Mom's Best Recipes
Recipe

Decadent Red Cabbage

Butter-braised red cabbage that turns silky, jammy, and just chewy enough to keep every bite interesting. Sweet, tangy, and cozy with crisp-edged onions and a glossy finish.

Author By Matt Campbell
4.8
A cast iron skillet filled with glossy, deep purple braised red cabbage topped with a small pat of butter and sprinkled with flaky salt
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Red cabbage does not get enough love. It is bold, it is cheap, it holds its own next to rich meats and cozy carbs, and when you cook it low and slow it turns into this soft, chewy, almost jammy pile of purple comfort that tastes way fancier than it looks.

This is my decadent version: we start with onions that get a little color, then we braise the cabbage with butter, vinegar, and a touch of sweet until it goes silky. The goal is not crunchy slaw and not mush either. We are shooting for that perfect middle ground where the strands have a gentle bite, like al dente noodles, but coated in a glossy, tangy sauce that makes you keep “taste-testing.”

A cutting board with half a red cabbage, a chef's knife, and thinly sliced cabbage ribbons

Why It Works

  • Soft and chewy texture: a covered braise tenderizes the cabbage, and a final uncovered simmer concentrates it into a glossy, clingy coating.
  • Big flavor with basic ingredients: onion, butter, vinegar, and a little sweetness do the heavy lifting.
  • Balanced sweet and tangy: vinegar brightens, sugar or maple rounds it out, and salt makes it all pop.
  • Weeknight-friendly: mostly hands-off cooking with plenty of time to prep the rest of dinner.

Makes: about 5 to 6 cups.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 4 to 5 days. The flavor honestly gets better overnight as the tang and sweetness settle in.

Reheat: Warm in a skillet over medium-low with a splash of water, apple juice, or broth. Cover for 2 to 3 minutes, then uncover and stir until glossy again. Microwave works too, but the skillet keeps the texture chewier.

Freeze: You can freeze it for up to 2 months. Thaw in the fridge overnight. Reheat gently and simmer off extra liquid at the end so it does not turn soupy. Note: the texture can soften a bit after freezing, but the flavor stays strong.

Common Questions

How do I keep red cabbage purple and not gray?

Acid is your friend. Red cabbage pigments stay brighter with vinegar or citrus. This recipe adds vinegar early and adjusts at the end. Also avoid long boiling in lots of plain water, which can wash out color. One more thing: alkaline conditions can push the color toward blue or dull tones, so skip baking soda and if your water is very hard, use broth or filtered water.

Why is my cabbage watery?

Cabbage releases a lot of moisture. If it looks loose at the end, uncover and simmer 10 to 15 minutes, stirring often, until it turns glossy and clingy. Do not rush this part. It is where the “decadent” happens.

Can I make it less sweet?

Yes. Start with 1 tablespoon sweetener, then taste at the end. If it feels too sharp, add a little more. If it feels too sweet, add a small splash more vinegar and a pinch of salt.

What makes it soft and chewy instead of mushy?

Two things: slicing thickness and timing. Cut into ribbons about 1/4-inch thick, braise covered until tender, then finish uncovered just until the strands are silky but still have a little bounce.

Can I make this in a slow cooker or Instant Pot?

You can, but the best texture comes from stovetop-style reducing at the end. Slow cooker: cook on low 4 to 5 hours, then transfer to a wide skillet or pot and simmer uncovered until glossy. Instant Pot: pressure cook 5 minutes on High with quick release, then use sauté to reduce uncovered until lacquered. If your cabbage is cut thicker or you want it extra soft, add 1 to 2 minutes.

I started making braised red cabbage when I was chasing that restaurant-side-dish energy at home, you know, the kind that makes a plain chicken thigh feel like a full plan. The first time I nailed it, I was not even trying to be fancy. I just kept the heat low, tasted as I went, and let the pot do its thing. Now it is my reliable move when dinner needs one more cozy, punchy component. Plus, it is purple. If your plate looks boring, purple fixes that.