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Apple Cider Braised Red Cabbage with Cinnamon and Onions

Apple cider braised red cabbage cooks low and slow with cinnamon, thinly sliced onions, and a tangy-sweet cider vinegar sauce. The cabbage turns very tender, making this Dutch oven side dish an easy match for a hearty dinner.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 23 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion large, thinly sliced
  • 1 head red cabbage medium, about 2 1/2 pounds, cored and thinly sliced
  • 1 cup apple cider
  • 0.25 cup apple cider vinegar
  • 2 tbsp light brown sugar packed
  • 1 cinnamon stick
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
  3. Add the cabbage, apple cider, vinegar, brown sugar, cinnamon stick, salt, and pepper; toss to combine.
  4. Cover and cook over medium-low heat, stirring occasionally, until the cabbage is very tender, 45 to 60 minutes.
  5. Remove and discard the cinnamon stick.
  6. Serve the cabbage warm.

Notes

For the best texture, slice the cabbage thinly and evenly. Refrigerate leftovers in an airtight container for up to 4 days; freezing is suitable, though the cabbage may soften more after thawing. For a dairy-free variation, use olive oil in place of the butter.