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An overhead view of a serving bowl of braised red cabbage with a spoon in it, on top of a linen napkin with white ceramic salt and pepper shakers behind it and to the left.
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Braised Red Cabbage

Braised red cabbage with apple cider and currant jelly is a classic sweet-and-sour side dish that pairs beautifully with roast pork, sausages, chicken, and classic holiday entrées.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Sides
Cuisine: German
Servings: 6 servings
Author: Lynne Webb

Ingredients

  • 1 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 (see notes)

Instructions

  • Quarter the cabbage lengthwise and trim away the core from each section. Thinly slice the cabbage and transfer it to a heavy soup pot or Dutch oven.
  • Add the salt, butter, and apple cider. Cook over medium-high heat, stirring occasionally, until the cabbage softens and begins to wilt, about 10 minutes.
  • Reduce the heat to medium and stir in the currant jelly until melted and evenly distributed.
  • Cover the pot and continue cooking, stirring every 5 minutes or so, until the liquid has reduced and the cabbage is tender and lightly glazed, 25 to 30 minutes longer.
  • Taste and adjust the seasoning if needed, then transfer to a serving dish and serve warm.

Nutrition

Calories: 163 | Total Fat: 2g | Cholesterol: 5mg | Sodium: 657mg | Carbohydrates: 36g | Fiber: 4g | Sugar: 23g | Protein: 3g