If you're looking for something a little different to brighten up your holiday table, this Balsamic Glazed Red Cabbage with Roasted Apples is a flavor-packed, jewel-toned stunner. Sweet, tangy, and deeply savory, it's the perfect counterpoint to rich roasts and creamy mashed potatoes. This isn't just a salad or a throwaway side — it’s a conversation piece. With its beautiful balance of acid and natural sweetness, this dish brings together caramelized roasted apples and tender, slow-cooked red cabbage kissed with balsamic vinegar and warm spices. Whether you're hosting a Christmas dinner or just want to add a little flair to a weeknight meal, this one delivers.
Balsamic Glazed Red Cabbage with Roasted Apples
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Side Dish
Cuisine American, European
Large Dutch oven or deep sauté pan This is essential for slow-cooking the cabbage. If you don’t have a Dutch oven, a heavy-bottomed stockpot works well.
Baking sheet For roasting the apples until they're caramelized and golden. A sheet pan lined with parchment or a silicone baking mat is ideal.
Sharp knife and cutting board To make quick work of slicing cabbage and apples.
Wooden spoon or silicone spatula Useful for stirring without scratching your cookware.
Mixing bowls One for tossing the apples before roasting.
For the Red Cabbage
- 1 medium red cabbage about 2 lbs, core removed and thinly sliced
- 1 large red onion thinly sliced
- 2 tbsp olive oil
- 3 tbsp brown sugar or maple syrup
- 1/2 cup balsamic vinegar use a good-quality aged vinegar if possible
- 1/4 cup apple cider vinegar
- 1/2 cup vegetable broth or water
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- Salt and black pepper to taste
For the Roasted Apples
- 3 medium apples Honeycrisp or Fuji work best, cored and sliced into wedges
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- Pinch of cinnamon
- Pinch of salt
Optional Garnish
- Fresh thyme or rosemary sprigs
- Crumbled goat cheese or feta
- Toasted walnuts or pecans for crunch
Prepare the cabbage
Start by heating the olive oil in your Dutch oven or large sauté pan over medium heat. Add the thinly sliced red onion and sauté until it begins to soften, about 5 minutes. Toss in the red cabbage and stir well, cooking for another 5–7 minutes until it starts to wilt.
Add vinegar and spices
Pour in the balsamic vinegar, apple cider vinegar, and vegetable broth. Sprinkle in the brown sugar (or maple syrup), allspice, cinnamon, salt, and pepper. Stir everything together so that the cabbage is evenly coated.
Simmer low and slow
Reduce the heat to low, cover the pot, and let the cabbage simmer gently for 30–35 minutes. Stir occasionally to prevent sticking and to ensure even cooking. The cabbage should become tender, deeply colored, and infused with the sweet-tangy glaze.
Roast the apples
While the cabbage is cooking, preheat your oven to 400°F (200°C). Toss the apple wedges in olive oil, honey, cinnamon, and a pinch of salt in a mixing bowl. Spread them out on a lined baking sheet in a single layer.
Roast the apples in the oven for about 20–25 minutes, turning them once halfway through. You want them soft, golden, and slightly caramelized at the edges.
Combine and serve
Once the cabbage is ready and the apples are roasted, gently fold the apple slices into the cabbage or layer them on top when plating for a dramatic presentation. Garnish with fresh thyme, crumbled goat cheese, or toasted nuts if desired.
Serve warm. This dish can be made a day ahead — in fact, the flavors deepen beautifully overnight.
Pairings
This festive dish plays nicely with a variety of main courses, especially during holiday meals.
- Roast Pork or Ham: The sweet and tangy cabbage complements the saltiness of cured meats perfectly.
- Duck or Goose: Traditional Christmas meats in many parts of the world, these rich birds are cut beautifully by the acidity of the balsamic glaze.
- Stuffed Squash or Root Vegetable Loaf: For a vegetarian or vegan holiday table, this cabbage dish adds brightness and complexity.
- Potato Dishes: Whether it’s creamy mashed potatoes, crispy roasted potatoes, or even a potato gratin, the cabbage makes a bold and welcome contrast.
You could even tuck leftovers into sandwiches the next day — think rye bread, brie, and a spoonful of this cabbage with sliced turkey or leftover roast. Add a bit of mustard and you've got a knockout lunch.
FAQs
1. What type of apples work best in this dish?
Firm, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady hold up best during roasting. They caramelize beautifully without turning mushy. Avoid softer apples like Red Delicious.
2. Can I use green cabbage instead of red?
Technically yes, but red cabbage has a deeper flavor and more visual impact, especially for a Christmas dinner table. Green cabbage may require a shorter cook time and will lack the rich color.
3. How do I make this dish vegan?
It’s already mostly vegan! Just ensure you use maple syrup instead of honey and skip any dairy-based garnish like goat cheese.
4. Can I use a different vinegar?
Balsamic is key for the rich, syrupy glaze, but if you’re in a pinch, a mix of red wine vinegar and a bit of brown sugar can work. Still, it’s worth getting a good-quality balsamic for best flavor.
5. How far in advance can I make this?
This dish can be made up to 2 days ahead. Store it in the fridge and gently reheat it in a covered pot or in the oven. The flavors actually improve with time, making it an ideal make-ahead side for busy holiday cooking.
