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This braised red cabbage recipe is a great addition to any Sunday roast or festive Christmas dinner. It’s a brilliantly colorful dish, jam-packed with delicious and nutritious ingredients. If you ask me, this is the perfect side dish, and I know your guests will love it!
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Ingredients You’ll Need
One reason why this is my favorite recipe right now is because of the amount of flavor you can get with relatively few ingredients.
- Red cabbage (also known as purple cabbage) – the star of the dish, loaded with vitamin C1 and anti-inflammatory antioxidants2.
- Smoked streaky bacon rashers – adds a delicious smoky flavor.
- Fresh rosemary – once it hits the hot oil in the pan, rosemary will release its lovely flavor, infusing the cabbage as it cooks.
- Apple juice – a natural sweetener that infuses the cabbage with apple flavor.
- Extra virgin olive oil – helps the rosemary to release its perfume.
- Coconut sugar – adds a caramel flavor in the same way brown sugar would.
- Sea salt (or kosher salt) & pepper
How To Make Braised Red Cabbage ~ Step-By-Step
- Fry
Place a large saucepan or large skillet on medium-high heat, and add the extra virgin oil. Then, add the chopped streaky bacon and cook until the fat renders- about 5 minutes.
- Sauté
Now, throw in the rosemary leaves and sauté for about 3 minutes. Remove the bacon and rosemary, and set them to one side, leaving the bacon grease in the pan.
- Add
Add the coconut sugar and apple juice to the pan. Let the sugar dissolve and bring it to a boil.
- Toss
Add the cabbage and toss it around in the pan until it’s covered in the smoky apple liquid. Season with salt and black pepper.
- Cook
Turn the heat down to medium-low, place a lid on the pan and let the cabbage cook for 20 to 25. Or until the cabbage has softened. Stir every 5-10 minutes to ensure the cabbage cooks evenly. If the cabbage starts to catch on the bottom of the pan, just add a little water to the pan.
- Serve
Just before serving, stir the crispy bacon and rosemary leaves into the cooked cabbage.
Full recipe and ingredients list in the recipe card below.
Why You’ll Love Braised Red Cabbage
- Easy to make on the stovetop
- Fantastic with roast chicken, turkey, and ham
- You can make it ahead of time
- It’s freezer friendly
Recipe Variations
- Swap out the smoked bacon for chorizo or pancetta. Alternatively, omit the bacon if you are a vegetarian or vegan, and go straight to step 3 in the recipe card.
- If you don’t have coconut sugar, use another natural sweetener like honey or maple syrup
- Instead of apple juice, you could use chicken broth or water.
- Fresh herbs add great flavor to this dish. If you don’t like rosemary, sage is a delicious alternative. Or, you could add a bay leaf to the sliced cabbage mixture while braising.
- Sprinkle 50 g crumbled feta as a garnish for added creaminess.
- Add 100 g unsweetened dried cranberries for added natural sweetness.
- Add a flourish of slivered almonds or pistachios for a little crunch.
- Grate in fresh nutmeg, or add a cinnamon stick to the braising liquid for a festive twist.
Make Ahead Tips
This cabbage dish is a great make-ahead side. You can easily make it the day before you need it, and it will still taste fantastic on the day. Simply reheat it in a pan for 10-15 minutes. Alternatively, reheat it in the microwave for about 5 minutes or until piping hot. If you’re short on time, you can also make this dish ahead of time and freeze it. Then, simply defrost it in the fridge overnight.
Braised Red Cabbage ~ FAQs
Braised cabbage is made by cooking cabbage until soft and tender in a small amount of liquid, typically water, broth, or in the case of this recipe, apple juice. The flavors of the braising liquid will infuse the cabbage.
Braised Red Cabbage is an easy-to-make side dish often served with a roast dinner alongside other vegetables like potatoes, carrots, and parsnips. It’s delicious with chicken dishes, roast beef, pork chops, a pork roast, pies, and stews. Or my favorite, sausage and mash with red onion gravy! Yum!
