German-Australian Braised Red Cabbage
Tender shredded red cabbage slow-braised with tart apples, spices, and a sweet-sour vinegar glaze. A classic side for hearty roasts.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 145 kcal
Equipment
- •Large heavy-based saucepan
- •Chef's knife
- •Cutting board
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 145 kcal
- fat
- 6 g
- carbs
- 19 g
- fibre
- 4 g
- protein
- 2 g
- calories
- 145 kcal
Instructions
- 1
Melt the butter in a large heavy-based saucepan over medium heat.
- 2
Add the diced onion and cook for 4 minutes until soft and translucent.
- 3
Stir in the diced apples and cook for another 2 minutes.
- 4
Add the shredded red cabbage, tossing well to coat in the melted butter.
- 5
Pour in the red wine vinegar, brown sugar, whole cloves, bay leaf, and cinnamon.
- 6
Add the water, salt, and black pepper, then stir to combine thoroughly.
- 7
Cover with a tight-fitting lid and reduce the heat to low.
- 8
Simmer gently for 40 to 45 minutes, stirring occasionally, until the cabbage is tender.
- 9
Remove the lid and cook for 5 minutes to reduce any excess cooking liquid.
- 10
Discard the bay leaf and whole cloves before spooning into a warm serving dish.
Chef's tips
The vinegar is vital because the acid preserves the vivid ruby colour while balancing the natural sweetness of the apples and sugar. Braising over very low heat ensures the cabbage becomes meltingly tender without catching on the base of the pan.
Ingredient substitutions
- red wine vinegar → apple cider vinegar
- butter → olive oil or plant-based butter for a dairy-free and vegan dish
- brown sugar → white caster sugar or golden syrup
Storage
Store cooled red cabbage in an airtight container in the fridge for up to 4 days; flavours improve over time.
Reheating
Reheat gently in a small saucepan over low heat with a splash of water, stirring until piping hot.
Common mistakes to avoid
- •Leaving out the vinegar, which causes the red cabbage to turn an unappealing blue-grey colour.
- •Cooking over high heat, which scorches the sugars and burns the cabbage before it softens.
- •Shredding the cabbage too thickly, resulting in a tough and unevenly cooked texture.
Serving suggestions
Cooked German-Australian Braised Red Cabbage?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
