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 tbsp olive oil
  • 1 large red or brown onion, finely diced
  • 1 green apple, peeled and grated
  • 1/2 large red cabbage, finely shredded (using a knife, peeler, mandolin or food processor)
  • 1/3 cup apple cider vinegar
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 1/2 tsp cracked pepper
  • 2/3 cup sultana


  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, cook for 2 minutes until it begins to soften.
  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, cook for 30 minutes stirring halfway. If you find the cabbage is sticking at the halfway point, add 1-2 tbsp of water.
  6. Add the sultanas, cook for another 15 minutes or until the cabbage is tender.
  7. Serve with pork schnitzel or goulash.


Share this recipe!

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.

Subscribe to my newsletter

Keep up-to-date with my latest articles, videos and tips.