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Classic Bavarian Red Cabbage: Easy 20-Minute Side Dish

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A quick and easy side dish of red cabbage, apples, and bacon, ready in under 20 minutes. Perfect for weeknights, holidays, or Oktoberfest, this recipe proves that the best dishes often come from kitchen mishaps.

Ingredients

Scale
  • 1 medium head red cabbage (about 2 pounds / 900g), cored and thinly sliced
  • 4 slices thick-cut bacon, chopped into 1-inch pieces
  • 1 medium apple, peeled, cored, and diced (Granny Smith or Honeycrisp)
  • 1 small yellow onion, finely diced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon caraway seeds (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1/2 cup water or low-sodium chicken broth

Instructions

  1. Prep the cabbage: Cut the red cabbage in half through the core, then cut each half into quarters. Cut out the tough core piece from each quarter. Thinly slice the cabbage crosswise into ribbons about 1/4-inch thick. You should have about 8-10 cups of shredded cabbage.
  2. Cook the bacon: Place your large skillet or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
  3. Sauté the aromatics: Add the diced onion to the bacon fat and cook over medium heat until softened, about 3 minutes. Stir in the diced apple and cook for another 2 minutes.
  4. Add the cabbage: Add the shredded cabbage to the pan. Stir everything together, then add the apple cider vinegar, brown sugar, caraway seeds (if using), salt, pepper, ground cloves, and bay leaf. Pour in the water or broth.
  5. Cook quickly: Increase the heat to medium-high and bring to a simmer. Cover the pan, reduce heat to medium-low, and cook for exactly 12-15 minutes. Stir once halfway through. The cabbage should be tender but still have a little bite.
  6. Finish and serve: Remove the bay leaf and discard. Stir in the reserved crispy bacon pieces. Taste and adjust seasoning—you might want a pinch more salt or an extra splash of vinegar for brightness. Serve hot or warm.

Notes

For best texture, don’t overcook the cabbage—the quick cooking time keeps it vibrant. The dish actually tastes better the next day as flavors meld. For a vegan version, skip bacon and use 2 tablespoons coconut oil with 1/2 teaspoon smoked paprika. Can be frozen for up to 3 months.

Nutrition

Keywords: Bavarian red cabbage, German side dish, quick cabbage recipe, red cabbage with bacon, easy side dish, Oktoberfest recipe, holiday side dish

Find it online: https://jollyfork.com/classic-bavarian-red-cabbage-easy-20-minute-side-dish/