Oct 18, 2010

Braised red cabbage with apples and beer

We had about eight red cabbages growing in our garden, and I’ve made the same thing with every one so far: braised red cabbage with apples.  I just can’t get enough of it.  Sometimes I use red wine as the braising liquid but this time I used beer and it was even better. In Germany they’d serve this with sausages, but the closest I’ve come is some vegetarian smoked apple sausage (Field Roast – the only brand I like, and the least processed.)

Some optional additions you might like include 1 teaspoon of caraway seeds (add when you add the cabbage), 1 or 2 tablespoons brown sugar (add with the apples), or 1 tablespoon whole grain mustard (add at the end.)

By the way, I have two more cabbages still in the ground. Let me know if you have any recipe suggestions that don’t involve apples and alcohol!

Braised Red Cabbage with Apples and Beer

2 tablespoons extra virgin olive oil

1 medium red cabbage, very thinly sliced (about 6-7 cups)

2 medium apples, peeled, cored and sliced

1 medium-large yellow onion, thinly sliced into half moons

1 12-ounce bottle beer (I used an Oktoberfest–style, but any amber will do. Use gluten-free beer if you prefer)

¼ cup balsamic vinegar

Pinch freshly ground nutmeg

Pinch allspice

1 bay leaf

Salt and pepper to taste

Heat the oil in a large pot and sauté the onion until very soft, about 8 minutes. Add the apples and cook another 2-3 minutes. Add cabbage and cook another 2-3 minutes. Add remaining ingredients, cover and simmer until cabbage is very tender, about 50 minutes to one hour. Remove bay leaf, adjust seasoning to taste, and serve warm.

Serves 4

See more recipes: Gluten-free, Side dishes, Vegan


  • Oh, that looks great.

    I don’t do enough with cooking red cabbage (which is odd, because I cook green cabbage all the time, and I’m not a cabbage hater). This may convince me to give it a shot!

  • This looks great. I am always looking for red cabbage recipes. I can’t wait to try this! Thanks.

  • […] BEER BRAISED RED CABBAGE WITH APPLES Recipe from What Would Cathy Eat? […]

  • Simone O.

    I have made this several times over the past year, and each time it’s so good that I wonder why I don’t make it weekly! And as an aside, there are few foods more beautiful than a slice of raw red cabbage (maybe the bronzy-sheen of Burmuda onion skins?). Thanks!

  • whatwouldcathyeat

    Thanks. I love your description!

  • […] 16. Braised Red Cabbage with Apples and Beer- What Would Cathy Eat […]

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