The Best Cabbage I Ever Had

As part of my gourmet football dinner (see the Osso Bucco post), I decided that a long cooking vegetable was needed. Braised red cabbage to the rescue.

When I served it my mother, the woman who told me to eat vegetables for so many years, said she only wanted a little bit as she was not a fan of cooked cabbage. After her first bite, though, she said it was the best cooked cabbage she ever had. I agree. This stuff is great!

There is a lot of cabbage in this recipe. You can easily cut it in half for four.

Frying up the onions.

Sweating the cabbage.

Ready to serve.

Leave out the bacon for Kosher and vegetarian versions.

Braised Red Cabbage

Prep Time: 15 min | Cook Time: 1 hr 30 min | Makes: 6 servings | Difficulty: Easy


  • 4 slices bacon, thinly sliced
  • 2 medium yellow onions, thinly sliced
  • 1 cinnamon stick
  • 2 bay leaves
  • 4 teaspoons kosher salt
  • 1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
  • 1 Granny Smith apple, cored and cut into bite size pieces
  • 2 to 3 cups low-sodium chicken broth
  • 1/2 cup red wine vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper


Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.

Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.

Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


Tags: , , , , , , , , , , , , , , , , ,

Categories: German, kosher, Low Carb, Lunch, Recipes, Side Dish, vegan, vegetable3

Author:The Ranting Chef

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14 Comments on “The Best Cabbage I Ever Had”

  1. October 30, 2012 at 11:08 am #

    I am so glad you posted this recipe! I have been looking for a good red cabbage recipe for YEARS! I think this just might do it! I have never cooked with a cinnamon stick before. What was that like?


    • October 30, 2012 at 11:30 am #

      Added good flavor without being overpowering at all like the same quantity of ground cinnamon would be.


      • October 30, 2012 at 2:30 pm #

        I want to give this recipe a try for the holidays!


  2. October 30, 2012 at 11:12 am #

    I make a very similar recipe (no Cinnamon) to this and add turkey sausage to it – it is the BEST cabbage dish I have ever tasted as well! In fact I also got a friend of mine addicted to it too! I have also made it with green cabbage and its just as good!


  3. October 30, 2012 at 11:37 am #

    Being part German, I’ve made this dish a lot and it’s always a hit. I’m glad you posted this. I’ll have to try your version as you added a cinnamon stick where I normally don’t.


  4. October 30, 2012 at 12:35 pm #

    I love red cabbage and forgot about it. Thank you for posting the recipe.


  5. October 30, 2012 at 12:47 pm #

    I love braised red cabbage. I like to use apple cider vinegar instead of the red wine version. I haven’t used cinnamon in it before. I’ll have to try that next.


  6. Mo
    October 30, 2012 at 3:40 pm #

    YUM! I personally love cooked cabbage in just about any form, and this one sounds extra yummy! Love the apple and cinnamon stick, perfect for the fall. Thanks for sharing!


  7. October 30, 2012 at 3:46 pm #

    Love red cabbage & now I have a great recipe for it! Thanks!


  8. October 30, 2012 at 5:47 pm #

    This pretty much identical with the one I make. It is GREAT with Thanksgiving turkey and mashed potatoes, too.


  9. November 1, 2012 at 1:24 am #

    I’m a fan


  10. November 5, 2012 at 7:45 am #

    I’ll try this recipe. Looks great, and cabbage is a super food.


  11. November 5, 2012 at 9:02 am #

    Yum. I just love braised red cabbage. This looks like an excellent mix of flavors.



  1. Amish-Inspired Sweet and Tangy Cabbage with Chicken Sausages « Rachel's Table - October 31, 2012

    […] haven’t been able to get that sauerkraut out of my mind. Until I saw this recipe on I used it as a starting point for my own Amish-Inspired Sweet and Tangy Cabbage with Chicken […]


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