Braised Red Cabbage is such a tasty fall side dish with a gorgeous jewel-toned color. It has a wonderful sweet and a little sour flavor that pairs wonderfully with pork or chicken, and of course, German sausage. Cabbage side dishes are some of my very favorite.

 
Just a little bit of brown sugar really helps bring out the sweet flavor along with a grated Granny Smith apple. Because the apple is grated, it blends in with the cabbage really well and adds flavor without being all that noticeable.
A few tablespoons of apple cider vinegar adds some tang.

 
If desired, add a few caraway seeds. They will add a earthly, anise flavor. But be careful with caraway seeds.  A little goes a long way.

 
Tips for making Braised Red Cabbage

Use a very large pot. The raw cabbage will take up a lot of space. It will cook down considerably. It will take a good 20 to 30 minutes for the cabbage to completely cook down.
You can tweak this recipe to suit your personal tastes. Add a little more or less brown sugar to make it more/less sweet. Or add more apple cider vinegar to give it more tang.

 

More Cabbage Recipes

Sweet and Sour Cabbage with Bacon
Stuffed Cabbage Rolls
Southern Cabbage
Cabbage Soup with Smoked Sausage

Braised Red Cabbage

Braised Red Cabbage is such a tasty fall side dish with a gorgeous jewel-toned color. It has a wonderful sweet and a little sour flavor. 

3 tablespoons butter
1 medium sweet onion (chopped)
1 granny smith apple (chopped...