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Savory Apple Cider Braised Red Cabbage with Bacon

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This savory apple cider braised red cabbage with bacon is a one-pot wonder that pairs smoky bacon, sweet-tart apple cider, and tender cabbage for a deeply satisfying side dish. Perfect for holiday dinners or cozy weeknights, it’s make-ahead friendly and packed with flavor.

Ingredients

Scale
  • 6 slices thick-cut bacon (about 6 ounces)
  • 1 medium head red cabbage (about 2 pounds), cored and thinly sliced (about 8 cups)
  • 1 medium yellow onion, thinly sliced
  • 1 cup apple cider (preferably unfiltered)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons packed brown sugar
  • 2 dried bay leaves
  • 4 whole cloves
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon butter (optional)

Instructions

  1. Prep the cabbage: Cut the red cabbage in half through the core, then each half into quarters. Cut out the tough core at an angle and slice each quarter into thin ribbons, about ¼-inch thick. You should have roughly 8 cups.
  2. Cook the bacon: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the bacon slices in a single layer and cook until crispy, about 6-8 minutes, flipping once. Transfer bacon to a paper towel-lined plate. Once cool, crumble or chop into small pieces. Leave the rendered fat in the pot.
  3. Sauté the onion: Reduce heat to medium-low. Add the sliced onion to the bacon fat and cook, stirring occasionally, until softened and translucent, about 5 minutes. Scrape up any browned bits from the bottom of the pot.
  4. Add the cabbage: Add the sliced cabbage to the pot in batches if needed. Stir to coat in the bacon fat and onions. Cook for 2-3 minutes until the cabbage starts to soften.
  5. Build the braising liquid: Pour in the apple cider and apple cider vinegar. Add the brown sugar, bay leaves, whole cloves, salt, and black pepper. Stir until the sugar dissolves.
  6. Braise low and slow: Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pot and cook for 45 minutes to 1 hour, stirring occasionally, until the cabbage is tender but still holds its shape. If the liquid evaporates too quickly, add a splash of water or more cider.
  7. Finish and season: Remove the bay leaves and whole cloves. Stir in the butter (if using) and half of the crumbled bacon. Taste and adjust salt and pepper.
  8. Serve: Transfer the cabbage to a serving bowl and top with the remaining crumbled bacon. Serve warm.

Notes

Don’t rush the bacon; let it render slowly over medium heat. Watch the acidity—start with the listed amount of vinegar and adjust at the end. Slice cabbage so ribbons include both inner and outer leaves for varied texture. Check cabbage at 40 minutes; it should be tender but not mushy. The dish tastes even better the next day.

Nutrition

Keywords: braised red cabbage, apple cider cabbage, bacon cabbage, German red cabbage, holiday side dish, one pot cabbage

Find it online: https://sagestirs.com/savory-apple-cider-braised-red-cabbage-with-bacon/