Pennsylvania Red Cabbage

This classic Pennsylvania Dutch side dish transforms humble red cabbage into a vibrant, flavorful centerpiece. The deep purple cabbage is braised until tender, infusing with the earthy warmth of caraway seeds and the bright acidity of vinegar. Sweet brown sugar and crisp apples provide a perfect counterpoint, balancing the tartness with natural sweetness. The result is a glossy, jewel-toned dish with a complex sweet-and-sour profile that pairs beautifully with hearty meats like pork or sausages. Ideal for holiday tables, potlucks, or any meal needing a colorful, comforting vegetable component.

Cooking Method: Stewing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 223.7

Dietary: Gluten-free, Vegan, Vegetarian

Description

This classic Pennsylvania Dutch side dish transforms humble red cabbage into a vibrant, flavorful centerpiece. The deep purple cabbage is braised until tender, infusing with the earthy warmth of caraway seeds and the bright acidity of vinegar. Sweet brown sugar and crisp apples provide a perfect counterpoint, balancing the tartness with natural sweetness. The result is a glossy, jewel-toned dish with a complex sweet-and-sour profile that pairs beautifully with hearty meats like pork or sausages. Ideal for holiday tables, potlucks, or any meal needing a colorful, comforting vegetable component.

Ingredients

1/2 teaspoon Caraway seed
1 md Head red cabbage
1/2 cup Vinegar
1/2 cup Sugar brown
1 1/2 teaspoon Salt
2 md Apple
2 tablespoon Olive oil
1/2 cup Water

Directions

1
Core the apples and cut them into quarters.
2
Chop the head of red cabbage into roughly 1-inch pieces.
3
Place the chopped apples and water in a blender or food processor.
4
Pulse until the apples are coarsely chopped, not pureed.
5
Heat olive oil in a large saucepan or Dutch oven over medium heat.
6
Add the chopped red cabbage and caraway seeds to the pan.
7
Pour the blended apple mixture over the cabbage.
8
Stir in the vinegar, brown sugar, and salt until well combined.
9
Cover the pan and reduce heat to low.
10
Simmer gently for 1 hour, stirring occasionally, until the cabbage is tender and the liquid has reduced slightly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 223.7kcal

% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 7318.8mg305%
Total Carbohydrate 38.7g13%
Dietary Fiber 1.9g8%
Sugars 35.8g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the cabbage rest for at least 30 minutes after cooking before serving; the flavors meld beautifully as it cools.

You can substitute apple cider vinegar for regular vinegar for a fruitier taste.

Choose tart apples like Granny Smith or Honeycrisp to balance the sweetness of the brown sugar.

This dish tastes even better the next day, making it a great make-ahead side for holiday meals.

Keywords: red cabbage, braised, apples, caraway, vinegar, brown sugar, pennsylvania dutch, side dish, holiday, thanksgiving, christmas, vegetarian, gluten free, comfort food, tangy, sweet and sour, stewing, autumn, winter, festive

Read it online: https://www.chefs-mate.com/recipe/pennsylvania-red-cabbage/