Braised Cabbage with apples is made the traditional German way, but with a special ingredient as the sweetener to make it Paleo. Perfect for celebrating Oktoberfest at home, anytime of the year!
Braised Cabbage with Apples
The sweet and sour flavors of a German braised cabbage is a perfect addition to an Oktoberfest celebration at home.
Cabbage is cooked slowly until tender with onions, apples, vinegar and honey.
Of course, it's also great anytime of the year and as a tasty side to pork, chicken, beef, or sausages.
Watch the video on how to make it
Ingredients to make this Braised Red Cabbage Recipe
- Cabbage - Red is typically used, but green cabbage can be used too. They taste similar, with red cabbage more earthy in flavor and green cabbage is a little sweeter once cooked.
- Coconut oil or Avocado Oil- Use one of these oils if following a Paleo diet. If not, use any cooking oil or fat you prefer.
- Apples - Most of the time I use green apples, but I have used other apples if I don't have the tart green ones on hand. Any type will do, so just use your favorite.
- Onion - Use your favorite type of onion. I've used both red and yellow onion in this recipe and both taste great!
- Unfiltered Apple Cider Vinegar - I use Bragg Organic Raw Apple Cider Vinegar and it can be found in local grocery stores. This type of vinegar is less processed and contains the "mother". I only use this type of ACV vinegar, but any apple cider vinegar (unfiltered or filtered) can be used for this recipe.
- Honey - If you regularly follow my blog, you know I'm all about less processed foods. I only have raw honey in my pantry, so it's what I use. Yes, I know some of the beneficial properties of the raw gets cooked out, but I'd still rather use it. Pasteurized honey can be substituted for the raw, so just use what's in the pantry.
How to cook red cabbage
- Place a heavy bottomed lidded pot on the stove, add 1 tablespoon oil and turn the heat on medium. Once the oil is heated, add the 1 large diced onion and 2 diced apples. Sauté until slightly soft and lightly browned.
- Add the 5 cups chopped cabbage and continue to cook, stirring occasionally, for 15 minutes or until cabbage softens a bit.
- Add the ½ cup of apple cider vinegar, 1 ½ tablespoons of honey, and salt and pepper to taste. Stir well, cover and reduce heat to low.
- Cook over low heat for an hour or until cabbage is tender, stirring occasionally, .
- Taste once fully cooked and add more vinegar for a more sour taste and/or more honey for a sweeter taste.
Can you freeze cabbage?
Yes, cabbage can be frozen, but it has to be cooked first. Fresh cabbage doesn't freeze well at all.
Last time I make this red cabbage recipe, I made a double batch and froze the leftovers in an airtight glass container for 3 months.
I thawed it in the refrigerator overnight, heated it up in a pot the next day over low heat, and it tasted delicious!
The texture of the cabbage was a little softer than it's pre-frozen self, but the taste was exactly the same as when I made it fresh.
What to serve with braised cabbage
Kartoffelsuppe German Potato Soup - This creamy soup is made quick and easy in only 15 minutes with the Instant Pot. Optional vegan cooking instructions are included too!
Braised Lamb Shanks - Economically priced shanks are slow cooked until tender in a red wine sauce flavored with tomato, onions, garlic, and fresh rosemary.
Lyonnaise Potatoes - Classic side dish of potatoes and onions pan fried until crispy and tender and tossed with fresh parsley.
Braised Beef Short Ribs - Beef ribs are slow cooked for hours in a red wine, beef stock, and rich tomato sauce.
Roast Chicken and Vegetables - Crispy skinned whole chicken is surrounded by potatoes, onions, beets, whole garlic cloves, and herbs for a comforting meal.
Fresh Ginger and Shallot Green Beans - A simple and healthy side dish, perfect with any meal. Less than 5 ingredients and takes less than 15 minutes to make!
Braised Beef Brisket - The easiest recipe for oven roasted slow cooked meat that's so moist and tender, you can cut it with a fork! It even makes it's own caramelized onion sauce too.
Did you try this recipe? Please leave a comment and a rating below to let me know! I LOVE to hear from you!
Braised Cabbage
Ingredients
- 5 cups green or red cabbage shredded or chopped (5 cups should be 1 large whole cabbage)
- 1 tablespoon coconut oil (or use avocado oil)
- 2 apples diced (can leave skin on)
- 1 large onion diced
- ½ cup unfiltered apple cider vinegar (I use Bragg Organic Raw Apple Cider Vinegar, but any kind of ACV can be used)
- 1 ½ tablespoons honey (can use pasteurized or raw honey)
- salt and pepper to taste
Instructions
- Melt 1 tablespoon coconut or avocado oil in a heavy pot over medium heat. Sauté the 1 large diced onion and 2 diced apples until slightly soft and lightly browned, about 5 minutes.
- Add the 5 cups chopped cabbage and cook over medium heat, stirring occasionally, for 15 minutes or until cabbage softens a bit.
- Add the ½ cup apple cider vinegar, 1 ½ tablespoons honey, and salt and pepper to taste. Stir well, cover and reduce heat to low.
- Continue to cook for 1 hour or until cabbage is tender, stirring occasionally. Taste and add more vinegar (to make more sour), add more honey (to make more sweet) and salt and pepper, if necessary.
Recipe Notes & Tips:
- Store leftover braised cabbage in an airtight container for 3-5 days in the refrigerator.
- For longer storage, cooked cabbage can be frozen for up to 3 months. To thaw, place in refrigerator overnight. To heat up, put thawed cabbage in a pot over low heat and stir occasionally until heated throughout.
Heather Wells
Tastes just like the red cabbage our favorite German restaurant! I don't like to cook much but this was easy enough to do and we have leftovers for tonight. Thank you for this recipe!
Karrie
Thanks Heather and so glad you liked the recipe!
Wendy L.
I saw your recipe when I was looking for a healthier German red cabbage recipe for Octoberfest. The honey added the right amount of sweetness to the cabbage. We all loved it and they can't wait for me to make it again.
Karrie
Thank you Wendy and so happy everyone loved the recipe!