Braised Red Cabbage

Braised Red Cabbage

Makes 6 servings


  • 4 slices bacon, thinly sliced
  • 2 medium yellow onions, thinly sliced
  • 1 cinnamon stick
  • 2 bay leaves
  • 4 tsp kosher salt
  • 1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
  • 1 Granny Smith apple, cored and cut into bite size pieces
  • 2 to 3 cups low-sodium chicken broth
  • 1/2 cup red wine vinegar
  • 2 tbsp sugar
  • 1/2 tsp freshly ground black pepper


  1. Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  2. Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
  3. Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.