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Classic Bavarian Red Cabbage with Apples & Bacon

Classic Bavarian Red Cabbage with Apples & Bacon - featured image
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This humble, forgiving red cabbage dish is packed with sweet-tart-savory flavor from apples, bacon, and vinegar. It’s the perfect make-ahead side for any gathering, impressing guests without stress.

Ingredients

Scale
  • 1 medium head red cabbage (about 2 pounds or 900g), cored and thinly sliced
  • 2 tablespoons unsalted butter
  • 4 slices thick-cut bacon (about 4 ounces or 115g), cut into 1/2-inch pieces
  • 1 medium yellow onion, diced (about 1 cup or 150g)
  • 2 medium apples (about 300g total), peeled, cored, and diced into 1/2-inch pieces
  • 1/4 cup apple cider vinegar (60ml)
  • 2 tablespoons brown sugar, packed (25g)
  • 1/2 cup apple juice or cider (120ml)
  • 1 bay leaf
  • 3 whole cloves (or 1/8 teaspoon ground cloves)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon apple cider vinegar (15ml) – for finish
  • 1 tablespoon butter (14g) – optional, for gloss
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Prep the cabbage (5 minutes): Cut the cabbage in half through the core. Cut each half in half again, then cut out the white core at an angle. Slice each quarter crosswise into thin ribbons about 1/4-inch thick. Rinse the shredded cabbage in a colander with cold water and let it drain.
  2. Cook the bacon (8 minutes): Place your Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat renders and the bacon is crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  3. Sauté the aromatics (5 minutes): Add the 2 tablespoons of butter to the bacon fat in the pot. Once it melts, add the diced onion. Cook, stirring, until the onion softens and turns translucent, about 3-4 minutes. Add the diced apples and cook for another minute.
  4. Add the cabbage and seasonings (3 minutes): Add the shredded cabbage to the pot. Stir everything together so the cabbage gets coated in the fat and starts to wilt. Add the brown sugar, salt, pepper, bay leaf, and cloves. Stir again. Let it cook for 2-3 minutes, stirring once, until the cabbage starts to soften and reduce in volume.
  5. Add the liquids and braise (45 minutes): Pour in the apple cider vinegar and apple juice. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer. Reduce the heat to low, cover the pot with the lid, and let it cook for 40-45 minutes. Stir it once or twice during cooking.
  6. Finish and adjust (5 minutes): Remove the lid. Fish out the bay leaf and whole cloves. Stir in the reserved crispy bacon and the additional 1 tablespoon of apple cider vinegar. Taste and adjust salt or sugar as needed. For a glossy finish, stir in the optional 1 tablespoon of butter until it melts.
  7. Rest and serve: Let the cabbage sit off the heat for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

This recipe is very forgiving and tastes even better the next day. For a vegetarian version, skip the bacon and use 3 tablespoons of olive oil with 1 teaspoon smoked paprika. For a sweeter version, use Honeycrisp apples and add extra brown sugar; for tarter, use Granny Smith apples and extra vinegar. The cabbage can be made 2 days ahead and reheated gently. It also freezes well for up to 3 months.

Nutrition

Keywords: red cabbage, Bavarian, German side dish, braised cabbage, apples and bacon, Oktoberfest, rotkohl, make-ahead side

Find it online: https://twinkletaste.com/classic-bavarian-red-cabbage-with-apples-and-bacon/