Red Cabbage With Bacon and Apples

red cabbage and apple
Red cabbage cooked with apple and bacon.

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
138 Calories
4g Fat
20g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 138
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 4%
Cholesterol 2mg 1%
Sodium 124mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 16%
Protein 4g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nutritious red cabbage is flavored with cooked diced bacon, tart Granny Smith apples, and seasonings. Use turkey bacon to keep the dish low in fat.

I like caraway seeds in this dish but they can be left out if you aren't a fan. Also, red wine can be replaced with more beef stock.

This cabbage makes a nice side dish to serve with pork chops or a pork loin roast. The cabbage would go well with steaks as well.


  • 2 tablespoons olive oil
  • 1 large red onion (chopped)
  • 1 clove garlic (minced)
  • 2 pounds red cabbage (shredded)
  • 3 tablespoons cider vinegar
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon ground black pepper
  • 2 large Granny Smith apples (peeled, cored, and chopped)
  • 3 to 4 slices cooked bacon (diced)
  • 1/2 cup red wine (such as pinot noir or a cabernet)
  • 1/2 cup beef stock (unsalted or low sodium)
  • Optional: caraway seeds (about 2 teaspoons)
  • kosher salt (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan or Dutch oven, heat oil over medium heat.

  3. Add onions and saute until softened, about three minutes.

  4. Add the garlic and cabbage, the vinegar, sugar, pepper, chopped apples, bacon, wine, and beef broth.

  5. Bring to a simmer, reduce heat, and cover.

  6. Continue cooking for 30 to 45 minutes until cabbage is tender.

  7. Taste and add caraway seeds and salt, as desired.

  8. Serve and enjoy!


  • A mandoline makes shredding cabbage and other slicing tasks super easy. Or use a food processor with the slicing disk.

Recipe Variations

  • Caraway seeds can be left out if you aren't a fan.
  • Red wine can be replaced with more beef stock.