Is it really Christmas without braised red cabbage? In Austria – where I am from – braised red cabbage is a must dish for the holidays. Plus, this recipe is pretty easy to make and also made out of pantry friendly ingredients. This recipe is festive and makes a great side dish!
This recipe is typical for Austria and Germany and is traditionally called “Blaukraut” or “Rotkraut”. I literally love everything about this recipe: the color, the taste and the smell. I highly recommend you give it a go, I promise you won’t regret it!
Ingredients you will need for this Vegan Braised Red Cabbage Recipe
- Red cabbage
- Apple cider vinegar
- Maple syrup
- Salt and pepper
As you can see from the list above, the ingredients for this recipe are pretty basic. Besides the red cabbage, I mostly have all of them in my pantry anyway.
Tips and tricks for making the best braised red cabbage
- Make sure to slice the cabbage quite thinly. I’d recommend using a large chef’s knife for this! If you cut the cabbage into thicker pieces, be aware that it will take longer to cook.
- Make sure to use the listed ingredients if you are aiming for all those delicious aromatic flavors.
- If you don’t want to stress about making this dish on Christmas eve, you can also make it one day ahead. It definitely tastes even better the next day as the recipe sits and all the flavors have time to blend together!
- Braised red cabbage tastes great with roasts and it totally goes well with dumplings. Also, in my opinion, it works great with these roasted cauliflower steaks too.
Looking for more festive dishes?
Make sure to check out these recipes:
Finally, if you try this braised red cabbage out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.
Braised Red Cabbage
- 900 g (2 lb) red cabbage thinley sliced
- 1 onion diced
- 1 apple shredded
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp salt
- 1/4 tsp pepper
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cloves
- 2 bay leaves
- In a large pot over medium-high heat add the diced onion, along with the apple cider vinegar, maple syrup, salt, pepper, ground nutmeg, ground cloves and a splash of water. Cook until onion softens and the edges begin to brown, about 4 to 5 minutes.
- In the same pot, add the red cabbage and stir to coat in the mixture. Add in the bay leaves and apple.
- Simmer everything, stirring occasionally, until the cabbage is soft and tender, for about 45 minutes on low-medium heat. If the cabbage begins to look dry, make sure to add more water.
- After the cabbage has finished cooking, remove the bay leaves. Serve warm and enjoy!
- Maple syrup can be substituted with agave syrup, white or brown sugar.
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