Yes! This cabbage dish is a great make-ahead side. Make it the day before you need it. Simply reheat it in a pan for 10-15 minutes, and it will still taste fantastic. Alternatively, you can reheat it in the microwave for about 5 minutes or until piping hot. If you’re short on time, you can also make this dish further ahead of time and freeze it.
Yes! Red cabbage freezes really well. Let it cool down at room temperature, and then freeze it in an airtight container for up to 2 months. When you need it, simply defrost it in the fridge overnight and reheat it in a pan for 10-15 minutes, and it will still taste fantastic. Alternatively, you can reheat it in the microwave for about 5 minutes or until piping hot.
Yes! Add all of the ingredients into the slow cooker pot, and give everything a good stir. Cook on high for 4 hours or on low for 6 hours.
Yes! Not only is red cabbage delicious, but it’s incredibly healthy too. Red cabbage is loaded with anthocyanins, an antioxidant responsible for red cabbage’s bright purple color, which may promote heart health3. And it’s a great source of fiber, which helps regulate our appetite and keep our digestive systems running smoothly4. So, if you’re looking for an easy and healthy side dish, this braised red cabbage recipe is definitely it!
More Side Dishes
If you like the look of this braised red cabbage recipe, why not check out more of my side dishes?
How To Make Braised Red Cabbage ~ Full Recipe
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Braised Red Cabbage Recipe
- Total Time: 45 minutes
- Yield: 10
- Diet: Gluten Free
Ingredients
- 2lbs (900 g) red cabbage, trimmed, outer leaves removed, & thinly sliced
- 1 tsp extra virgin olive oil
- 4 rashers smoked streaky bacon, thinly sliced
- 2 sprigs rosemary, leaves removed
- 2 tsp coconut sugar
- 1 cup (240 ml) apple juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preparation: Gather and prepare your ingredients. Slice cabbage thinly with a sharp knife (or shred it in a food processor if you prefer), and remove the leaves from the rosemary sprigs. Slice the bacon into thin slices.
- Crisp: Place a large pan on medium-high heat, and add the extra virgin oil. Then, add the chopped streaky bacon and let it crisp up – about 5 minutes. Now, throw in the rosemary leaves and sauté for about 3 minutes. Remove the bacon and rosemary, and set them to one side, leaving the bacon fat in the pan
- Cook: Add the coconut sugar and apple juice to the pan. Let the sugar dissolve and bring it to a boil. Add the cabbage and toss it around in the pan until it’s covered in the smoky apple liquid. Season with salt and black pepper. Turn the heat down to medium-low, place a lid on the pan (slightly ajar) and let the cabbage cook for 20 to 25. Or until the cabbage has softened. Stir every 5-10 minutes to ensure the cabbage cooks evenly. If the cabbage starts to catch on the bottom of the pan, just add a little cold water to the pan.
- Serve: Just before serving, stir through the crispy bacon and rosemary leaves. Then pour it into a serving dish and enjoy!
Notes
- Make-Ahead: This cabbage dish is a great make-ahead side. Make it the day before you need it. Simply reheat it in a pan for 10-15 minutes, and it will still taste fantastic. Alternatively, you can reheat it in the microwave for about 5 minutes or until piping hot.
- Leftovers: This braised red cabbage will last in the refrigerator for 3 days or freeze for up to 2 months when stored in an airtight container.
- Reheating Instructions: Defrost the braised red cabbage before reheating. Reheat in a frying pan on the stovetop for 10-15 minutes or until piping hot. Alternatively, you can reheat it in the microwave for about 5 minutes or until piping hot.
- Prep Time: 10
- Cook Time: 35
- Category: Side Dish
- Method: Braise
- Cuisine: British
Keywords: red cabbage, cabbage, roast dinner, side dishes, christmas dinner
Thinking of making this Braised Red Cabbage Recipe? I’d love to know how it turns out. Get in touch via the comments section, and let me know!
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References:
- https://www.health.harvard.edu/heart-health/vegetable-of-the-month-red-cabbage
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5909311/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3042791/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589116/
