Braised Red Cabbage with Apple & Bacon

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Besides making a raw, crunchy slaw with your red cabbage, you can make a nourishing, savory side dish for any hearty meal. This dish tenderizes the cabbage and sweetens it with apples, while bacon brings the salty surprise.

  • 2 tablespoons olive oil
  • 1 large red onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 head red cabbage (about 2 pounds), shredded
  • 3 tablespoons cider vinegar
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon freshly ground black pepper
  • 2 large Granny Smith apples, peeled, cored, & chopped
  • 3 to 4 slices bacon, cooked and diced
  • 1 cup low-sodium beef stock
  • 2 teaspoons caraway seeds, optional
  • Kosher salt, to taste


  1. In a large saucepan or Dutch oven, heat oil over medium heat. Add onions and sauté until softened, about 3 minutes.
  2. Add garlic, cabbage, vinegar, sugar, pepper, chopped apples, cooked & chopped bacon, and beef broth. Bring to a simmer, then reduce heat, and cover.
  3. Cook for 30 to 45 minutes, stirring occasionally, but otherwise keeping covered, until cabbage is tender. Taste and add caraway seeds, and salt, to your tastes.