Sweet and Sour Braised Red Cabbage with Apples

Why you’ll love it

• Bright, sweet-and-sour flavor that cuts through rich holiday mains.
• Inexpensive: one head of cabbage feeds a crowd.
• Make-ahead friendly: it tastes even better on day two.

Quick facts

Ingredients

For the cabbage

• 4 slices bacon, chopped (or 2 tbsp butter for a meatless version)
• 1 medium yellow onion, thinly sliced
• 1 medium red cabbage (about 2 lb / 900 g), quartered, cored and thinly sliced
• 2 tart apples, such as Granny Smith, peeled, cored and thinly sliced

For the braising liquid

• 1/3 cup (80 ml) apple cider vinegar
• 1/2 cup (120 ml) apple cider or unsweetened apple juice
• 1/4 cup (50 g) packed light brown sugar
• 1 tsp fine salt
• 1/4 tsp black pepper
• 1 bay leaf
• 3 whole cloves (or a pinch of ground cloves)

To finish

• 1 tbsp unsalted butter
• 1 tbsp chopped fresh parsley (optional)

Step-by-step method

1. Crisp the bacon. In a large Dutch oven or heavy pot over medium heat, cook the bacon 5–7 minutes, until crisp. Remove with a slotted spoon to a paper towel and leave the fat in the pot. (For a meatless version, melt 2 tbsp butter instead.)

2. Soften the onion. Add the onion to the fat and cook 5 minutes, stirring, until soft and translucent.

3. Wilt the cabbage. Add the cabbage a few handfuls at a time, tossing with tongs, and cook 3–4 minutes, until it starts to wilt and everything fits in the pot.

4. Add the apples and liquid. Stir in the apples, vinegar, cider, brown sugar, salt, pepper, bay leaf and cloves. The vinegar will turn the cabbage a brighter purple.

5. Braise. Bring to a simmer, cover, reduce the heat to low and cook 50–60 minutes, stirring every 15 minutes, until the cabbage is very tender.

6. Reduce. Uncover for the last 10 minutes and raise the heat slightly so most of the liquid evaporates and the cabbage looks glossy.

7. Finish and serve. Remove the bay leaf and cloves. Stir in the butter and half of the bacon. Taste and adjust: add a splash of vinegar for more tang or a pinch of sugar for more sweetness. Serve warm topped with the rest of the bacon and the parsley.

How to know it is done

The cabbage is ready when it is completely tender but still has a slight bite, the apples have softened and partly melted into the cabbage, the color is a deep, glossy purple and only a few spoonfuls of syrupy liquid remain in the bottom of the pot.

Tips for the best result

• Slice the cabbage thinly and evenly (a mandoline or sharp chef’s knife helps) so it cooks at the same rate.
• Do not skip the vinegar: the acid keeps red cabbage purple instead of turning it blue-gray.
• Use a heavy pot and low heat so the bottom does not scorch; add a splash of water if it looks dry.
• Make it a day ahead: the flavors deepen overnight in the fridge.

Variations and substitutions

• Vegetarian or vegan: skip the bacon and use butter or olive oil.
• Red wine version: replace the apple cider with dry red wine.
• Cranberry twist: add 1/2 cup (55 g) dried cranberries for the last 20 minutes.
• Warm spices: add a cinnamon stick or 1/4 tsp ground allspice with the bay leaf.
• Less sugar: use 2 tbsp honey or maple syrup instead of the brown sugar.

Storage and reheating

Refrigerate in an airtight container up to 5 days, or freeze up to 3 months. Reheat in a covered saucepan over medium-low heat with 1–2 tbsp water for 8–10 minutes, stirring occasionally, or microwave covered 2–3 minutes, stirring halfway. It is also good at room temperature.