Martha Stewart Braised Red Cabbage

Martha Stewart braised red cabbage is an easy side dish made with crisp bacon, red cabbage and Golden Delicious apple, ready in 60 minutes. This make-ahead holiday side dish fits Thanksgiving, Christmas and cozy Sunday dinner, since it reheats well on the stovetop.

Cook the cabbage covered and stir it now and then, because the trapped steam is what turns the tough shreds silky and sweet. Lift the lid too often or cook it uncovered and the liquid reduces before the cabbage softens, leaving it chewy and dry.

Martha starts with bacon, then cooks the onion and cabbage right in the rendered fat, so the smoky flavor runs through the whole pot. She also stirs in the apple only for the last stretch, which keeps the pieces tender but not mushy.

Martha Stewart Braised Red Cabbage

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

140

kcal

Slow braising in vinegar and red wine turns sliced cabbage soft and glossy, while the bacon fat gives it a smoky backbone. The apple melts in at the end for a gentle sweetness.

Ingredients

• 4 ounces bacon (about 4 slices), cut crosswise into ½-inch pieces
  

• 1 medium onion, thinly sliced
  

• 1 head red cabbage (2 ¼ pounds), halved, cored, and cut lengthwise into ½-inch-thick slices
  

• 1/2 cup cider vinegar
  

• 1/2 cup dry red wine
  

• 3/4 cup water
  

• 2 tablespoons dark-brown sugar
  

• Coarse salt and freshly ground pepper
  

• 1 Golden Delicious apple, peeled, cored, and cut into ½-inch pieces
  

Directions

• Render the bacon: Cook 4 ounces of bacon, cut into 1/2-inch pieces, in a large pot over medium heat, stirring occasionally. It takes about 8 minutes for the fat to render and the bacon to turn crisp.
• Soften the onion: Add 1 thinly sliced medium onion to the pot with the bacon. Cook, stirring occasionally, for about 3 minutes until the onion turns translucent.
• Add the braising liquid: Add 1 head of red cabbage (2 1/4 pounds), halved, cored and cut into 1/2-inch-thick slices, with 1/2 cup cider vinegar, 1/2 cup dry red wine, 3/4 cup water, 2 tablespoons dark-brown sugar and 1 1/2 teaspoons coarse salt. Stir it all together so the cabbage is coated.
• Start the braise: Raise the heat to medium-high, cover the pot and cook for 5 minutes. That gets the liquid simmering and the cabbage wilting down.
• Braise low and slow: Reduce the heat to medium-low and keep the pot covered, stirring occasionally, for 30 minutes. The cabbage softens and soaks up the vinegar and wine during this time.
• Add the apple: Stir in 1 Golden Delicious apple, peeled, cored and cut into 1/2-inch pieces. Cover and cook for 25 to 35 minutes, until the cabbage and apples are tender.
• Season and serve: Season the cabbage with freshly ground pepper and taste for salt. Then spoon it into a serving dish while it's still hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make braised red cabbage ahead of time?

Yes, it's actually a good make-ahead dish, since you can cook it a day before serving. Let it cool completely before refrigerating, then reheat it covered over medium heat.

What can I use instead of red wine?

Swap the 1/2 cup of wine for extra water plus a tablespoon more cider vinegar, which keeps the tangy balance. Apple juice also works, though it makes the dish a bit sweeter, so you may want less brown sugar.

How do I store leftover braised red cabbage?

Cool it completely, then keep it in an airtight container in the refrigerator for up to 4 days. Reheat it in a covered pot over medium heat with a splash of water if it looks dry.

Can I make this without bacon?

You can, though you'll lose the smoky flavor. Cook the onion in 2 tablespoons of butter or olive oil instead, and add a pinch of smoked paprika to bring some of that depth back.

Why is my braised cabbage still tough?

It almost always needs more time or more steam. Keep the lid on and stay at medium-low heat. Give it the full 55 to 65 minutes of braising, adding a splash of water if the pot looks dry.