German Braised Red Cabbage

German Braised Red Cabbage

Sweet, tender, braised red cabbage is a recent discovery of ours and a new favorite. Pictured above front and center, it was a star in our Christmas buffet this year. The sheer fact that this is so incredibly easy to make makes this a dish worth sharing…often.

German Braised Red Cabbage
  1. 2 oz bacon, chopped
  2. 1/2 medium onion, diced
  3. pinch kosher salt
  4. 4 c shredded red cabbage
  5. 1/2 c dry, red wine
  6. 1/2 c apple juice
  7. 1 T honey
  8. 1 dried bay leaf
  9. 4 cloves garlic
  10. 1 apple, peeled, cored, and quartered
  1. In a large skillet with a lid, cook the bacon until crisp. Add the onion and salt, and saute until the onions are lightly browned. Add the cabbage and cook for 2-3 minutes. Add the red wine and juice and deglaze the pan, scraping up the browned bits with a wooden spoon. Add the remaining ingredients, cover, reduce heat to low, and simmer 2 hours. Add more apple juice if the level of liquid gets too low. Serve warm.
Erica's Recipes


This recipe is adapted from

German Braised Red Cabbage

German Braised Red Cabbage

  • Haley

    Looks tasty!

  • Food,Photography & France

    Nice recipe. I’m planning to make red cabbage today, and I’ll use this recipe in place of my normal one. Thanks.

    • Erica (@Erica’s Recipes)

      Great thanks! Let me know how it works out for you!