Chef Jenn’s Braised Red Cabbage
Tangy, smoky, and just sweet enough, Chef Jenn’s Braised Red Cabbage is a comforting German-style side that fits weeknight dinners or holiday feasts.
Servings: 5 servings
Calories: 158kcal
Ingredients
- 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
Serving: 1cup | Calories: 158kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 147mg | Potassium: 314mg | Fiber: 2g | Sugar: 15g | Vitamin A: 944IU | Vitamin C: 51mg | Calcium: 60mg | Iron: 1mg