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Try our flavorful Braised Purple Cabbage recipe! It’s a colorful side dish with tender cabbage, sweet apple, and savory bacon—perfect for any meal!
Ever had those nights when you’re feeling pretty pleased with yourself for prepping your brined pork chops in advance, only to realize you forgot about the sides? Don’t fret! Our Braised Purple Cabbage recipe is here to save the day. It’s a versatile side dish featuring tender cabbage, sweet apple, and savory bacon in a flavorful braising liquid.
Why This Recipe Works
- Combining sweet apple and tangy apple cider vinegar adds depth and complexity to the flavor profile.
- We include crispy bacon or pancetta for an extra layer of flavor, elevating this dish from ordinary to extraordinary.
Ingredient Notes
- Purple Cabbage: Look for firm, compact heads of purple cabbage in the produce section of your grocery store. If purple cabbage is unavailable, Red cabbage can be used as a substitute.
- Bacon or Pancetta: Opt for thick-cut bacon or Italian pancetta for the best flavor.
- Onion: Any variety of onion will work well in this recipe. Yellow or white onions are commonly used.
- Apple: Choose a sweet variety of apples, such as Fuji or Gala, for a pleasant contrast to the savory ingredients.
- Wine: Use your favorite red or white wine for deglazing. Choose one you enjoy drinking, as the flavor will be imparted into the dish.
- Apple Cider Vinegar: Look for raw, unfiltered apple cider vinegar for the best flavor and health benefits.
- Brown Sugar: Light or dark brown sugar can be used interchangeably in this recipe.
Purple Cabbage Buying Guide
Purple cabbage and red cabbage are often sold interchangeably in grocery stores and markets. However, depending on your location and the season, one variety may be more readily available than the other.
If you’re unsure which variety of purple cabbage to choose, look for heads that feel heavy for their size and have vibrant, tightly packed leaves. Avoid any heads that have soft spots or discoloration.
Recipe Tips
- For a vegetarian version, omit the bacon or pancetta and use vegetable broth instead of water for added flavor.
- Make sure to thinly slice the cabbage and apple for quicker cooking and better incorporation of flavors.
- If you prefer a sweeter dish, increase the amount of brown sugar to suit your taste.
Storage & Freezing Instructions ❄
Allow the braised purple cabbage to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To freeze, portion the cooled cabbage into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator before reheating.
The Perfect Pairings
Enhance your meal with our versatile Braised Purple Cabbage, a delightful side dish that pairs seamlessly with a range of proteins, from savory seared pork chops to tender oven-baked chicken thighs and lean turkey tenderloin. Whether you prefer a hearty, meaty indulgence or a lighter option, these main dishes complement our flavorful cabbage side.
Rate This Recipe
Recipe
Braised Purple Cabbage
Ingredients
- 1 tablespoon olive oil
- ½ lb bacon (or pancetta, chopped (optional))
- 1 onion (thinly sliced)
- Salt and pepper ( to taste)
- 4 cups purple cabbage (shredded)
- 1 large apple (peeled, cored, and thinly sliced (sweet red))
- ⅓ cup wine (red or white)
- ¼ cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
Instructions
- Prepare Bacon/Pancetta (Optional): In a large pot or Dutch oven, heat olive oil over medium heat. Add bacon or pancetta and cook until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate, leaving fat in the pot.
- Sauté Onion: Add sliced onion to the pot and sauté until soft and translucent, about 5-7 minutes. Season with salt and pepper to taste.
- Add Cabbage and Apple: Stir in shredded cabbage and sliced apple, cooking until the cabbage starts to wilt, about 5 minutes.
- Deglaze: Pour in wine, scraping up any browned bits from the bottom of the pot.
- Add Liquids and Sugar: Add water, apple cider vinegar, and brown sugar. Stir to combine.
- Braise: Bring to a simmer, then reduce heat to low. Cover and let simmer for 25-30 minutes, until cabbage is tender. Stir occasionally.
- Finish: Return the cooked bacon or pancetta to the pot. Stir to distribute evenly. Taste and adjust seasoning if necessary.
- Serve: Enjoy your braised red cabbage hot as a flavorful and colorful side dish.
Tips
Step-by-Step Guide
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
Prepare Bacon/Pancetta (Optional): Heat 1 tablespoon of olive oil over medium heat in a large pot or Dutch oven. Add ½ pound of chopped bacon or pancetta and cook until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
Sauté Onion: Add 1 thinly sliced onion to the pot and sauté until soft and translucent, about 5-7 minutes—season with salt and pepper to taste.
Add Cabbage and Apple: Stir in 4 cups of shredded purple cabbage and 1 large apple (peeled, cored, and thinly sliced). Cook until the cabbage starts to wilt, about 5 minutes.
Deglaze: Pour in ⅓ cup of wine, scraping up any browned bits from the bottom of the pot.
Add Liquids and Sugar: Add ¼ cup of water, 2 tablespoons of apple cider vinegar, and 2 tablespoons of brown sugar. Stir to combine.
Braise: Bring to a simmer, then reduce heat to low. Cover and let simmer for 25-30 minutes, until cabbage is tender. Stir occasionally.
Finish: Return the cooked bacon or pancetta to the pot. Stir to distribute evenly. Taste and adjust seasoning if necessary. Serve and enjoy!
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