Braised red cabbage with cranberries and maple

Beautiful red cabbage is braised with fresh seasonal cranberries, pure maple syrup, apple cider, and warm spices for a flavorful and colorful fall and winter side dish that is perfect for the holidays.

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 Fresh cranberry season has arrived. Every year I look forward to when the bags start appearing in the grocery store and then I buy a bunch to use in both fresh cooking and to freeze. 

This week is #CranberryWeek (see more recipes at the bottom of this post), so I'm joining a bunch of blogger friends to celebrate this seasonal berry. 

My family loves braised red cabbage. I often make this German sweet and sour red cabbage, but decided to change it up with some other fall and winter time flavors making this a lovely choice for a holiday dinner side dish.

Adding cranberries to this red cabbage adds that bit of tangy and sour flavor that is needed in braised cabbage and the addition of maple syrup provides the sweetness. 

You can add more syrup or even a touch of granulated sugar if you like. The sweet and sour flavor preference levels may vary, and you should always feel free to adjust to your liking.

Cinnamon, clove, and bay all add a touch of warm flavors to this cabbage as well without getting overpowering. 

Braised red cabbage is a delicious side dish to beef roasts, sausages like fresh Polish, kielbasa, or Brats, pork roasts or chops, and more. Give it a try this autumn while you can get some fresh cranberries.

Yield: 6-8 servings

Author: Amy (Savory Moments)

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Braised Red Cabbage w/ Cranberries & Maple

Beautiful red cabbage is braised with fresh seasonal cranberries, pure maple syrup, apple cider, and warm spices for a flavorful and colorful fall and winter side dish that is perfect for the holidays.

Ingredients

• 1 medium head red cabbage
• 1 cup fresh cranberries
• 1 cup apple cider or apple juice
• 1/4 cup apple cider vinegar
• 1/3 cup pure maple syrup
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1 teaspoon salt
• freshly ground black pepper, to taste
• 1 bay leaf

Instructions

1. Remove outer leaves of the cabbage and then cut it into quarters. Cut out the core and then cut it thinly so that it is shredded.
2. Place all the ingredients in a large soup pot or enameled Dutch oven with a lid. Bring to a boil over medium heat.
3. Cover, reduce the heat to low and cook until the cabbage is softened, stirring every 5 minutes or so. When the cabbage is soft, taste and adjust the seasonings to your liking, if needed.
4. Remove the bay leaf and serve hot.

Notes:

You can freeze any leftovers for another meal. Just thaw and reheat before serving.

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I hope you give this braised red cabbage a try! Let me know in the comments below.

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Check out these other side dish recipes: 

Spätzle 

White Cheddar Cauliflower Gratin 

Pan-fried Finger Dumplings 

Hot German Potato Salad 

Monday Cranberry Recipes

• Blue Cheese Cranberry Ball by A Kitchen Hoor's Adventures
• Braised Red Cabbage with Cranberries & Maple by Savory Moments
• Cranberry BBQ Chicken Sandwiches by Cheese Curd In Paradise
• Cranberry Sauce with Caramelized Onions by Shockingly Delicious
• Cranberry Scones by Kate's Recipe Box
• Creamy Cranberry Balsamic Roasted Chicken by Sweet Beginnings
• Slow Cooker Cranberry Meatballs by Our Crafty Mom
• Spiced Cranberry Apple Cider by Palatable Pastime
• Spicy Cranberry Soup by Magical Ingredients
• White Chocolate Cranberry Cookies by House of Nash Eats