Braised Red Cabbage with Apple and Onion


The combination of cabbage and apples is what makes this easy braised cabbage side dish a classic favorite. The fruity and savory mix softens in a knob of butter before ribbons of cabbage are added to the pot. A touch of cider vinegar deepens the apple flavor, while sugar brings a subtle sweetness to the meltingly tender cabbage. Just a quick 25-minute simmer and this fragrant, vibrant dish is table-ready.


  • 1 tablespoon butter

  • 1 medium onion, halved and thinly sliced

  • 1 Gala or Fuji apple, halved, cored, and sliced

  • 1 head red cabbage (2 pounds), cored, quartered, and thinly sliced

  • Coarse salt and ground pepper

  • 3 tablespoons cider vinegar

  • 4 teaspoons sugar

  • ½ cup water


  1. In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt and pepper.

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