This cider braised red cabbage is a simple, comforting side dish that brings a welcome splash of color to the table. Thinly sliced cabbage is cooked down with apple cider, a little vinegar, and warm caraway seeds until it’s soft and full of flavor. The result is a balanced dish that is both a little sweet and a little tangy.
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From start to finish, this recipe takes about 35 minutes, with most of that time being hands-off simmering. It’s an easy way to prepare cabbage and pairs well with many main courses, especially during the fall and winter months.
Why You'll Love This Recipe
- Toasting the caraway seeds in butter for a few moments before adding other ingredients awakens their aromatic oils and deepens their flavor
- Adding the cabbage in batches prevents overcrowding the pot and helps it wilt down evenly, ensuring every piece is coated in flavor
- Simmering the cabbage in a covered pot traps steam, which gently cooks the cabbage until it’s tender while allowing it to absorb the sweet cider and tangy vinegar
Essential Ingredients
- Red Cabbage: Look for a firm, heavy head with bright, crisp leaves. You can use pre-shredded cabbage from the store to save on prep time.
- Apple Cider: Use unfiltered apple cider for the best flavor, not sparkling hard cider. In a pinch, you can use apple juice, but the dish will be sweeter.
- Caraway Seeds: These add a classic, slightly peppery and anise-like flavor. If you aren’t a fan, you can use fennel seeds or just omit them.
- Butter: Unsalted butter adds richness. For a dairy-free version, you can substitute it with a neutral oil like canola or avocado oil, or a plant-based butter.
- Apple Cider Vinegar: This provides a necessary tang to balance the sweetness of the cider and cabbage. White wine vinegar is a good substitute.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Sauté Aromatics and Cabbage: First, melt the butter in a large pot or Dutch oven over medium heat. Add the caraway seeds and stir them for about 30 seconds until they smell fragrant. Add the sliced cabbage, working in batches if you need to, and cook until it starts to soften and wilt.
Braise Until Tender: Next, pour the apple cider and apple cider vinegar over the cabbage and stir well. Bring the mixture to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover the pot, and let it cook for about 15 minutes, or until the cabbage is tender.
Season and Serve: After the cabbage is tender, remove the lid. If there’s a lot of liquid left, you can let it simmer for a few more minutes to reduce slightly. Turn off the heat and season with salt and pepper. Give it a final stir and serve it hot.
You Must Know
- For the most tender result, slice the cabbage as thinly as you can
- A mandoline works well for this, but a sharp knife is also fine
- The cabbage is done when it is soft and has a pleasant, slightly crisp bite
- Avoid overcooking it, which can make it mushy
- This dish develops more flavor as it sits
- It’s a great option to make a day ahead and reheat before serving
Serving Ideas
This cabbage is a classic pairing for roasted pork, sausages, or a simple roast chicken.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor often improves overnight. Reheat gently on the stovetop over low heat or in the microwave.
FAQ
Can I make cider braised red cabbage ahead of time?
Yes, this is a great dish to make ahead. It reheats very well and the flavors will continue to meld as it sits. Just store it in the fridge and warm it up before serving.
What can I substitute for caraway seeds?
If you don’t have caraway seeds or don’t care for their flavor, you can try using fennel seeds for a different aromatic note. You can also leave them out entirely.
Can I use green cabbage instead of red?
You can, but the flavor and texture will be slightly different. Green cabbage is milder and may cook a bit faster. The dish will also lack the vibrant purple color.
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📖 Recipe Card
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Cider Braised Red Cabbage
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Tender red cabbage is slowly simmered with apple cider, vinegar, and caraway seeds for a sweet and tangy side dish.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 teaspoon caraway seeds
- 1 medium head red cabbage (about 2 lbs / 900 g), cored and thinly sliced
- 3/4 cup (180 ml) apple cider
- 1 tablespoon (15 ml) apple cider vinegar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
Instructions
- Place a Dutch oven or other heavy-bottomed pot over medium heat. Add the butter and let it melt.
- Stir in the caraway seeds and cook until they are fragrant, about 30 seconds.
- Add the sliced cabbage to the pot. It may seem like a lot, but it will cook down. Add it in batches if needed, stirring occasionally until it begins to wilt, about 5 to 7 minutes.
- Pour in the apple cider and apple cider vinegar. Stir everything together to combine.
- Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the cabbage cook, stirring once or twice, for 15 to 20 minutes, or until it is tender.
- Uncover the pot and continue to cook for another 2 to 3 minutes if there is excess liquid you’d like to evaporate.
- Season with the salt and pepper. Taste and add more if you like, then serve warm.
Notes
- For the most tender result, slice the cabbage as thinly as you can. A mandoline works well for this, but a sharp knife is also fine.
- The cabbage is done when it is soft and has a pleasant, slightly crisp bite. Avoid overcooking it, which can make it mushy.
- This dish develops more flavor as it sits. It’s a great option to make a day ahead and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: American
