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.

When I saw this red cabbage and apples recipe in a list of ideas a vegetarian cooking class, I knew we had to try it. This classic cabbage recipe seemed like perfect warming recipe for fall and winter. As we 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 us of a chutney! The caraway seeds added the perfect flavor essence, with a subtle vibe of rye bread. Here’s how to make this healthy and tasty side dish.

Cabbage nutrition

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.

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:

• Cozy Vegetable Bake
• Cabbage Salad with Apples
• Creamy Coconut Curry Soup
• Cauliflower Casserole with Gnocchi
• Farro with Mushrooms
• 3-Bean Healthy Chili Recipe
• Best Damn Lentil Soup
• Acorn Squash Recipes
• Best Butternut Squash Recipes

This cabbage and apples recipe is…

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

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

Cabbage and Apples

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Save Recipe Recipe Saved

Print Recipe

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.

---

Ingredients

Scale 1x2x3x

• 1 head red cabbage
• 1 yellow onion
• 3 apples
• 3 garlic cloves
• 1 tablespoon olive oil
• 4 tablespoons apple cider vinegar
• 4 tablespoons red wine vinegar
• ½ cup apple cider
• 1 splash of port or sherry (optional)
• 2 tablespoons caraway seeds
• Kosher salt and fresh ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Shred the cabbage (see the video tutorial!). Thinly slice the onion. Peel and thinly slice the apples. Mince the garlic.
2. In a Dutch oven or large pot, heat the 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, port or sherry (optional), caraway seeds, and a bit of 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