A sweet, smoky, tangy braised cabbage that works with everything – roast pork, roast chicken, schnitzel or crumbed cutlets (chops). The ultimate cosy side dish.
I grew up on versions of this dish and it still feels like the kind of side that instantly makes a meal feel warm, cosy and complete. This German-style Braised Cabbage with Bacon is sweet, smoky and tangy – the trifecta – and it turns even the simplest roast into something special.
The magic is in the slow braise. The cabbage softens, the onions caramelise, the bacon adds salty depth, and a splash of apple cider vinegar brings everything into perfect balance. It tastes like it belongs next to roast pork, but it’s just as good with roast chicken, schnitzel, crumbed pork cutlets (chops) or anything that needs a punchy, comforting side.
And here’s the part I love – it’s completely freezer-friendly. Make it days or weeks ahead, thaw, reheat and you’ve suddenly got a stress-free side dish that’s perfect for entertaining. A bit of slicing, a quick saute, then it basically cooks itself while you get on with the rest of dinner. Simple, familiar, flavour-packed – the kind of recipe you’ll come back to again and again.
Do I have to use bacon?
Bacon adds depth, smokiness and salt – it’s traditional and it really builds the flavour. But if you prefer it without, you can swap it for 1 tablespoon of olive oil and add an extra ½ teaspoon of smoked paprika to bring back some of that smoky character.
How finely should I slice the cabbage?
A rough, thin shred is perfect – about 5–7 mm (¼ inch) thick. Too chunky and it won’t braise evenly, too thin and it can become mushy. (See the cabbage photo caption for guidance.)
Can I make this ahead for a big dinner or Christmas/Holiday lunch?
Absolutely. It’s one of those dishes that actually gets better after a night in the fridge. Make it 1–2 days ahead, refrigerate in an airtight container, then reheat on the stovetop or in the microwave. It reheats like a dream. It also freezes well too! See the full recipe for the details.
What can I serve braised cabbage with?
Everything. Truly. It’s perfect with roast pork, roast chicken, schnitzel, crumbed pork cutlets (chops), sausages, or even alongside mashed potatoes. It brings a hit of tang that cuts through anything rich.
Can I make this vegetarian?
Yes. Omit the bacon and replace with 1 tablespoon of olive oil plus ½ teaspoon of smoked paprika. Swap the chicken stock powder (bouillon) for vegetable stock powder. Still delicious, still cosy, just a touch lighter.
What are caraway seeds and do I really need them?
Caraway seeds are tiny, aromatic seeds often used in German and Eastern European cooking. They have a warm, slightly nutty, earthy flavour with a hint of anise. In this recipe, they add that classic German vibe and help balance the sweetness of the cabbage.
Do you absolutely need them? No. The recipe is still delicious without them. If you’re not a fan or don’t have any on hand, skip them – you won’t ruin the dish. But if you love German cooking or want that authentic flavour, keep them in. They quietly do a lot of heavy lifting.
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German-style Braised Cabbage with Bacon
Share PrintIngredients
- 200 g (7 oz) streaky bacon, cut into small strips or diced
- 1 tbsp light olive oil, or any neutral, high smoke-point oil – use only if needed
- 1 large onion, finely sliced
- 1 tsp freshly minced garlic
- ½ large green cabbage, finely sliced
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 125 ml (½ cup) water
- 1 tsp chicken stock powder (bouillon)
- 1 tsp caraway seeds (optional, see note 1)
- ½ tsp freshly cracked black pepper
- 1 tbsp butter
- Sea salt flakes, to taste
Instructions
- Render the bacon (cold pan method) – Place the bacon in a cold large, deep, heavy-based pan. Turn the heat to medium and let the bacon slowly come up to heat – this process will allow the fat to slowly render. Stir the bacon occasionally for 5–8 minutes, or until it is crisp and golden. Add up to 1 tablespoon of olive oil only if needed – many bacons release enough fat on their own.
- Add the onion – Add the sliced onion and cook for 5–7 minutes until softened and lightly caramelised.
- Add the garlic – Add the garlic and cook for 30 seconds.
- Add the cabbage and flavourings – Add all the cabbage, brown sugar, apple cider vinegar, water, chicken stock powder, caraway seeds (if using) and pepper. It will look like a lot of cabbage in volume, but will quickly start to wilt. Stir to combine using tongs so that the cabbage is evenly coated in the bacon and onion mixture.
- Braise – Cover and simmer over low heat for 20–25 minutes, stirring occasionally, until the cabbage is tender. If it looks dry at any point and is sticking to the base of the pan, add 2 tablespoons of water, as needed.
- Finish with butter – Stir through the butter, taste and add a sprinkling of salt if needed.
- Serve – Serve warm with your favourite roast.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Jade says:
Absolutely delicious side for our brats tonight! Adding this to the meal rotation.
I found it did not need the butter at the end but that’s personal preference.
Nicole says:
So glad you tried and enjoyed this one, Jade! Thanks for the rating too. ❤️ Nic x