Braised red cabbage with apples

A delicious way to enjoy the vegetable of the year!

Did you know that some are calling 2026 the year of the cabbage? I was pretty excited when I learned that one of my favourite foods is the ‘it’ vegetable this year. Not only is cabbage delicious and affordable, but it’s also extremely versatile as well. I love the flavourful crunch it adds to salads plus how tender and sweet it can be when slow cooked, as in this German-inspired dish, which is one of my very favourite ways to enjoy cabbage. For more inspiration, check out the many other cabbage recipes on this site, including those featured in this cabbage recipe roundup.

Ingredients

• 1 small head red cabbage (approximately 1.5-2 lbs or 680-900 g)
• 3 tablespoons (42 g) bacon fat, butter or olive oil (or a combination)
• 1 tablespoon (12.5 g) white sugar
• 1 large yellow onion, minced
• 1 large apple, peeled and diced
• 1/4 cup (60 mL) red wine or apple cider vinegar
• 1 teaspoon kosher salt
• 1 cup (250 mL) water (plus more, if needed)

Method

• Cut core out of bottom of cabbage and discard. Cut cabbage into sections and shred with a large knife, discarding any tough ribs.
• Heat fat, oil or butter in a large, heavy-duty pot placed over medium-high heat. Add sugar to fat and sauté until sugar is golden, about 2 minutes. Add onion and apple; stir well to coat with fat and cook over low heat 3-4 minutes.
• Add cabbage to the pot and toss until evenly coated with fat. Drizzle the vinegar over top and stir to blend thoroughly. Cover pot and braise cabbage mixture slowly for about 10 minutes.
• Sprinkle cabbage mixture with salt then stir in 1 cup (250 mL) water. Replace lid and simmer over low heat for 1 1/2 – 2 hours, or until cabbage is tender. Stir often during this cooking time, adding more water if needed so mixture stays moist.
• Note that you can prepare this dish several days before serving; it also freezes well.

Serves 6-8