Sauteed Red Cabbage

braised red cabbage
Picture a beautiful piece of pork belly complete with gravy, mashed potatoes and a side of this sweet yet sour red cabbage. I know it doesn't look like much, but this is one of my ultimate comfort sides. My Mum would make this for me growing up at least once a week. It works beautifully with just about any roast, schnitzel, goulash (pictured) or as a side to sausages. Add a few chopped up rashes of bacon to the pan first to really pump up the flavour, or eat it just as it is. This will keep for 2 days in the fridge or can be frozen up to 2 months.
  • 1/2 large red cabbage shredded – Try and get it as thin as possible, I use a mandolin on the finest setting
  • 1 large red or brown onion finely diced
  • 1 green apple peeled and grated (I use a box grater)
  • 1/3 cup apple cider vinegar
  • 1 tsp salt
  • 1 heaped tbsp brown sugar
  • 1/2 tsp cracked pepper
  • 2/3 cup sultanas
  • 1 tbsp olive oil


  1. Heat oil in a large skillet on high heat.
  2. Add onion and apple, cook stirring for 2 minutes until they begin to soften.
  3. Add red cabbage, cook 2 minutes until it begins to soften.
  4. Add apple cider vinegar, salt, brown sugar, pepper and 1/3 cup water. Cook stirring for 1 minute until sugar dissolves.
  5. Reduce to lowest heat setting, place lid on, cook for 30 minutes stirring half way. If you find the cabbage is sticking at the half way point, add 1-2 tbsp of water.
  6. Add sultanas, cook for another 15 minutes or until the cabbage is tender and cooked through to your liking.
  7. Pictured is my traditional homemade goulash with potato gnocchi.

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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