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Home » Recipe Index » Quick and Easy

Braised Purple Cabbage

Published: Mar 7, 2014 · Modified: Nov 16, 2024 by Olga · This post may contain affiliate links

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A flavorful, slightly tangy braised purple cabbage recipe that’s sweet, and savory, making it the perfect complement to many entrees.

Braised Sweet and Sour Purple Cabbage-1-12

If you’re a fan of braised cabbage, this braised purple cabbage recipe is definitely worth trying. It’s a unique twist on the classic dish, offering a delightful balance of sweet and savory flavors that will surprise your taste buds. The secret to this dish’s standout flavor? The addition of red currant jam or preserves. This unexpected ingredient adds a touch of sweetness and complexity that makes the cabbage really shine, taking it to a whole new level. Add in the onion and the apple, and you've got a very unique but satisfying blend. 

Braised cabbage is typically a comforting, warm dish, but I love that this version can be enjoyed both warm or cold. It’s the perfect side dish to serve with roasted poultry or pork, as the slight acidity and sweetness in the cabbage really complement those rich, savory meats. What I love most is that the cabbage still retains some crunch, even after being braised, so it doesn’t turn into a mushy pile of greens. It’s just the right balance of tender and crispy.

This dish is an absolute crowd-pleaser, and while it’s perfect for holiday feasts or Sunday dinners, it’s easy enough to make any time you’re in the mood for something a little different and flavorful. Plus, it’s a great way to incorporate a more colorful vegetables into your meals. So, if you’re looking for a side dish that’s packed with flavor and just the right balance of savory and sweet, give this braised purple cabbage a try. 

Ingredients:

1 onion, sliced

2 garlic cloves, minced

1 Tablespoon oil

½ head of purple cabbage, sliced

1-2 Tablespoons brown sugar

2 Tablespoons red or black currant jam, jelly or preserves

1 Tablespoon apple cider vinegar

1 Tablespoon lemon juice, optional

½ cup water

1 green apple, peeled and julienned

salt

fresh green onions, parsley, and/or dill, minced, optional (to garnish)

Braised Sweet and Sour Purple Cabbage-1-2

How To Make Braised Purple Cabbage

Shred the cabbage, slice the onion, mince the garlic, peel and julienne the apple.

In a skillet, heat 1 Tablespoon of oil. Add the onion, season with salt and cook for about 3-5 minutes, until softened and slightly golden. Braised Sweet and Sour Purple Cabbage-1-3Add the cabbage, garlic and season with season with salt again. Braised Sweet and Sour Purple Cabbage-1-4Isn't the purple cabbage breathtakingly gorgeous?

Cook on medium high heat until the cabbage has softened slightly.

Pour in the water, add the vinegar, brown sugar and jam. Braised Sweet and Sour Purple Cabbage-1-5

Braised Sweet and Sour Purple Cabbage-1-6

Braised Sweet and Sour Purple Cabbage-1-7

Braised Sweet and Sour Purple Cabbage-1-8Mix to combine, cover the skillet and cook on medium low heat for about 10 minutes. Add the apple and cook for another 10 minutes. Braised Sweet and Sour Purple Cabbage-1-9Season with more salt, if it needs it and also add more sugar or lemon juice, depending on how you prefer your braised cabbage to taste. Garnish with fresh herbs, such as green onion, parsley and/or dill. Braised Sweet and Sour Purple Cabbage-1-10

Braised Sweet and Sour Purple Cabbage-1-12

Braised Sweet and Sour Purple Cabbage-1-15

Braised Sweet and Sour Purple Cabbage

Olga Klyuchits
A flavorful, slightly tangy braised purple cabbage recipe that’s sweet, and savory, making it the perfect complement to many entrees.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Sides
Servings 4

Ingredients
  

  • 1 onion sliced
  • 2 garlic cloves minced
  • 1 Tablespoon oil
  • ½ head of purple cabbage sliced
  • 1-2 Tablespoons brown sugar
  • 2 Tablespoons red or black currant jam jelly or preserves
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon lemon juice optional
  • ½ cup water
  • 1 green apple peeled and julienned
  • salt
  • fresh green onions parsley, and/or dill, minced, optional (to garnish)

