Braised Red Cabbage with Red Onion and Apples

"Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by PaulaG photo by PaulaG
photo by Laouli photo by Laouli
photo by Laouli photo by Laouli
photo by katie in the UP photo by katie in the UP
Ready In:
1hr 15mins




  • In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
  • Stir in cabbage, garlic and apples.
  • Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
  • Stir in stock, vinegar, sugar and bay leaf.
  • Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
  • Remove bay leaf and season with salt and pepper to taste.

Questions & Replies

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  1. john l.
    I think this is just what we need for thanksgiving, I wonder if making a day ahead of time would take away from the taste?


  1. Maine-iac
    Our local super had a sale on red cabbage and I decided to try this recipe last night. I can highly recommend it, and this will be added to my recipe list. Very flavorful combination including the chicken stock, wine, and brown sugar. Since I'm a garlic lover, I added a couple extra cloves of garlic. Easy, flavorful side dish. Thanks, Lennie!
  2. LinnMM
    This is a great recipe - only change I made was adding a couple of pieces of crumbled bacon - my sister-in-law used to make it many years ago and she used bacon with a little pit of bacon grease (today that's probably not a good idea)! Oh, and try adding balsemic vinegar in place of the red wine - gives it a better sweet/sour taste. Anyway, my husband loved it - we ate all of it in one sitting!!!!
  3. ColSanders
    Loved this recipe. I cut the recipe ingredients but half to match the 4 cups of chopped cabbage I had on hand. I used green cabbage and I added 1 large carrot, shreaded to the dish along with the onion. I found that the cook time, as listed, was way too long as mine was done in under 20 minutes.
  4. TheScientist
    Nice and simple and very healthy! Not too sweet. Next time I might try it with a tad more brown sugar and vinegar. Thanks Lennie
  5. cadillack9
    Pretty darn good I used Splenda and bacon fat. Next time try a bit of soy sauce. That livens it up a bit and enhances the cabbage flavor


  1. katie in the UP
    This is an excellent use of red cabbage! The only change I made is I used beef stock instead of chicken (it's what we had on hand). Thank you for posting!


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