Name: Braised red cabbage with apples
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Ingredients: 3 1/2 cups red cabbage (220g, 1/2 a small cabbage); 1 apple (or 1/2 large); 3 cloves; 3 tbsp orange juice

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.

plate of sausages, braised red cabbage with apples and roasted veg

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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.

Even for me, and I was brought up visiting Austria ever year or two, I find I need a change after a week or two of traditional foods.

Many traditional German and Austrian dishes are heavier partly as they came out of the need to sustain a predominantly farmer population. They would burn through a lot of calories working in the fields, so needed hearty meals.

braised red cabbage in front of sausages and roasted vegetables on plate

It can all get a bit heavy if your lifestyle is not exactly matched, though. There are a good number of meat dishes, especially pork, and bready things, but not too many vegetables.

It's maybe not a completely fair image, 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 is a little unfair).

But I think even most Germans would agree that, traditionally at least, there is a bit of a tendency towards only a small range of vegetables. You'll find plenty of potatoes, of course, (like German potato pancakes), then some dishes with mushrooms.

If there's anything else as a side, you're probably looking at a simple salad, white asparagus, green beans or red cabbage.

overhead view of braised red cabbage with apples served alongside roasted vegetables and sausages

Braised red cabbage with apples is one of my favorites, and so I was always happy to see it on the menu.

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!). Roast vegetables pair well too.

adding the grated apple to the pan with the cabbage in already

How to make braised red cabbage

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 close up

Make this a meal with these German mains and other sides:

Jaegerschnitzel (pork chops with mushroom sauce)
Sauerbraten (German pot roast)
Potatoes are common additional sides as well as spaetzle (or even better as a meal alongside bacon onion spaetzle)
And for extra veg, try some speckbohnen (green beans) alongside too.
Get more ideas in the German recipes archives.

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5 from 6 votes