Tangy Braised Cabbage With Apple and Onion Recipe

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 07/26/19
Braised cabbage
Diana Rattray
  • Total: 2 hrs 5 mins
  • Prep: 20 mins
  • Cook: 105 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
236 Calories
12g Fat
32g Carbs
5g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 236
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 135mg 6%
Total Carbohydrate 32g 12%
Dietary Fiber 10g 36%
Protein 5g
Calcium 143mg 11%
*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.)

This flavorful braised cabbage is an easy preparation and it makes a tasty side dish. Serve the dish with ham, corned beef, or a pork dish. The apple and apple jelly combined with the vinegar gives the dish a nice mix of sweet and sour flavors. If you like the taste of caraway seeds, they make an excellent addition.

Ingredients

  • 4 tablespoons butter
  • 1 large onion (quartered and thinly sliced)
  • 1 large tart apple (peeled, cored, finely diced)
  • 1/2 head of cabbage (coarsely chopped or shredded, about 8 cups)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons cider vinegar
  • 1/4 cup apple jelly
  • Kosher salt, to taste

Steps to Make It

  1. Melt the butter in a large saucepan or Dutch oven over medium-low heat. When the butter is hot, add onion and apple and cook, stirring, for about 7 to 10 minutes, or until soft.

  2.  Add cabbage, black pepper, vinegar, and the preserves or jelly. Stir to mix well. Cover the pan tightly and simmer slowly over low heat for about 1 to 1 1/2 hours, or until cabbage is very soft and tender.

  3.  Taste and add salt, as needed.

Recipe Variations

  • Replace the apple jelly with apricot preserves.
  • Cook 2 to 4 slices of bacon. Drain, crumble, and then toss with the cabbage just before serving.
  • Add 1 teaspoon of caraway seeds to the pan along with the cabbage.

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