? Watching the color change. It starts bright purple and slowly turns deep and glossy, like a jewel. The whole kitchen smells cozy, the windows fog a bit, and you’re pretty much ready for a cold evening and a big plate. Serve it next to roast pork, sausages, or, honestly, whatever you’ve got going on. It just works.
And look, it’s “just a side,” sure—but not really. This is one of those dishes that carries stories: winter dinners, busy tables, second helpings. Spoon it on, add extra sauce, and—trust me—you’ll want more bread.
Main Ingredients
-
1
head
red cabbage, thinly sliced
-
2
tbsp
butter or lard
-
2
apples, peeled and sliced
-
1
onion, thinly sliced
-
3
tbsp
apple cider vinegar
-
2
tbsp
brown sugar
-
200
ml
vegetable stock or water
Seasoning
-
2
bay leaves
-
3
cloves
-
1
tsp
salt
-
1/2
tsp
black pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
-
Sauté base
Melt butter in a large pot. Add sliced onion and apples, cooking until softened and fragrant.
-
Add cabbage
Stir in the shredded red cabbage and cook for 5 minutes until it begins to soften.
-
Season and deglaze
Add vinegar, sugar, cloves, and bay leaves. Stir well to coat the cabbage and balance flavors.
-
Braise
Pour in the stock, cover, and let simmer on low heat for about 1 hour, stirring occasionally, until the cabbage is tender and flavorful.
-
Finish
Adjust seasoning with salt and pepper. Remove bay leaves and cloves before serving.
Note: Best served warm, often alongside roast meats or festive holiday meals. Tastes even better the next day.
Updated: August 30, 2025