Instructions
 

  • Shred the cabbage, slice the onion, mince the garlic, peel and julienne the apple.
  • In a skillet, heat 1 Tablespoon of oil. Add the onion, season with salt and cook for about 3-5 minutes, until softened and slightly golden.
  • Add the cabbage, garlic and season with salt again. Cook on medium high heat until the cabbage has softened slightly.
  • Pour in the water, add the vinegar, brown sugar and jam. Mix to combine, cover the skillet and cook on medium low heat for about 10 minutes.
  • Add the apple and cook for another 10 minutes.
  • Season with more salt, if it needs it and also add more sugar or lemon juice, depending on how you prefer your braised cabbage to taste.

Notes

You can enjoy the cabbage both warm and cold. It would be a perfect side dish for roasted poultry or pork. I even enjoyed a bowl just by itself. It's slightly acidic and has some sweetness too, and I especially love that it still has some crunch to it, and isn't mushy.

 

 

 

 

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Comments

  1. Julia says

    September 26, 2018 at 6:43 pm

    Hi Olga!
    Do you know if I could make this the night before a family function, store in the fridge and eat cold? Would it still be good the next day? And if yes, would you re-heat it on day two or serve cold if you were to eat it as a dinner side?
    Thank you.

    Reply
    • olgak7 says

      September 26, 2018 at 11:38 pm

      You can certainly make it the day before, but I would recommend reheating it, Julia.

      Reply
      • Julia says

        September 27, 2018 at 10:21 am

        Thank you!

        Reply
  2. Karen says

    April 22, 2016 at 10:50 pm

    Happened by this recipe while I was looking for something else, and I was reminded to tell you, that I've made this several times now, and it's my go-to red cabbage recipe.
    My heritage is Czech and German on my mother's side, and I make many of her recipes. But this tops all for red cabbage - delicious.

    Reply
    • olgak7 says

      April 26, 2016 at 10:41 pm

      I'm so glad you enjoyed it, Karen. Thanks for taking the time to write.

      Reply
  3. Leya says

    March 06, 2015 at 6:23 pm

    Olga,
    Does this salad taste sweet? Does it taste more like marinated Russian salad, can you give me an example?

    Reply
  4. olga says

    June 06, 2014 at 3:10 pm

    when do you add the garlic? I didnt see it in the steps. also, next time you make this can u add an approx weight for the 1/2 cabbage. we have tiny red cabbages around here so i want to make sure im using the right amount. Thanks!

    Reply
    • olgak7 says

      June 12, 2014 at 12:09 am

      You add the garlic at the same time as you add the cabbage, Olga. It is in the recipe instructions, you must have missed it, which is easy to do.
      Also, the size of the cabbage will not matter in this recipe.

      Reply
  5. Natalie says

    March 10, 2014 at 11:49 pm

    This is a very German recipe. I like the braised red cabbage warm with beef roast (any kind of roast meet would be good). In German recipes often served with 'knoedel' or bread dumplings and gravy.
    Thanks, Olga, for your never ending hard work and great ideas.
    Natalie

    Reply
    • olgak7 says

      March 11, 2014 at 9:19 am

      You're welcome, Natalie:).
      Both Germans and Russian sure enjoy their cabbage!

      Reply
  6. Shinee says

    March 10, 2014 at 10:43 pm

    Hi, Olga! This looks awesome! I just found your blog through SideChef and marinated mini peppers. Can't wait to try them. How do you watch the Russian cooking shows, I would love to check them out. 🙂

    Reply
    • olgak7 says

      March 11, 2014 at 9:21 am

      Hi Shinee! Welcome. I'm so glad you stopped by.
      Click on the link that I posted when I was talking about the show to see it.

      Reply
      • Shinee says

        March 15, 2014 at 4:50 pm

        Sounds good. Thank you!

        Reply

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