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Budget-Friendly Bavarian Red Cabbage with Apples and Bacon: Easy Homemade Side

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This budget-friendly Bavarian red cabbage with apples and bacon is a sweet, tangy, and smoky side dish that costs pennies to make but tastes like you spent hours fussing. Perfect for weeknight dinners or holiday feasts, it’s a crowd-pleaser that pairs beautifully with pork, chicken, or sausages.

Ingredients

Scale
  • 1 medium head red cabbage (about 2 pounds or 900g), shredded
  • 4 slices bacon, chopped
  • 1 medium apple (Granny Smith recommended), peeled, cored, and diced
  • 1 medium yellow onion, diced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar (packed)
  • 1/2 cup water or low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional: 1/4 teaspoon caraway seeds

Instructions

  1. Prep the cabbage (5 minutes). Cut the red cabbage in half through the core, then cut each half into quarters. Cut out the tough white core from each quarter. Slice the cabbage into thin strips, about 1/4-inch wide. You should end up with about 8 cups of shredded cabbage.
  2. Cook the bacon (6-8 minutes). Place your pot over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. Set aside about a tablespoon for garnish if desired.
  3. Sauté the aromatics (4-5 minutes). Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 4 minutes. Add the diced apple and cook for another minute.
  4. Add the cabbage and seasonings (2 minutes). Add the shredded cabbage to the pot. Stir to coat the cabbage in the bacon fat and onion mixture. Add the apple cider vinegar, brown sugar, bay leaf, and caraway seeds (if using). Stir everything together until the cabbage is evenly coated.
  5. Simmer until tender (25-30 minutes). Pour in the water or chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, stirring occasionally. The cabbage should be tender but not mushy. Check at the 20-minute mark—if the liquid has evaporated and the cabbage looks dry, add another 1/4 cup of water.
  6. Finish with butter and bacon (2 minutes). Remove the bay leaf and discard it. Stir in the butter until it melts and coats the cabbage. Taste and adjust seasoning with salt and pepper. Stir in most of the cooked bacon, reserving a little for garnish if desired. Let it sit off the heat for 5 minutes before serving.

Notes

This cabbage actually gets better overnight as the flavors meld. For a vegetarian version, skip the bacon and use 3 tablespoons of butter or olive oil instead, adding a pinch of smoked paprika for smoky flavor. To keep the cabbage vibrant purple, use apple cider vinegar and avoid overcooking. The dish freezes well for up to 3 months.

Nutrition

Keywords: Bavarian red cabbage, red cabbage with apples and bacon, budget-friendly side dish, German side dish, easy cabbage recipe, holiday side dish, cabbage with bacon

Find it online: https://lumalunch.com/budget-friendly-bavarian-red-cabbage-with-apples-and-bacon-easy-homemade-side/