Print

Sweet and Savory Bavarian Red Cabbage with Apples and Bacon

Bavarian red cabbage - featured image
Print Recipe

This sweet and savory Bavarian red cabbage with apples and bacon is a comforting side dish that balances tangy, sweet, and smoky flavors. It’s quick to make with simple ingredients and perfect for any occasion.

Ingredients

Scale
  • 1 medium head red cabbage (about 2 pounds or 900g), cored and thinly sliced
  • 4 slices thick-cut bacon, chopped into 1-inch pieces
  • 2 medium apples (Granny Smith recommended), peeled, cored, and diced into 1/2-inch cubes
  • 1 medium yellow onion, diced (about 1 cup)
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 1/2 cup apple juice or cider (unsweetened preferred)
  • 1 teaspoon caraway seeds (optional)
  • 1 bay leaf
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of ground cloves

Instructions

  1. Prep your ingredients first: core and thinly slice the cabbage into 1/4-inch strips, dice the onion, chop the bacon, peel and dice the apples, and measure out the vinegar, brown sugar, and apple juice.
  2. Cook the bacon: Place a Dutch oven over medium heat and add the chopped bacon. Cook for 5-7 minutes, stirring occasionally, until crispy. Transfer bacon to a paper towel-lined plate, leaving the fat in the pot.
  3. Sauté the onion: Add the diced onion to the pot with the bacon fat. Cook over medium heat for 4-5 minutes until soft and translucent.
  4. Add the cabbage: Add the sliced cabbage to the pot and stir to coat in the bacon fat and onions. Cook for about 5 minutes, stirring frequently, until the cabbage starts to wilt.
  5. Add the apples and seasonings: Stir in the diced apples, caraway seeds (if using), bay leaf, salt, pepper, and pinch of ground cloves.
  6. Add the liquids: Pour in the apple cider vinegar, brown sugar, and apple juice. Stir to combine. The liquid should come about halfway up the cabbage; add a splash of water or more apple juice if needed.
  7. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring every 10 minutes, until the cabbage is tender and the liquid has reduced to a syrupy glaze.
  8. Finish and serve: Remove the bay leaf and discard. Stir in the reserved crispy bacon bits (reserve a few for garnish if desired). Taste and adjust seasoning with more salt or vinegar as needed. Serve hot or warm.

Notes

This dish tastes even better the next day as the flavors meld. For a vegetarian version, skip the bacon and sauté the onion in 2 tablespoons of butter or olive oil, adding 1/2 teaspoon smoked paprika for smoky flavor. To prevent mushiness, don’t slice the cabbage too thin and check doneness at 30 minutes.

Nutrition

Keywords: Bavarian red cabbage, sweet and sour cabbage, German side dish, braised red cabbage, apples and bacon, Oktoberfest recipe, comfort food

Find it online: https://sunnysavory.com/sweet-and-savory-bavarian-red-cabbage-with-apples-and-bacon/