This braised red cabbage with apples is a classic Germanic side that’s a delicious combination of gently sweet and mildly aromatic spice. Easy to make and comfortingly tasty.
I know for many, Germanic food is not necessarily the easiest to like, apart from maybe the comfort-factor of things like Wiener schnitzel, spaetzle, German pancake soup and Kaiserschmarrn. But I know even I who was brought up visiting Austria ever year or two find I need a change after a week or two. It can all get a bit heavy. There are a good number of meat, especially pork, dishes and bready things, but not too many vegetables.
It’s maybe not completely fair, and they wouldn’t be alone in that trend anyway (hey, I’m from the UK, not exactly known for it’s cuisine, although that too I think a little unfair). But there is a bit of a tendency towards only a few vegetables – potatoes of course (like German potato pancakes), mushrooms, white asparagus, green beans and red cabbage.
Braised red cabbage with apples is one of my favorites. I don’t know if that’s partly because it’s also something you find in the UK, especially served with a Sunday roast. But I think it’s mainly that it’s so comforting, gently sweet and with a fragrant spice undertone. It goes with lots of different meats, such as sausages as we had here, or roast meats (it mops up the gravy as well!) and roast vegetables work well too.
How it’s made
There are a few variations on braised red cabbage, but this version is one I like as it has a nice balance of gentle sweetness and aromatic spice. All you do is shred the cabbage, grate the apple then start to cook the cabbage in a little oil. Add the apple, cloves and orange juice, mix then cover. Reduce the heat and allow it to kind of steam/sweat for a few minutes until tender.
Easy to make, comforting and with a lovely mix of flavors, this braised red cabbage with apples is a classic Germanic side that pairs well with so many dishes. Perfect for an Oktoberfest feast and so much more.
Braised red cabbage with apples
A simple, comforting side dish that goes particularly well with pork.
- 3 1/2 cups red cabbage 220g, 1/2 a small cabbage
- 1 apple or 1/2 large
- 3 cloves
- 3 tbsp orange juice
Shred the cabbage relatively finely and peel and grate the apple.
Warm a little oil in a pan and add the cabbage. Cook for a couple minutes so it starts to soften, stirring now and then to coat with the oil. Add the apple, cloves and orange juice, mix then cover. Reduce the heat and allow it to steam/sweat for around 15 minutes until tender, stirring now and then.
Remove the cloves and serve.
Try these other classic Germanic dishes:
Try these other ideas for Oktoberfest:
- Autumn Crockpot Apple Sauerkraut by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Bierocks by A Day in the Life on the Farm
- Braised Red Cabbage with Apples by Caroline’s Cooking
- Brombeere-Butterkuchen – Blackberry German Butter Cake by Food Lust People Love
- Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
- Chicken Schnitzel With Garlic Mayo by Sneha’s Recipe
- German meatballs with spaetzle by Cookaholic Wife
- Nusskämme (German Hazelnut Combs) by Tara’s Multicultural Table
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