Braised Red Cabbage and Apples

Braised Red Cabbage and Apples by: Chef Michelle yield: 8 servings


  • 4 ea. Granny Smith Apples, sliced
  • 1 ea. Red onion, julienned
  • 2 Tbsp. Olive oil
  • 2 Tbsp. Garlic, chopped
  • 2 1/2 lb. Red cabbage, sliced thin
  • 2 cups sugar
  • 2 cups Kroger Apple Cider Vinegar
  • Salt and pepper, to taste


1. In a large sauce pot, heat olive oil over medium heat.{} Add garlic and onions and stir well.

2. Add apples and cook over medium heat until onions and apples begin to caramelize.

3. Stir in half of the Red cabbage and allow to wilt in pan.{} Combine remaining cabbage and allow to wilt again.

4. Once cabbage is all wilted, stir in sugar and Cider Vinegar.

5. Cover and allow to cook until liquid is almost evaporated.

Serve hot as a side dish or allow to cool and substitute for any recipe that calls for sauerkraut.