Hey y'all! If you're searching for a vibrant, flavor-packed side that turns any meal into a celebration, this Cranberry-Orange Braised Red Cabbage is about to become your new favorite. With its gorgeous jewel tones and a balance of sweet, tangy, and savory notes, it's ideal for festive feasts, cozy dinners, or even meal prep. Let's get cooking!
Why You'll Love This Cranberry-Orange Braised Red Cabbage
- Bursting with sweet-tart cranberry and zesty orange flavors for a unique twist on classic braised cabbage.
- Pairs beautifully with everything from roast turkey to pork chops to vegetarian mains.
- Stays delicious for days, making it perfect for prepping ahead of time.
- Gives your holiday table a pop of color and irresistible aroma.
- Simple, affordable ingredients with a gourmet result.
Cranberry-Orange Braised Red Cabbage Ingredients
- 1 medium head red cabbage (about 2 pounds), thinly sliced
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 large apple (such as Fuji or Honeycrisp), cored and diced
- ½ cup dried cranberries
- 1 orange, zest and juice
- ½ cup orange juice (from orange plus extra, as needed)
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
How to Make Cranberry-Orange Braised Red Cabbage
Step 1: Prepare the Base
Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the sliced onion and cook for 3-4 minutes until softened and translucent.
Step 2: Add Cabbage and Fruit
Stir in the red cabbage and diced apple. Sauté for about 5 minutes, turning occasionally, until the cabbage begins to wilt.
Step 3: Mix in Flavors
Add the dried cranberries, orange zest, orange juice, apple cider vinegar, brown sugar, salt, pepper, allspice, cinnamon, and cloves. Stir well to combine, ensuring the cabbage is evenly coated in the mixture.
Step 4: Braise the Cabbage
Reduce heat to low, cover, and let simmer for 40-45 minutes, stirring occasionally. If the mixture starts to dry out, splash in a tablespoon or two of water or extra orange juice as needed. The cabbage should be tender and the flavors well melded.
Step 5: Taste and Finish
Remove the lid and taste for seasoning. Adjust salt, pepper, or sweetness, adding a little more brown sugar or vinegar to get your desired balance of flavors. Serve warm and enjoy!
Notes for Perfect Cranberry-Orange Braised Red Cabbage
- For even cooking, slice the cabbage as thinly as possible using a sharp knife or a mandoline slicer.
- Let the cabbage rest off the heat for 10 minutes before serving to allow the flavors to deepen.
- Brown sugar can be swapped for honey or maple syrup for a twist (learn more).
Cranberry-Orange Braised Red Cabbage Variations
- Spiced Up: Add a chopped jalapeño or a pinch of crushed red pepper for gentle heat.
- Festive Touch: Toss in a handful of toasted pecans or walnuts just before serving.
- Low Sugar: Replace brown sugar with a sugar substitute or simply reduce the amount for a tarter dish.
Required Equipment for Cranberry-Orange Braised Red Cabbage
- Large Dutch oven or heavy-bottomed, deep skillet
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Storage Instructions & Shelf Life
Cool leftovers completely and transfer to an airtight container. Refrigerate for up to 4 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or orange juice as needed. While you can freeze cabbage for up to 2 months, note the texture may soften further post-thawing.
Serving & Pairings for Cranberry-Orange Braised Red Cabbage
- Serve alongside roast turkey, pork loin, duck, or seared sausages.
- Tuck it into sandwiches or wraps for a sweet-tangy crunch.
- Delicious as a colorful topping for grain bowls or vegan entrees.
Pro Tips for Perfect Cranberry-Orange Braised Red Cabbage
- Try using firm, tart apples like Granny Smith for extra brightness.
- Don’t skip the resting time—those last few minutes off heat are when flavors develop most!
- If you prefer extra tender cabbage, extend the simmering time by 5-10 minutes, checking often.
FAQ: Cranberry-Orange Braised Red Cabbage
- Can I make Cranberry-Orange Braised Red Cabbage in advance?
- Absolutely! In fact, the flavors get even better after a day or two in the fridge.
- Can I use fresh cranberries instead of dried?
- Yes—just chop them coarsely and increase the sweetener to balance their tartness.
- Is this dish gluten-free and vegan?
- Yes! It contains no gluten or animal products, so it’s suitable for most diets.
Ready to Try Cranberry-Orange Braised Red Cabbage?
With its perfect balance of tang, sweetness, and festive color, this dish is sure to become a new staple in your kitchen. For more healthy side ideas, check out EatingWell's vegetable side recipes.
Ingredients
- 1 medium head red cabbage, thinly sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 ¼ cups fresh or frozen cranberries
- Zest and juice of 1 large orange
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- Salt and black pepper to taste
Instructions
-
1Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the sliced red onion and sauté for 3-4 minutes until softened.
-
2Stir in the sliced red cabbage and cook for another 5 minutes, tossing occasionally, until the cabbage begins to wilt.
-
3Add the cranberries, orange zest, orange juice, apple cider vinegar, and brown sugar. Season with salt and pepper.
-
4Cover the pot and braise, stirring occasionally, over low heat for 35-40 minutes or until the cabbage is tender and the cranberries have burst.
-
5Taste and adjust seasoning if needed. Serve warm as a festive side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply