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Braised Red Cabbage with Apple & Caraway

Germany's most iconic side dish — sweet-and-sour red cabbage braised for hours with cloves, apple, caraway, and red wine until it deepens to a jewel-like purple.
Print Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Course: Side Dish
Cuisine: German
Servings: 6 servings
Calories: 155kcal

Ingredients

  • 1 small red cabbage (800g) finely shredded
  • 1 large onion sliced
  • 1 small apple grated (or 2 tbsp apple cider vinegar)
  • 100 ml red wine vinegar
  • 100 ml dry red wine
  • 3 tbsp erythritol
  • 4 cloves
  • 2 bay leaves
  • 1 tsp caraway seeds
  • 3 tbsp duck fat or lard
  • Salt and black pepper

Instructions

  • Heat fat in a large heavy pot. Sauté onion until softened, 5 min.
  • Add cabbage, apple, vinegar, wine, erythritol, cloves, bay, and caraway.
  • Season well, stir, cover, and cook over the lowest heat for 1 hour, stirring every 20 min.
  • Remove lid. Cook 20 more min to concentrate flavours. The cabbage should be silky tender.
  • Remove cloves and bay. Taste — balance with more vinegar, salt, or erythritol as needed.

Nutrition

Serving: 1serving | Calories: 155kcal | Protein: 3g | Fat: 8g | Fiber: 5g
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