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.
Making This Cabbage and Apples Recipe
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?
- Cozy Vegetable Bake
- Creamy Coconut Curry Pantry Soup
- Roasted Nourish Bowl with Lemon Tahini Dressing
- Simplest Tomato Soup with Star Toasts
This recipe is…
Vegan, vegetarian, and gluten-free.Print
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.
- 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
- Thinly slice the onion. Shred the cabbage (using a mandoline, if available). Peel and thinly slice the apples. Mince the garlic.
- In a Dutch oven or large pot, heat 1 tablespoon of olive oil over medium high heat. Sautee the onion until soft, around 5 minutes.
- 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.
- 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
About the Authors
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 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.