I used just three ingredients to make this Red Cabbage and Granny Smith dish, one of the best red cabbage side dishes I have ever tasted. I am accustomed to making red cabbage with caraway seeds, sugar, and wine vinegar, but this recipe is a nice switch and is delicious!

Red Cabbage, Granny Smith Apples and Balsamic Vinegar

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Course: Sides
Cuisine: German
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Degree of Difficulty : Easy
Servings: 6 people


  • 2 whole Granny Smith apples
  • 1 small onion thinly sliced
  • 1 tbsp olive oil
  • kosher salt and freshly ground black pepper
  • 3 tbsp aged balsamic vinegar
  • 1/3 head medium sized red cabbage thinly sliced


  • Gather all ingredients before starting the recipe.
  • Thinly slice 1/3 head cabbage.
  • Peel and thinly slice apples.
  • Peel and thinly slice onions.
  • Heat olive oil in a medium skillet over medium high heat.
  • Add sliced onions and cook until the onions become soft and start to brown, about 3-4 minutes.
  • Add sliced apples, toss to combine and cook for 3-4 minutes.
  • Then add 1 tablespoon of balsamic vinegar and season with kosher salt and black pepper, toss to combine.
  • Add sliced cabbage in handfuls and cook over medium heat, covered, turning periodically and adding more cabbage with each toss and with each turn.
  • When all the cabbage has been added, add the remaining 2 tablespoons of balsamic vinegar, give it one more toss and cover the cabbage and reduce heat to medium low. Cook for about an hour to an hour and a half. The cabbage should still hold its shape, but be tender when it's done.

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