Martha Stewart Braised Red Cabbage with Apple and Onion

Martha Stewart braised red cabbage with apple and onion is a tender, tangy-sweet side dish with Gala apple, cider vinegar and butter that comes together in 45 minutes. This simple fall side dish fits Thanksgiving, Sunday dinner and cozy weeknights next to pork chops or roast chicken.

Slice the cabbage into thin ribbons, because thin strands soften evenly and soak up the vinegar and sugar in the pot. Cut it thick and the pieces stay tough in the middle while the outside turns mushy.

Martha starts the onion and apple in butter before the cabbage goes in, so both soften and sweeten first. Then the vinegar and sugar simmer together with the cabbage, which gives the sweet-and-sour balance that keeps this version bright instead of dull.

Martha Stewart Braised Red Cabbage with Apple and Onion

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

120

kcal

Thin ribbons of red cabbage turn silky and glossy as they simmer with soft apple and onion. A splash of vinegar keeps the flavor sharp and the color a vivid purple.

Ingredients

• 1 tablespoon butter
  

• 1 medium onion, halved and thinly sliced
  

• 1 Gala or Fuji apple, halved, cored, and sliced
  

• 1 head red cabbage (2 pounds), cored, quartered, and thinly sliced
  

• Coarse salt and ground pepper
  

• 3 tablespoons cider vinegar
  

• 4 teaspoons sugar
  

• 1/2 cup water
  

Directions

• Cook onion and apple: Melt 1 tablespoon butter over medium heat in a large Dutch oven or heavy pot. Then add the sliced onion and apple and cook, stirring, for 4 to 6 minutes until the onion softens.
• Add the cabbage: Stir in the cored, quartered and thinly sliced head of red cabbage and season with coarse salt and ground pepper. Pile it in as high as the pot allows, since it wilts down fast once it heats.
• Add vinegar, sugar and water: Pour in 3 tablespoons cider vinegar, 4 teaspoons sugar and 1/2 cup water. Stir well so the sugar dissolves and every strand of cabbage gets coated.
• Simmer until tender: Bring the pot to a boil, then reduce to a simmer and cover. Cook for 20 to 25 minutes until the cabbage is tender, then season again with salt and pepper to taste.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I cut a head of red cabbage for braising?

Peel off the first layer or two of tough outer leaves and discard them. Halve the head through the stem, then cut out the white core with a diagonal cut on each side. Lay each half flat and slice it crosswise into thin ribbons.

How long does leftover braised red cabbage keep?

Store it in an airtight container in the fridge for 3 to 5 days. When you warm it up, use a saucepan or skillet over medium heat and stir in a splash of water or broth plus a dash of vinegar, which brings the flavor back to life.

What should I serve with braised red cabbage?

It goes well with pork chops, schnitzel, braised sausages and roast chicken. It also works next to leftover roast turkey, where the tangy-sweet flavor cuts through the richness.

Can I use a different apple or vinegar?

Gala or Fuji apples are the ones the recipe uses because they stay sweet and hold their shape. Another sweet, firm apple should work, and apple cider vinegar is the best match, though I'd taste before adding more of any swap.

What is the most common mistake with braised cabbage?

Cutting the cabbage too thick is the big one, since thick pieces cook unevenly and stay tough in the center. Keeping the pot covered at a gentle simmer also matters, because a hard boil can dry the pot out before the cabbage softens.