Bright, tangy, and just the right amount of sweet, my Braised Red Cabbage is a family-favorite side that tastes bold without asking much from you in the kitchen. The cabbage softens into tender, flavorful bites while the bacon gives it a smoky richness that makes the whole dish come together easily, and it cooks all in one pot on the stovetop. What’s not to love?
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This cabbage dish is one of those recipes that fits just as easily at a weeknight table as it does on a holiday spread. It works with weeknight dinners and feels right at home on a holiday table. Paired with roasted meats, sausages, or hearty casseroles, it earns its spot on the menu. It reheats beautifully, so I often make it ahead, knowing the flavor only deepens after a night in the fridge.
Nothing says fall or Oktoberfest quite like braised red cabbage. I’ve been making this sweet and sour braised cabbage for decades, and it always gets gobbled up. And, it tastes even better the next day so don’t be afraid to double the recipe if you’ve got a pot large enough!
Ingredients
- Red cabbage – Don’t shred the cabbage too fine. Thicker than you would shred it for coleslaw, but not too thick or it’ll take longer to cook down.
- Bacon – Regular bacon is fine. Don’t use flavored bacon.
- Onion – I use plain old cooking onions in this recipe. They cook down and disappear in the braised red cabbage, leaving the flavor behind.
- Garlic
- Water or vegetable broth – I usually just use water. This recipe is not hurting for flavor, but if you have vegetable broth on hand, use it.
- Apple cider vinegar – Apple cider vinegar is essential. You can use other vinegars, but apple cider vinegar will give you the most authentic German flavor.
- Brown sugar – Not packed brown sugar. You can always add a bit more sugar at the end if you like it sweeter.
- Salt and pepper – I sprinkle a bit of salt on the cabbage as it cooks to help it braise, and then season before serving.
How to Make Chef Jenn’s Braised Red Cabbage with Bacon
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by crisping up the bacon in a braiser pan over medium heat, about 5–7 minutes. I like using this type of pan because it goes from browning to simmering without switching dishes. Once the bacon is done, pull it out and set it aside while leaving the drippings in the pan.
Add the onions next and sauté, using a silicone-coated flat whisk to scrape up all those tasty bits from the bottom. This tool is handy because it gets into the corners without scratching the pan. Let the onions cook down for about 5 minutes until soft and fragrant. Add the garlic and cook for an additional minute.
Toss in the shredded cabbage and stir with a long-handled spoon so it gets evenly coated in the bacon drippings. The long handle helps keep your hands safe from the steam. Cover the pan and let it simmer gently for about 30 minutes, giving it a stir now and then.
Once the cabbage is softened, add the vinegar, brown sugar, and water (or broth). Stir with a spoonula so the liquids and solids come together easily. Keep it uncovered and simmer for 5 minutes so the flavors can blend.
Finish it off by returning the bacon to the pot, seasoning with salt and pepper, and serving warm. A stoneware dish is my favorite for serving because it keeps the cabbage hot at the table.
Chef Jenn’s Tips
- This recipe doubles easily if you have a large enough pot. The cabbage cooks down, but you’ll need space to start.
- Adjust the flavor balance at the end. More sugar will sweeten it up, and more vinegar will give it extra tang.
- If the cabbage looks dry while cooking, just splash in more water.
- It reheats beautifully and actually tastes better the next day, so go ahead and make it in advance.
Serving Suggestions
I like pairing this with a roasted chicken for a simple but hearty dinner. The tangy cabbage cuts through the richness of the meat, and adding some roasted seasonal veggies makes it a complete meal with very little effort.
Storage
Keep any leftovers in a sealed container in the fridge for up to 4 days. When reheating, use low heat on the stovetop and add a splash of water or broth so it stays moist and flavorful.
Chef Jenn’s Braised Red Cabbage
Add Preferred SourceIngredients
- 1/2 head of red cabbage shredded
- 4 slices bacon chopped
- 1 cup onion sliced
- 2 cloves garlic
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 cup water or vegetable broth
- Salt and pepper to taste
Instructions
- Cook the chopped bacon in a large Dutch oven over medium heat for 5–7 minutes, until crispy and the fat has rendered. Remove bacon and set aside, leaving the drippings in the pot.
- Add sliced onions to the pot and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for an additional minute.
- Stir in the shredded red cabbage to coat it in the onion mixture. Add the water or broth, cover, and simmer gently for 30 minutes, stirring occasionally, until the cabbage is tender.
- Pour in the apple cider vinegar and brown sugar. Stir and cook uncovered for 5 minutes to allow the flavors to meld.
- Return the bacon to the pot and season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- This recipe doubles easily if you have a large enough pot. The cabbage cooks down, but you’ll need space to start.
- Adjust the flavor balance at the end. More sugar will sweeten it up, and more vinegar will give it extra tang.
- If the cabbage looks dry while cooking, just splash in more water.
- It reheats beautifully and actually tastes better the next day, so go ahead and make it in advance.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.