Red cabbage with apple and bacon

    1 hour

    My grandmother was a great cook. When she cooked this apple, red cabbage and bacon dish my brother and I would eat it hot or cold because it was so good!

    8 people made this

    Serves: 8 

    • 4 tablespoons butter
    • 100g thick bacon, diced
    • 80g diced onion
    • 500ml chicken stock
    • 120ml red wine, or to taste
    • 1 large apple, peeled and sliced
    • 2 tablespoons apple cider vinegar, or to taste
    • 2 teaspoons sugar, or to taste
    • 4 whole cloves
    • 3 bay leaves
    • 1/4 teaspoon ground nutmeg, or to taste
    • 1 pinch ground cinnamon, or to taste
    • salt and ground pepper to taste
    • 1kg finely sliced red cabbage

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Melt butter in a large pot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and softened, 6 to 8 minutes.
    2. Stir in chicken stock, red wine, apple slices and apple cider vinegar; bring to the boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt and black pepper. Stir in red cabbage; cover, reduce heat to low and simmer until cabbage is soft and cooked through, 30 to 45 minutes.


    Some foods taste better the second day, once the flavours are more settled. You can cook this cabbage over two days. The day before you want to serve the cabbage, prepare it according to the recipe, cool it to room temperature, then refrigerate overnight. The next day, reheat the cabbage over medium heat and thicken the liquid with 1 to 2 tablespoons of cornflour. Serve hot!

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