Sauteed Red Cabbage Recipe

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 rashers of bacon to the pan first to pump up the flavour, or eat it just as it is.

Can you make Sautéed Red Cabbage ahead of time?

Yes, cook the Sautéed Red Cabbage as per the recipe. Refrigerate for up to 2 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.

Is Sautéed Red Cabbage suitable for leftovers?

Yes, you can refrigerate leftover Sautéed Red Cabbage for up to 2 days. Reheat on the stovetop or in the microwave.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sauteed Red Cabbage Recipe

Sauteed Red Cabbage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large red or brown onion, finely diced
  • 1 green apple, peeled and grated
  • ½ large red cabbage, finely shredded (using a knife, peeler, mandolin or food processor)
  • ⅓ cup (80 ml) apple cider vinegar
  • 1 tsp salt
  • 1 tbsp brown sugar
  • ½ tsp cracked pepper
  • ⅔ cup (100 g) sultanas

Instructions

  1. Heat the olive oil in a large skillet on medium-high heat.
  2. Add the onion and apple. Cook, stirring for 2 minutes, until they begin to soften.
  3. Add the red cabbage and cook for 2 minutes until it softens.
  4. Add the apple cider vinegar, salt, brown sugar, pepper and 1/3 cup water. Cook, stirring for 1 minute until the sugar dissolves.
  5. Reduce the heat to the lowest setting, place the lid on, and cook for 30 minutes, stirring halfway. If you find the cabbage is sticking at the halfway point, add 1-2 tablespoons of water.
  6. Add the sultanas and cook for another 15 minutes or until the cabbage is tender.
  7. Serve with pork schnitzel or goulash.

Notes

MAKE AHEAD

Cook the Sautéed Red Cabbage as per the recipe. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave. 

LEFTOVERS

Refrigerate leftovers for up to 2 days. Reheat on the stovetop or in the microwave. 

 

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: side dish, red cabbage,
  • Method: sautee
  • Cuisine: European