Vegan Braised Red Cabbage
Slow-braised and deeply fragrant, this vibrant side dish is the kind of thing that makes a whole kitchen smell like a cozy autumn evening. Thinly sliced red cabbage and apple cook down together with red wine vinegar, maple syrup, warm cinnamon, and a whisper of cloves until everything turns glossy, tender, and almost jammy. The balance of sweet and tangy is genuinely addictive, and the color alone — that deep jewel-toned purple — makes it a showstopper on any plate. Every ingredient here is entirely plant-based, so there's no need to swap anything out or second-guess a label. A finishing stir of vegan butter (optional, but worth it) adds a silky richness that takes the whole pot over the top. This recipe serves six, making it a reliable go-to for holiday spreads, Sunday roasts, or any dinner where you want a side dish that actually steals the show.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 small red cabbage (about 2 lb), cored and thinly sliced
- 1 large apple, peeled, cored, and thinly sliced
- 3 tbsp red wine vinegar
- 2 tbsp maple syrup
- ½ cup vegetable broth
- 2 bay leaves
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp vegan butter (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the sliced cabbage and apple to the pot and stir to combine with the onion. Cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.
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