Hearty Red Cabbage and Apples

The lightly sweet and vinegary taste of this cabbage and apples recipe makes it the perfect healthy side dish for fall and winter dinners.

cabbage and apples

When I saw this red cabbage and apples recipe in a list of ideas from Alex’s aunt’s vegetarian cooking class (thanks, Aunt Deb!), I knew we had to try it. I have a mild obsession with cabbage, and it sounded like a perfect warming recipe for fall and winter. As I expected, this turned out to be delicious! The slightly sweet and vinegary taste makes the dish an excellent companion to serve with many savory options; it almost reminded me of a chutney in that way. And the caraway seeds added the perfect flavor essence, which I’m not really sure how to describe…other than rye bread.

This cabbage and apples recipe is packed with good-for-you ingredients. Red cabbage is high in Vitamin C, which helps boost your immune system (very important during cold season). It also contains phytonutrients that may help combat inflammation and help with arthritis. Not to mention its high levels of Vitamin K, an essential part of any diet. The other key ingredient in this recipe, apples, is rich in dietary fiber and antioxidants.

How to cut cabbage

Making cabbage and apples

If you don’t have a mandolin or box grater, you can thinly slice the red cabbage by hand. It may need to be in the oven a bit longer, depending on how large the slices are, but the flavor will still be delicious. Just make sure to buy a red cabbage and not substitute a green one. The flavor will be slightly less rich if you use a green cabbage, and the color won’t be half so pretty.

Choose whichever apples you want to throw into this dish. Sweeter apples like Gala and Honeycrisp pair nicely with the tangy vinegar, but really any apple complements the earthy red cabbage. And while Alex and I usually support eating the skin whenever possible, we made an exception for this recipe. It really does help to peel the apples first, otherwise you’ll have to deal with chewy apple skin in every bite.

Serve this cabbage and apples recipe right away or enjoy it later cold (I actually like it best cold). It would pair nicely with a hearty grain bowl or alongside roasted potatoes. Any main dish you enjoy during the cooler months would be improved with a pile of cabbage and apples on the side!

Looking for more vegetarian fall recipes?

We’ve got lots of fall dinner recipes; here are a few of our favorites:

This cabbage and apples recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Print

Cabbage and Apples


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 as a side 1x

Description

The slight sweet and vinegary taste of this cabbage and apples recipe makes it the perfect side to a variety of fall and winter main dishes.


Scale

Ingredients

  • 1 head red cabbage
  • 1 yellow onion
  • 3 apples
  • 3 garlic cloves
  • 2 tablespoons caraway seeds
  • 4 tablespoons apple cider vinegar
  • 4 tablespoons red wine vinegar
  • 1/2 cup apple cider
  • Splash of port or sherry
  • Salt and pepper
  • Olive oil

Instructions

  1. Thinly slice the onion. Shred the cabbage (see the video tutorial below!). Peel and thinly slice the apples. Mince the garlic.
  2. In a Dutch oven or large pot, heat 1 tablespoon of olive oil over medium high heat. Saute the onion until soft, around 5 minutes.
  3. Add the cabbage, apples, garlic, apple cider vinegar, red wine vinegar, apple cider, caraway seeds, and salt and pepper. Cover and cook on low heat until the cabbage is tender, around 15 to 20 minutes.
  4. Allow to cool a bit, and season with additional salt and pepper to taste.
  • Category: Side dish
  • Method: Baked
  • Cuisine: German

Keywords: cabbage and apples

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

7 Comments

  • Reply
    Rivki Locker (Ordinary Blogger)
    November 11, 2010 at 10:00 pm

    I love the sound of this recipe. I’m a major cabbage fan but it gives me SUCH a stomach ache. Any suggestions?

  • Reply
    sally
    November 11, 2010 at 11:28 pm

    Gotta love those crucifers! This salad looks wonderful!

  • Reply
    Mrs Mix It
    November 12, 2010 at 1:16 am

    I make a similar dish and I posted it under Thanksgiving Recipes on my website. Check it out it’s called German Cabbage

  • Reply
    Nuts about Food
    November 12, 2010 at 9:39 am

    My mom is not really the kind of stay-at-home-and-cook-mom. However she always made a great Christmas Day meal. She is German, and this is one of her traditional side dishes (we usually ate it with goose)…a eral memory from my childhood!

  • Reply
    Maria
    November 12, 2010 at 7:59 pm

    Love this side!

  • Reply
    Kim Beauchamp
    November 12, 2010 at 9:27 pm

    This is one of my favorite ways to eat cabbage, but it’s been forever since I’ve prepared it. Thanks for posting!

  • Reply
    Green Girl @ A little bit of everything
    November 13, 2010 at 12:30 am

    I love cabbage-apple combo and your salad recipe sounds delicious, thanks for sharing

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