Braised Red Cabbage

Braised Red Cabbage

Maybe it’s my German heritage, or just my superb tastebuds…. but I love this red cabbage!! It’s so flavorful! The richness of bacon, the tang of vinegar and the sweetness from the apples… all come together for the perfect side dish. Amazing with some schnitzel and mashed potatoes …holy yum!


1 lb bacon

1 medium onion (halved and cut into 1/4 inch slices)

1 head of red cabbage ( core removed, and cut into quarters and sliced about 1/4 inch thick)

1 bay leaf

1/2 cup sugar

1/3 cup cider vinegar

1 tsp of chicken bouillon

2 apples (peeled and cut into 1/2 inch chunks)

salt and pepper to taste


1) Fry the bacon until it’s crispy. Remove it from the pan and place on a paper towel. Break it into pieces.

2) Reserve about 2 Tbls of the bacon grease in the pan. Warm bacon grease over medium heat and add the onion, cook for about 2 or 3 minutes until translucent. Add the cabbage, bay leaf, sugar, vinegar and chicken bouillon. Cook for about 20 minutes, stirring occasionally until the cabbage begins to soften.

3) Stir in the apples and bacon pieces and cook about ten minutes more. Salt and pepper to taste…. and remove the bay leaf before serving. ENJOY!