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German Braised Red Cabbage

German Braised Red Cabbage

Erica Schwarz


  • 2 oz bacon chopped
  • 1/2 medium onion diced
  • pinch kosher salt
  • 4 c shredded red cabbage
  • 1/2 c dry red wine
  • 1/2 c apple juice
  • 1 T honey
  • 1 dried bay leaf
  • 4 cloves garlic
  • 1 apple peeled, cored, and quartered


  • 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.