Braised Red Cabbage with Apple, Bacon, and Shallots

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  1. 4 slices bacon, chopped
  2. 2 shallots, minced
  3. 1 head red cabbage (2 pounds), cored and sliced 1⁄4 inch thick
  4. 1 c water
  5. 1 ¼ t salt
  6. 1 Pink Lady or Gala apple
  7. 3 T red wine vinegar, plus extra for seasoning
  8. 2 t sugar
  9. 2 t Dijon mustard
  10. 2 T chopped fresh parsley, divided
  11. ¼ t pepper


  1. Cook bacon in Dutch oven over medium heat, stirring occasionally, until fat is rendered and bacon is browned and crispy, 8 to 10 minutes.
  2. Using slotted spoon, transfer bacon to paper towel–lined plate; let cool.
  3. Add shallots to fat left in pot and cook, stirring occasionally, until golden and slightly softened, 2 to 3 minutes.
  4. Add cabbage, water, and salt; increase heat to high; and bring to boil. Adjust heat to maintain simmer. Cover and cook until cabbage is tender but still intact, about 30 minutes, stirring halfway through cooking.
  5. While cabbage is cooking, peel apple and grate on large holes of box grater.
  6. Stir apple, vinegar, sugar, and mustard into cabbage. Increase heat to high and continue to cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 5 minutes longer.
  7. Off heat, stir in 1 tablespoon parsley and pepper and season with salt and extra vinegar to taste.
  8. Transfer to shallow serving bowl, sprinkle with bacon and remaining 1 tablespoon parsley, and serve.

Picture of Recipe

Braised Red Cabbage with Apple, Bacon, and Shallots - Picture of Recipe
Serves: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Side Dish
Type of Food: Vegetable Dish
Key Ingredient: Cabbage
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop

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