Braised red cabbage is the perfect side for any saucy meat dish

With just a few added ingredients, this Braised Red Cabbage is tangy, flavorful, and quite pretty to look at, to boot.

Cabbage is soooooo good for you, but unfortunately it gets a bad rap as a mushy (and gassy) mess. 

Nothing could be further than the truth! With just a few added ingredients, this Braised Red Cabbage is tangy, flavorful, and quite pretty to look at, to boot. Red cabbage is one of the few bargains in the vegetable aisle this time of year. After purchasing a large head for just a couple of bucks and using six cups for this recipe, I still had enough leftover for a stir fry later in the week!

This bright and tangy side pairs well with a pot roast (or my recipe from last week – German  rouladen), or any other heavy and saucy meat dish. Though many published recipes also contain sugar or another sweetener. I’ve omitted it here, as the apple seems to lend enough balance to the dish. Feel free to add a pinch of sugar or honey during the simmering process if you prefer your cabbage less pickle-ish and more candy-ish. 

Braised Red Cabbage

1 tablespoon olive oil

1 small red onion, trimmed and diced

6 cups shredded red cabbage

1 apple, peed and diced 

2 teaspoons kosher salt

1 1/2 teaspoons fennel seeds

1/4 cup + 1 tablespoon apple cider vinegar

1/3 cup chicken broth or water 

1. Place a large Dutch oven over medium heat. Add the olive oil to the pan, followed by the diced red onion. Saute until the onion is translucent, but not yet beginning to brown.

2. Add the red cabbage and apple to the pot.  Increase the heat to high. Sprinkle the salt and fennel seeds over the cabbage.

3. Stir the cabbage almost constantly until it begins to wilt.  When the pan is sizzling hot, add the apple cider vinegar and chicken broth or water. Deglaze the bottom of the pot. 

4. Reduce to a simmer, and cover the pot. Cook for 30-45 minutes, stirring occasionally. Simmer until the cabbage has reached your preferred level of tenderness.

5. Stir in the remaining one tablespoon of apple cider vinegar before serving. 

This recipe will yield four to six servings.