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This recipe for Braised Cabbage and Apples is an old recipe from my husband Jack’s former food-service days. At one of the dining locations he managed, his chef – a fellow named Frank, who came from Poland – asked Jack if he could make braised cabbage as the ‘vegetable of the day’ on that particular day.
They had a case of cabbage in the walk-in refrigerator so Jack told Frank to go for it! This delicious braised cabbage and apples was so good – it sold out half way through the lunchtime rush! Jack begged Frank for the recipe – and here is Jack’s version!
Cabbage is one of those vegetables that I think sometimes gets a bad rap – but when cooked correctly, it’s a deliciously mellow vegetable that is just perfect with pork, as well as cured meats like sausage. And combined with apples, this braised cabbage dish has a wonderfully sweet and savory flavor! Additionally, our braised cabbage and apples is flavored with rendered bacon fat, beer and caraway seeds which also perfectly complement the tender cabbage and apples.
Combined with our Perfect Pork Chops and our Apple Pear Compote, this braised cabbage and apples completes a wonderful fall dinner menu!
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Braised Apples & Cabbage
Ingredients
- 2 tablespoons bacon fat
- 1 1/2 tablespoons butter
- 1 1/2 cups large dice onion
- 2 1/2 pound head of cabbage, cored
- 1 peeled and cored apple cut into large pieces (We used Gala)
- 1/2 cup strong beer or ale
- 1/2 cup chicken stock
- 1 tablespoon caraway seeds
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
Instructions
- Cut the head of cabbage in half and remove the core from each half. Lay each half flat on cutting board and make thick slices from one end to the other. Then make one cut down the center to cut each slice in half.
- In a large cast iron pan or 14” sauté pan over medium high heat, melt bacon fat and butter. Add onions and sauté for 5 minutes or until onions are just turning soft.
- Add cabbage, apple, beer, stock, caraway, salt, pepper and sugar and cook over medium high to high heat for 20 minutes turning cabbage every minute or so. If the liquid starts to evaporate before the cabbage is cooked, lower heat during the last few minutes of cooking. Test for tenderness and serve.
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Our favourite Cabbage served with corn beef brisket. The apples and caraway seeds are the perfect blend of flavours !
Thanks Jayne!
Would be so GOOD with Brats Either as a side or right on the brats!
Great suggestion Kathy!
I have a question, what do you serve with this. I see a fat pork chop and it looks delicious and spot on, but what other vegetable or starch? Can’t tell if it’s potatoes in the picture, but it sure looks tasty!
Thanks Kelly! We served the Braised Cabbage and Apples with two other recipes on our site: Perfect Pork Chops: https://www.afamilyfeast.com/perfect-pork-chops/ and our Apple Pear Compote: https://www.afamilyfeast.com/apple-pear-compote/
Hope you enjoy them!
Awesome recipe, I added garlic and some crushed red pepper, a keeper for sure!
Thank you Deb! Sounds like some great additions to the recipe!
I know this post is about the braised cabbage. I will take everything on the plate!
Thanks Peter!!
We make something similar with red cabbage and it is a family favorite. I will have to try this version – it sounds wonderful!
Red cabbage would also be great for this dish Becki! Thanks for visiting our site today!
Ooooh, I love cabbage!
You guys always post restaurant quality recipes!
And this would be great for St. Patty’s Day. 🙂
Thanks Tye! Hope you enjoy the recipe!