Braised Red Cabbage

This comforting braised red cabbage is going to make everyone at your dinner table so happy! It’s perfect for anyone who loves hearty, warming side dishes that fill your kitchen with the most amazing smells. Plus, it goes with just about any main course you can think of.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 1 hour, Serves: 8 people.

Nutrition Profile: Nut-Free, Soy-Free, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 122 Calories, 7g Fat, 11g Carbs, 5g Protein.

Ingredients You’ll Need

Bacon: You’ll need 6 center-cut bacon slices cut into 1-inch pieces. The bacon does double duty here – the drippings flavor the cabbage and the crispy pieces add amazing texture on top!

Butter: 3 tablespoons of unsalted butter helps create that rich, silky base for cooking the vegetables. It makes everything taste so much better.

Red Cabbage: One whole head cored and cut into 1/2-inch shreds, which gives you about 10 cups. Don’t worry about perfect shreds – rustic is totally fine!

Yellow Onion: 2 cups of sliced yellow onion adds sweetness and depth. White onion works great too if that’s what you have.

Chicken Stock: 3 cups of unsalted chicken stock creates the braising liquid. Vegetable stock works perfectly if you want to keep it lighter.

Whole-Grain Mustard: 3 tablespoons adds a lovely tangy kick that really makes the flavors pop. Regular Dijon works in a pinch.

Cider Vinegar: 2 tablespoons brings brightness and helps balance all those rich flavors beautifully.

Seasonings: 1/2 teaspoon ground pepper and 1/4 teaspoon salt keep things simple but flavorful.

Fresh Parsley: 2 tablespoons chopped fresh parsley adds a pop of color and freshness at the end.

How to Make Braised Red Cabbage

Step 1: Heat your large Dutch oven over medium-high heat. Add the bacon pieces and cook them, stirring often, until they’re nice and crispy – about 8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Keep all those delicious drippings in the pot!

Step 2: Add the butter right to those bacon drippings. Toss in your cabbage and onion, stirring everything around to melt the butter and coat the vegetables. Cook over medium-high heat, stirring every now and then, until the vegetables start to wilt down – about 6 to 8 minutes.

Step 3: Pour in the chicken stock, mustard, vinegar, pepper, and salt. Give everything a good stir, making sure to scrape up any tasty browned bits from the bottom of the pot. Bring it all to a boil over medium-high heat, then cover and turn the heat down to medium.

Step 4: Let it cook undisturbed for about 30 minutes until the cabbage is tender but still has a little bite to it. Don’t peek too much – just let it do its thing!

Step 5: Remove the lid and keep cooking over medium heat, stirring occasionally, until most of the liquid disappears – about 15 more minutes. You want just a little saucy liquid left. Stir in that fresh parsley, transfer to a serving bowl, and top with your crispy bacon pieces. Serve it up hot!

Easy and Quick Braised Red Cabbage Version

Want to speed things up? You can totally use pre-shredded cabbage from the store! Just grab about 10 cups worth and skip the chopping step. Also, if you’re in a real hurry, cook everything uncovered from the start and stir more often – it’ll be done in about 35 minutes total instead of an hour.

Serving Ideas

This braised red cabbage is amazing alongside roasted chicken, pork chops, or beef roast. It also pairs beautifully with mashed potatoes and some crusty bread. The sweet and tangy flavors make it perfect for holiday meals too!

Storage

Store leftovers in the fridge for up to 4 days in a covered container. To reheat, just warm it up in a saucepan over medium heat for about 5 minutes, stirring occasionally. You can also microwave it in 30-second intervals until heated through.

Substitutions

No bacon? No problem! Use 3 tablespoons of olive oil instead and add a pinch of smoked paprika for that smoky flavor. Turkey bacon works great too. If you don’t have whole-grain mustard, regular Dijon mustard is totally fine. Apple cider vinegar can be swapped for white wine vinegar if needed.

Pro Tips

• Don’t Rush the Wilting: Let the cabbage and onions really soften in that first step – it makes all the difference in the final texture.
• Taste and Adjust: Before serving, taste and add a little more vinegar if you want it tangier or a pinch more salt if needed.
• Make Ahead Magic: This actually tastes even better the next day! The flavors really meld together beautifully.
• Keep it Colorful: Don’t overcook the cabbage or it’ll lose that gorgeous deep red color.

FAQs

Can I make this vegetarian?

You bet! Just skip the bacon and use 4 tablespoons of butter or olive oil instead. Add a little smoked paprika for extra flavor depth. It’ll be just as delicious!

How do I know when the cabbage is done?

The cabbage should be tender when you poke it with a fork but still have a little bite to it. It shouldn’t be mushy! If it’s still too firm after 30 minutes, give it another 5-10 minutes.

Can I use green cabbage instead?

Sure! Green cabbage works perfectly fine, though you’ll lose that beautiful deep red color. The cooking time and method stay exactly the same.

What if my liquid evaporates too quickly?

No worries! Just add a little more chicken stock, about 1/4 cup at a time, until you get that perfect saucy consistency. Keep the heat at medium to prevent burning.

I’d love to hear how your braised red cabbage turns out! Drop a comment and let me know what you served it with. Happy cooking, friend!