Braised Red Cabbage

By Lainey6605 on May 27, 2008

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    1. 4 slices bacon, thinly sliced
    2. 2 medium yellow onions, thinly sliced
    3. 1 cinnamon stick
    4. 2 bay leaves
    5. 4 teaspoons kosher salt
    6. 1 large head red cabbage (about 3 pounds, cored and thinly sliced) or 2 small head red cabbage ( about 3 pounds, cored and thinly sliced)
    7. 1 granny smith apple, cored and cut into bite size pieces
    8. 2 -3 cups low sodium chicken broth
    9. 1/2 cup red wine vinegar
    10. 2 tablespoons sugar
    11. 1/2 teaspoon fresh ground black pepper


  1. Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes.
  2. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt.
  3. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  4. Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes.
  5. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
  6. Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes.
  7. Transfer to a serving dish and serve.