Tangy Braised Cabbage With Apples and Onions

Braised cabbage
Diana Rattray
Prep: 20 mins
Cook: 105 mins
Total: 2 hrs 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
303 Calories
12g Fat
51g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 303
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 30mg 10%
Sodium 102mg 4%
Total Carbohydrate 51g 19%
Dietary Fiber 8g 29%
Total Sugars 35g
Protein 3g
Vitamin C 71mg 355%
Calcium 102mg 8%
Iron 1mg 4%
Potassium 580mg 12%
*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.)

Braised cabbage is an easy and tasty side dish that can accompany meaty meals, adding a touch of brightness and vibrant flavors. Made with vinegar, fresh apples, and a touch of apple jelly over low and slow heat, the cabbage gets infused with these flavors and turns a pretty light yellow color. Season to taste with salt and pepper and serve this great dish with your favorite meals. Excellent with ham or any type of pork preparation, the cabbage can be served hot or cold depending on your main. Best hot with pork loin, it makes a great cold salad with pastrami sandwiches or corned beef Reubens. Because braising requires time to achieve the perfect results, this recipe needs a little planning ahead, although the preparation itself is very short and straightforward. You need a little over 2 hours to make the best out of a tasty head of cabbage.

For our recipe, you need a tart apple, and because you're going to peel it, there's no need to splurge on an organic apple, unless that's what you have around. Crisp and tangy apples are ubiquitous in American kitchens, as they make up most apple pie fillings. There are many types that come in handy when making savory dishes besides the good old Granny Smith. Northern Spy and Braeburn are also excellent choices when you're looking for the perfect texture and flavor. We recommend these because the long exposure to heat in the recipe might disintegrate other softer and sweeter apples. Other types of semi-tart apples that work include Cortland, Pink Lady, Empire, McIntosh, and Jonathan. For your cabbage, choose a green head such as Savoy or Napa, although red braised cabbage is also delicious. You want a head that's firm all around and feels heavy for its size. The outer leaves should not have patchy spots or brownish lesions.

Our basic braised cabbage is also a great base for adding other ingredients. The peppery and citrusy flavor of caraway seeds is great with the tart cabbage—simply add it alongside. For a decadent addition, cook, drain, and crumble some slices of bacon and then toss with the cabbage just before serving. The original no-bacon version is a great vegetarian dish, and you can make it vegan by using vegan margarine instead of dairy butter.


  • 4 tablespoons (2 ouncesunsalted butter

  • 1 large onion, quartered and thinly sliced

  • 1 large tart apple, peeled, cored, finely diced

  • 1/2 head cabbage, coarsely chopped or shredded, about 8 cups

  • 1/4 teaspoon freshly ground black pepper

  • 3 tablespoons apple cider vinegar

  • 1/4 cup apple jelly

  • Kosher salt, to taste

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4.  Taste and add salt, as needed.

Recipe Variation

  • Apricot jelly is a great alternative to apple in this recipe.

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