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Balsamic Glazed Red Cabbage with Roasted Apples

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, European
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the cabbage

  1. 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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. Serve warm. This dish can be made a day ahead — in fact, the flavors deepen beautifully overnight.