A flavorful, slightly tangy braised purple cabbage recipe that’s sweet, and savory, making it the perfect complement to many entrees.
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)
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. 
Add the cabbage, garlic and season with season with salt again. 
Isn'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. 
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. Garnish with fresh herbs, such as green onion, parsley and/or dill. 
Braised Sweet and Sour Purple Cabbage
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
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.
You can certainly make it the day before, but I would recommend reheating it, Julia.
Thank you!
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.
I'm so glad you enjoyed it, Karen. Thanks for taking the time to write.
Olga,
Does this salad taste sweet? Does it taste more like marinated Russian salad, can you give me an example?
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!
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.
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
You're welcome, Natalie:).
Both Germans and Russian sure enjoy their cabbage!
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. 🙂
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.
Sounds good. Thank you!