Braised Cabbage & Apples in Apple Cider Sauce

Serves: 4-6

Prep Time: 15-minutes; Cook Time: 45-mintues

Total Time: 1 hour

Recipe developed by: Shannon Costello, RDN, LD with CFW


  • 1 tablespoon olive oil
  • 1 medium head green cabbage (about 1½ lb.), cut into 4-6 wedges
  • 1 large red apple, cut into wedges
  • Salt & pepper to taste
  • ¼ - ½ cup chopped bacon (optional)
  • ½ medium sweet onion, thinly sliced
  • ¼ cup apple cider vinegar
  • 1 ½ cups apple cider
  • 1 tablespoon butter

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. Heat a large rimmed skillet (or dutch oven) over medium heat. Add olive oil to coat pan. Once hot, place cabbage wedges and sliced apples in skillet cut side down. Cook for 3-4 minutes until browned. Flip and cook another 3-4 minutes until both sides are browned. Transfer cabbage and apples to a serving plate.
  3. In the same skillet, add bacon. Cook for about 5 minutes, stirring occasionally. Add onions and a large pinch of salt (this helps the onions sweat). Cook an additional 10 minutes until onions are soft and just begin to caramelize, stirring occasionally.
  4. Add vinegar and scrape the bottom of the pan to deglaze the pan. Allow vinegar to reduce slightly for about 3 minutes. Add apple cider and allow liquid to come to a low boil. Place cabbage and apples back in the skillet with the apple cider. Reduce heat to medium-low and cover. Braise for about 13-15 minutes, flipping the cabbage wedges halfway through.
  5. Transfer braised cabbage and apples back to serving plate. Bring sauce back to a low boil and cook additional 3-5 minutes until thickened. Turn off the heat and add butter. Stir until melted and sauce is creamy. Spoon sauce over cabbage and apples. Serve warm.
  6. Best served fresh. Store leftovers in an airtight container for up to 3-4 days.
Print Friendly, PDF & Email