Braised Cabbage with Apple and Cinnamon

One of the most traditional side dishes for many oven roasts.

Prep-Time: 15 minutes
Cook-Time: 45 minutes

INGREDIENTS (8 Portions)

• 1 kg red cabbage

• 30-40g ghee or butter

• 1 tbsp sugar

• 1/2 yellow onion

• 2 tender apples (e.g., Gala or Boskop)

• 4 tbsp white wine or white balsamic vinegar

• Salt

• Pepper

• 1/2 cup (125 ml) red wine

• 1 cup (250 ml) filtered water (some more if needed)

• 2-4 bay leaves

• 3-4 cloves

• 2 cinnamon sticks

• 2 tbsp lingonberry jam or currant jam

UTENSILS

• Large pot

• Wooden spoon

Tip

Braised red cabbage pairs beautifully with roasted meats, Knödel, or glazed chestnuts.

Bavarian Blaukraut is a quintessential side dish in traditional Bavarian cuisine, loved for its vibrant color, sweet-and-sour balance, and aromatic flavor.
Made from red cabbage gently braised with apples, spices, and a touch of vinegar, this dish exemplifies the region’s emphasis on hearty, comforting meals that celebrate seasonal ingredients. Blaukraut is often served alongside roasted meats or dumplings, making it a versatile and cherished recipe in Bavarian households. Its slow-cooked preparation not only enhances its deep, rich flavor but also embodies the Bavarian tradition of taking time to savor food and family.

01

Prepare the Ingredients: Clean, wash, and shred the red cabbage, removing the core. Set aside. Peel, clean, and chop the apples, then set aside.

02

Caramelize the Sugar: Heat the ghee in a large pot over medium heat. Add the sugar and let it caramelize until light golden.

03 

Sauté the Onion and Apples: Add the chopped onion and apples to the pot. Sauté until softened and fragrant. Add the shredded cabbage and sauté briefly.

04 

Preserve the Color: Pour in the vinegar immediately to preserve the cabbage’s vibrant color. Season with salt.

05 Add Spices and Liquids: Add the bay leaves, cinnamon sticks, and cloves. Deglaze with 1/2 cup red wine and 1/2 cup water. Cover the pot and let the cabbage simmer gently over medium-low heat for 45 minutes to 1 hour. Stir occasionally and add more liquid as needed to prevent sticking.

06 (optional)

Thickening: If a thicker sauce is desired, sprinkle in 1/2-1 tbsp cornstarch towards the end of cooking. Stir well and bring to a brief boil.

07

Final Touches: Stir in the lingonberry or currant jam. Adjust the seasoning to taste. Enhance with optional flavorings like plums, orange juice, or butter.