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–+ servings
Red Cabbage Side Dish

Braised Red Cabbage with Apples and Sausage

5 from 1 vote
This red cabbage with sausage is a cozy one-pot dinner inspired by classic German cooking. Sweet apples, smoky bacon, and tender cabbage are slowly braised with vinegar and spices until rich and flavorful, then finished with juicy browned sausages.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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Servings : 4 servings

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Ingredients

  • ½-¾ large head red cabbage, cored and sliced
  • 2 slices diced thick cut bacon, or pancetta or similar
  • 1 tbsp butter
  • 1 medium onion, thinly sliced
  • 2 medium apples, peeled and diced (Honeycrisp, Braeburn, or Pink Lady work well)
  • 1 tbsp brown sugar, or honey
  • 2 tbsp red wine vinegar, or apple cider vinegar
  • ½ cup dry red wine, or apple cider or broth
  • 1-2 tsp caraway seeds
  • 1 bay leaf
  • ½ tsp salt, plus more to taste
  • 4-6 sausages, such as bratwurst, kielbasa, or smoked pork sausage
Start Cooking

Instructions
 

  1. Brown the sausages
    Heat a large cast-iron or Dutch oven over medium heat. Add 4 to 6 sausages and cook until browned on all sides, about 6 to 8 minutes. Remove from the pot and set aside on a plate.
    Browned sausages in a red Dutch oven for red cabbage with sausage recipe
  2. Cook the bacon
    In the same pot, add 2 diced slices of bacon (or pancetta) and cook for 3 to 4 minutes, stirring occasionally, until the fat renders and the bacon begins to crisp.
    Diced bacon cooking until crisp for braised red cabbage with sausage
  3. Sauté the aromatics
    Add 1 tablespoon butter to the bacon drippings, then add 1 medium sliced onion. Sauté for 3 to 4 minutes, until softened and golden. Stir in 2 diced apples and cook for another 2 minutes.
    Caramelized apples and onions forming the base for cabbage and sausage skillet
  4. Add seasoning and deglaze
    Sprinkle in 1 to 2 teaspoon caraway seeds and 1 tablespoon brown sugar, stirring to coat the onions and apples. Pour in 2 tablespoons vinegar and ½ cup dry red wine, scraping up any browned bits from the bottom of the pot.
    Sautéed apples, onions, and bacon in a Dutch oven for German red cabbage with sausage
  5. Add the cabbage and simmer
    Add ½ to ¾ sliced red cabbage, 1 bay leaf, and ½ teaspoon salt or more to taste. Stir well to combine, then reduce the heat to medium-low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the cabbage is tender and glossy.
    Freshly sliced red cabbage with bay leaf ready to braise in German-style red cabbage recipe
  6. Finish with the sausages
    Nestle the browned sausages on top of the cabbage, cover again, and let everything cook together for 10 to 15 minutes, allowing the sausages to finish steaming and the flavors to meld.
    Red Cabbage Side Dish
  7. Taste and serve
    Remove the bay leaf, taste, and adjust the seasoning. Add another splash of vinegar for brightness or a pinch of sugar for balance if needed. Serve hot with the sausages nestled over the braised cabbage.
    Plates of red cabbage with sausage, served with mustard and fresh dill in a cozy German-style dinner setting

Nutrition

Calories: 435kcalCarbohydrates: 31gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 68mgSodium: 1214mgPotassium: 408mgFiber: 5gSugar: 19gVitamin A: 1611IUVitamin C: 67mgCalcium: 67mgIron: 2mg

Notes

  • Add depth: A pinch of cloves, allspice, or juniper berries makes the dish even more traditional.
  • Make it alcohol-free: Substitute ½ cup apple juice or broth for the wine.
  • Texture tip: Slice the cabbage thinly for a more tender result; thicker slices will yield a heartier texture.
  • Serve with: Mashed potatoes, spaetzle, or crusty bread to soak up the juices.