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With only five ingredients, this braised red cabbage recipe is a side dish that’s both flavorful and fuss-free. This version uses currant jelly and apple cider to bring the dish a balanced mix of sweet and tart flavors that go with a variety of entrées. Braised red cabbage can easily be made ahead too, so it’s a good choice for entertaining.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- RED CABBAGE: Look for a cabbage with that feels heavy for its size and is a bright, purplish-red color. To prepare, just rinse the whole head, pat dry, remove the outermost layer of leaves, and cut as needed.
- APPLE CIDER: The cabbage gives off quite a bit of liquid itself as it braises, so you don’t need much additional, but cider is our first choice. You can substitute cranberry juice, pomegranate juice, or apple juice.
- CURRANT JELLY: In addition to its sweetness, currant jelly has a bright, tart flavor that is perfect for keeping the sweetness of this dish in check. However, it’s not always easy to find and can be pretty pricey. Seedless raspberry jam is a good substitute.
Overview
How To Make Braised Red Cabbage
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREP THE CABBAGE: Remove the core from the cabbage, slice it thinly and place it in a heavy soup pot or Dutch oven. Sprinkle with a bit of salt, then add butter and apple cider. Set the pot over medium-high heat and cook until the cabbage starts to wilt.
BRAISE THE CABBAGE: Lower the heat to medium, stir in currant jelly, and cover the pot. Cook gently, stirring every so often until most of the liquid has cooked off and the cabbage is glazed and tender. Taste for seasoning and serve.
MAKE AHEAD TIPS
This dish can be made ahead and refrigerated for up to 3 days. To reheat, coat a casserole dish with nonstick spray, add the cabbage and cover with foil. Reheat in a preheated 350°F oven for 20 minutes.
RECIPE VARIATION
Here’s an easy way to switch up the flavors of this recipe. Replace the apple cider with orange juice and use orange marmalade instead of currant jelly.
Serving Suggestions
Braised red cabbage becomes tender and lightly glazed as it cooks, making it perfect to serve with hearty main dishes that benefit from a side dish with sweet and tangy notes that cut through their richness. Think pairing it with classic entertaining fare like a prime rib or pork roast, or for something a little different, roasted Cornish game hens or a roasted venison tenderloin (our personal favorite).
Braised Red Cabbage
Ingredients
- 1 medium head red cabbage, about 2-1/2 pounds
- 1-1/2 teaspoons salt
- 1 tablespoon butter
- 1/2 cup apple cider
- 1/2 cup currant jelly
Instructions
- Cut the cabbage lengthwise into quarters, trim the core away from each piece, then thinly slice it and place in a heavy soup pot or dutch oven.
- Season the cabbage with salt, then add the butter and cider and cook over medium-high heat, stirring occasionally, until the cabbage has wilted, about 10 minutes.
- Reduce the heat to medium, stir in the currant jelly and cover the pan.
- Continue cooking, stirring every five minutes or so, until the liquid has evaporated and the cabbage is nicely glazed, 25 to 30 minutes longer.
- Taste and adjust the seasoning if desired, then transfer to a serving dish.
Notes
Make Ahead Tips
This dish can be made ahead and refrigerated for up to 3 days. To reheat, coat a casserole dish with nonstick spray, add the cabbage and cover with foil. Reheat in a preheated 350°F oven for 20 minutes.Recipe Variation
Here’s an easy way to switch up the flavors of this recipe. Replace the apple cider with orange juice and use orange marmalade instead of currant jelly.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
