Braised Red Cabbage with Red Wine and Apple

Here’s an easy recipe for braised red cabbage, richly flavored with red wine, apple and a touch of maple syrup. It’s a versatile side dish that goes well with many kinds of cool-weather meals.

This invitingly aromatic side dish is adapted from a Pennsylvania Dutch recipe, although versions of it appear in New England cookbooks as well.

Cabbage is suddenly being hailed as the coolest vegetable of the moment. It’s inexpensive, available year-round, and quite versatile. Learn lots more in our Guide to Common Cabbage Varieties with Tips & Ideas. 

How to serve braised red cabbage: This vivid side dish goes with many kinds of  cool-season meals. Serve with grain casseroles, pastas, potato dishes, or stuffed squash. This dish is best served shortly after it’s made. Leftover cooked red cabbage tends to discolor easily.

About red cabbage: Similar to green cabbage in shape and texture, with an enticing red-purple color. Sturdy with a crunchy texture, red cabbage has almost as strong of a flavor profile as green when cooked, though it’s optimal use is raw to retain color.

Explore more …

• Delightful year-round cabbage recipes
• Sesame-Ginger Red Cabbage and Carrot Slaw
• Sesame Stir-Fried Kale and Red Cabbage

Continue to Content

Yield: 6

Braised Red Cabbage with Red Wine and Apple

Print

Is there a red cabbage in your fridge, asking to be used? Here’s an easy recipe for braised red cabbage, richly flavored with red wine, apple and a touch of maple syrup. 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large onion (yellow or red), cut in half and thinly sliced
• 6 heaping cups coarsely chopped red cabbage
• 1 large sweet apple, peeled, cored, quartered, and thinly sliced
• 1/2 cup dry red wine
• 1 tablespoon maple syrup or agave, or to taste
• Salt and freshly ground pepper to taste
• 1 tablespoon unbleached white flour

Instructions

1. Heat the oil in a stir-fry pan or deep skillet. Add the onion and sauté over medium heat until golden. 
2. Add the cabbage and continue to sauté for 3 to 4 minutes, or until wilted.
3. Stir in the apple, wine, and agave or maple syrup. Cover and cook over low heat for 15 minutes, stirring occasionally, or until the cabbage is tender but still has a bit of crunch.
4. Sprinkle in the flour and stir it in completely. Cook uncovered just until the liquid in the pan has thickened. Season with salt and pepper and serve at once.

See lots more plant-forward salads & sides.

Photos: bhofack22/Bigstock