Braised Cabbage

This braised cabbage has been a part of Christmas dinner in our house for decades. It’s easy, with simple ingredients, and is the perfect side dish to a Pork Loin, pork chops, or a Sunday roast dinner. While this red cabbage recipe is Swedish, it’s very similar to German red cabbage, with apples and red currant jelly to give perfect balance and a hint of sweetness.  

This braised cabbage recipe comes from the Time-Life cookbook series, Foods of the World, from the 60’s. Which is a classic cookbook series that I often rely on for international dishes.  (This post was originally published on January 4th, 2013.)

While we usually serve it during the holidays it’s also a great all autumn or winter long!

Ingredients for braised red cabbage

One head of cabbage is around 2 pounds and should easily serve 8-10, especially if you’re serving other vegetable sides. The leftovers are even better and last a few days in the fridge.

• 1 head of red cabbage
• 4 Tablespoons butter
• 1/3 cup white wine vinegar.
• 1/3 cup water
• 1 Tablespoon sugar
• 1 teaspoon kosher salt
• 1/4 cup red currant jelly (or lingonberry) 
• 2 Tablespoons apple, grated
• black pepper

How to make braised cabbage

Remove bruised outer leaves of cabbage head. Slice or shred raw cabbage with a knife or in a food processor. While it does have a long cooking time, once it’s in the oven, this recipe is pretty much hands-off.

• Preheat oven to 325 degrees F.
• Melt butter in a Dutch oven or large skillet, over a medium heat. If using a skillet, make sure it’s oven-proof or transfer it to a large baking dish and cover with aluminum foil.

• Sauté cabbage for a few minutes, coating all the cabbage with the melted butter.

• Add vinegar, water, sugar and salt and sauté another couple of minutes.
• Cover Dutch oven and place in center of oven for 2 hours.
• 10 minutes before cabbage is done, remove from oven and stir in red currant or lingonberry jelly and grated apples. Return to oven for an additional 10 minutes. Season to taste with additional salt and black pepper if necessary.
• Can be made up to 2 days in advance.

Cover Dutch oven and place in the middle of the oven for 2 hours. 10 minutes before cabbage is done, remove from oven and stir in jelly and grated apple.

Return to oven for an additional 10 minutes. Store any leftover cooked cabbage in an airtight container in the refrigerator for up to 3 days.

Can I make braised cabbage in advance?

This is a great side dish to make ahead as it actually tastes better the next day! I make it up to one or two days in advance. To reheat, bring to room temperature, then place in 300 degree F. oven for about 1 hour, tossing half way throught to distribute heat, (cooking time will vary). To microwave, heat 3 minutes at a time, covered, turning each time to check and distribute heat until piping hot. Reheat on the stove top, in a large pot and cover. Warm over a low heat, stirring periodically to prevent burning.

​What’s the best kind of apples to use for this dish?

Granny Smith apples, Gala or Fuji work well. Avoid using a Red Delicious as they usually lack flavor. The recipe calls for a few tablespoons of grated apple, which is about 1/2 of a small apple. You can also substitute a few Tablespoons of chunky or homemade applesauce.

​Can I substitute another kind of jelly?

Lingonberry jelly is in the original recipe, but then again it’s a Swedish recipe. I’ve substituted red currant, black currant or red raspberry jam. The jelly or jam gives it extra flavor, and a little sweetness to this dish.

Can I substitute another kind of vinegar?

Red wine vinegar or apple cider vinegar would be good substitutions, but I wouldn’t recommend using balsamic vinegar which can be quite sweet.

Can I make braised cabbage in the slow cooker?

As with most slow cooker recipes, I start this one on the stove and then and slow cook for 4 hours on high and 6 hours on low. You can also use the slow cooker to reheat the cabbage, freeing up oven space during busy holidays. Turn cabbage on high and heat for one hour, then reduce to low or warm until ready to serve.

What to serve with braised red cabbage

While we serve this traditional Scandinavian side dish accompaniment to Rack of Pork with Green Pepper Sauce for Christmas dinner, it’s also the perfect addition to a Roast Beef or Roast Chicken dinner, or short ribs. It would also be a great addition to a Thanksgiving spread.

Looking for more easy side dishes?

Here are some of my favorite dishes.

Roasted Brussels Sprouts are a great “green” veggie if you’re looking for the perfect balance of color for your meal!

Sweet Potaotes with Browned Butter and Sage are a colorful alternative to mashed potatoes. 

Cornbread Stuffing is a traditional holiday side dish.

Lawry’s Creamed Spinach