Red Cabbage with Bacon and Apples

red cabbage and apple
Red cabbage cooked with apple and bacon. Diana Rattray
    45 mins

Nutritious red cabbage is flavored with cooked diced bacon, tart Granny Smith apples, and seasonings. Use turkey bacon to keep the dish low in fat.

I like caraway seeds in this dish but they can be left out if you aren't a fan. Also, the red wine can be replaced with more beef stock.

This cabbage makes a nice side dish to serve with pork chops or a pork loin roast. The cabbage would go well with steaks as well.

What You'll Need

  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 1 clove garlic, minced
  • 2 pounds shredded red cabbage
  • 3 tablespoons cider vinegar
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon ground black pepper
  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 3 to 4 slices cooked bacon, diced
  • 1/2 cup red wine, such as pinot noir or a cabernet
  • 1/2 cup beef stock, unsalted or low sodium
  • caraway seeds, about 2 teaspoons, optional
  • kosher salt, to taste

How to Make It

In a large saucepan or Dutch oven, heat oil over medium heat.

Add onions and saute until softened, about 3 minutes.

Add the garlic and cabbage, the vinegar, sugar, pepper, chopped apples, bacon, wine, and beef broth. Bring to a simmer, reduce heat, cover, and continue cooking for 30 to 45 minutes, until cabbage is tender.

Taste and add caraway seeds and salt, as desired.

Serves 6 to 8.

Tips and Variations

  • A mandoline makes shredding cabbage and other slicing tasks super easy. Or use a food processor with the slicing disk.

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