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sauteed red cabbage is piled on a fluted plate, with visible apple slices and mustard seeds.

sautéed red cabbage recipe

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This sautéed red cabbage recipe is an Oktoberfest tradition! Crisp red cabbage cooked until tender with sweet autumn apples, punchy garlic, German-style mustard, and whole caraway seeds.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 red cabbage - enough to yield 8 cups sliced
  • 1 medium apple - enough to yield 2 cups sliced
  • 4 garlic cloves
  • 2 tablespoons butter
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 tablespoon caraway seeds
  • 2 tablespoons apple cider vinegar
  • 2 cups chicken stock
  • 1 tablespoon brown sugar
  • 1/2 tablespoon mustard

Instructions

  1. Prep your veggies! Thinly slice the red cabbage (step by step instructions above), core and cut the apple into matchsticks, and mince the garlic. a bowl of sliced red cabbage is sitting next to a small cutting board with sliced apple and minced garlic on it.
  2. Melt the butter in a large skillet over medium-high heat., then add the sliced red cabbage, apple matchsticks, and bay leaf. a wide skillet containing sliced red cabbage and apple slices
  3. Toss lightly to get everybody coated in the butter. I know your skillet probably seems way overfull at this point but it will cook down and be easier to manage after a few minutes! the apples and cabbage are tossed together in the skillet
  4. Cook, stirring often for about 10-15 minutes, then season lightly with salt. The cabbage and apple will start to soften and smell nutty. Some roasty golden brown edges here are a good thing, but reduce the heat to medium if it starts cooking too harshly. the cabbage mixture in the skillet has softened in texture and reduced in size
  5. Push the cabbage and apple mixture out to the sides of the skillet, creating an opening in the center. Add the garlic and caraway seeds to the center and let them cook there, stirring just the caraway and garlic mixture as you do so. The garlic and caraway will become toasty and fragrant after about 2 minutes, then stir the seeds and garlic into the whole cabbage mixture. the cabbage mixture is pushed to the sides of the skillet, creating a well in the center where garlic and caraway seeds are added.
  6. Increase the heat to high and continue cooking for about 2 more minutes, letting some color develop on the cabbage. Pour in the apple cider vinegar and stir to deglaze the pan. Cook for a minute or two, just until the vinegar is absorbed, then stir in the chicken stock and reduce heat to medium-low. the cabbage mixture is stirred together and liquid ingredients are added.
  7. Let the red cabbage simmer, stirring occasionally, for about 20 minutes. Keep it uncovered. If you notice the liquid disappearing and the cabbage is starting to stick to the pan, add a splash of water to keep it moist. after simmering, the red cabbage takes on a roasted color and soft texture
  8. Remove your sautéed cabbage from the heat and pull out the bay leaf. Stir in the brown sugar and mustard. the bay leaf is remove from the skillet and mustard and brown sugar are added to the cabbage mixture
  9. Taste and adjust seasonings, adding more salt, black pepper, or cider vinegar as desired. For extra richness, stir in a pat of butter just before serving. Enjoy! the finished sauteed red cabbage is served from a large bowl on individual serving plates.
  • Author: Kelly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: stovetop
  • Cuisine: German

Nutrition

  • Serving Size: 1 portion
  • Calories: 105
  • Sugar: 9.2 g
  • Sodium: 606.6 mg
  • Fat: 4.3 g
  • Carbohydrates: 15.7 g
  • Fiber: 3.7 g
  • Protein: 2.8 g
  • Cholesterol: 10.2 mg

Find it online: https://crescentmoonkitchen.com/sauteed-red-cabbage-recipe/