Side Dish: United States – Cider-Braised Red Cabbage

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

1 medium head red cabbage (about 2 lb / 900 g), cored and thinly sliced
1 large tart apple (e.g., Granny Smith), thinly sliced or cut into matchsticks
1 medium red onion, thinly sliced
2 tbsp (30 ml) unsalted butter (or substitute olive oil)
1 tbsp (15 ml) olive oil
1 1 / 2 tsp caraway seeds
1 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
2 tbsp packed brown sugar or pure maple syrup
1 / 2 cup (120 ml) apple cider vinegar
3 / 4 cup (180 ml) apple cider or apple juice
1 bay leaf
1 tsp Dijon mustard
1 tsp fresh thyme leaves (optional)
1 tbsp chopped fresh parsley, for serving (optional)

Instructions

Heat the butter and olive oil in a large Dutch oven or deep skillet over medium heat until shimmering.
Add the red onion and cook, stirring, until softened and translucent, 4–5 minutes. Stir in the caraway seeds and toast until fragrant, about 30 seconds.
Add the sliced cabbage and apple. Season with the salt and pepper and toss until the cabbage begins to wilt, 5–7 minutes.
Stir in the brown sugar (or maple) and Dijon. Pour in the apple cider vinegar, scraping up any browned bits from the pan.
Add the apple cider and bay leaf. Bring to a simmer, cover, and cook over medium-low heat until the cabbage is tender but still vibrant, 20–25 minutes, stirring once or twice. If the pan looks dry, add a splash of water.
Uncover and cook 5–8 minutes more to reduce the liquid to a glossy glaze. Taste and adjust seasoning with more salt, vinegar, or a pinch of sugar to balance.
Remove the bay leaf. Stir in fresh thyme, if using. Transfer to a serving dish and sprinkle with parsley, if desired. Serve warm alongside the brisket.