Spiced red cabbage has always been a staple in German cuisine, and for me, it was synonymous with the holidays. It was my favorite side, the part of dinner I was most excited about. My mom would make big batches and freeze them so they were always on hand, ready to serve. These days, I grow cabbage in our garden, often storing it in the garage for several weeks before doing exactly what my mom did -cooking a couple of batches and popping them in the freezer. I can’t remember a year when I haven’t served it for the holidays.
There are countless versions of this beloved dish, and most are made with red wine and sugar. While I’ll never complain about red cabbage, I like to make mine without alcohol or cane sugar. Instead, I sweeten it with a touch of maple syrup and cook it in apple cider and apple cider vinegar. I love the smell of the warming spices filling the kitchen as it cooks and the cabbage becomes tender, sweet, and perfectly spiced. The result is just as flavorful and delicious as the original, with a slightly lighter, nourishing twist.
Step by Step Instructions for Nourishing Spiced Red Cabbage
Gather all ingredients: red cabbage, red onion, apple, orange peel, apple cider vinegar, apple cider, maple syrup, cinnamon stick, whole cloves, star anise, bay leaf, fine sea salt, black pepper, balsamic vinegar.
Slice or shred the cabbage and thinly slice the apple and red onion.
Gather the spice bag ingredients and cut a piece of cheesecloth to size.
Make your spice bag.
Toss the cabbage, apples, onion, orange peel, apple cider vinegar, apple cider, maple syrup, and spice bag in a bowl. Cover and refrigerate for 12–24 hours.
Add all ingredients to a pot and season with salt. Bring to a gentle simmer and cook for 45 minutes.
Season with the balsamic vinegar, additional maple syrup, and salt and pepper to taste.
Nourishing Spiced Red Cabbage
Tender, sweet, and full of warming spices, this red cabbage is simmered in apple cider and lightly sweetened with maple syrup. Cozy, flavorful, and perfect for making ahead or freezing for the holidays.
8
servings20
minutes45
minutes12
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Ingredients
1 medium red cabbage (about 2 lbs), shredded
1 medium red onion, thinly sliced
1 medium apple, thinly sliced*
one strip of peel from an organic orange
1/4 cup apple cider vinegar
1 cup apple cider (or water)
2 Tbsp maple syrup (more to finish)
3/4 tsp fine sea salt (more to taste)
a few cracks of freshly ground black pepper
1 Tbsp balsamic vinegar (add at the end)
- For the spice bag
1 cinnamon stick**
4-5 whole cloves**
1 star anise
1-2 bay leaves
Directions
- In a large bowl, combine the shredded cabbage, sliced onion, sliced apple, orange peel, apple cider vinegar, apple cider, and 2 Tbsp maple syrup. Toss everything to coat.
- To make your spice bag, add all ingredients to a piece of cheesecloth and tie with kitchen twine. Nestle the spice bag into the cabbage mixture, cover, and let rest in the refrigerator for 12-24 hours.
- When ready to cook, add the mixture to a large pot and season with salt. Nestle the spice bag into the mixture and then bring to a gentle simmer. Cook for 45 minutes, stirring occasionally, until the cabbage and onion are tender. Season with the balsamic vinegar, pepper, one to two more tablespoons of maple syrup, and a pinch of additional salt to taste. Remove and discard the spice bag and orange peel. Serve right away or refrigerate and gently reheat before serving.***
Notes
- *I like to leave the peel on the apples (if organic) for extra nutrition and a pretty contrast. If you prefer a smoother result, you can peel them.
- **If you don’t have cinnamon sticks or whole cloves on hand, you can substitute about 1 tsp of ground cinnamon and a pinch of ground clove.
- ***This spiced red cabbage freezes beautifully. Let cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
