Warm, tangy, and a little sweet — this side dish brings deep color and comfort to the table.
Some recipes feel like they come together on instinct — no plan, just good ingredients and a little trust. That’s how this one happened. A half head of red cabbage in the fridge, an apple, a little bacon, and the idea of something cozy to go alongside stuffed chicken.
I sliced everything thin and let it slowly build flavor. First the onions, bacon, and apples cooked down together in butter. Then came a splash of red wine and a handful of raisins — they plumped up and gave off just enough sweetness to balance the tang. Finally, the cabbage went in with a spoonful of Dijon, a drizzle of honey, and a glug of apple cider vinegar.
A cup of chicken stock, ten minutes covered, and it turned into something glossy, rich, and gently sweet-sour — the kind of side dish that makes the main course feel more complete.
Ingredients
½ head red cabbage, thinly sliced
1 apple, sliced (Honeycrisp or Fuji work beautifully)
2 slices bacon, chopped
1 small red onion, thinly sliced
4 tbsp butter
¼ cup raisins
¼ cup red wine
1 tbsp Dijon mustard
1 tbsp honey
2 tbsp apple cider vinegar
1 cup chicken stock
Salt to taste
Instructions
Sauté the base: In a large pan, melt butter and cook bacon until crisp. Add onion and apple slices, sprinkle with salt, cover, and cook for 5 minutes until softened.
Build the flavor: Add raisins and red wine. Cook uncovered for a few minutes until the wine has mostly reduced.
Add the cabbage: Stir in the sliced cabbage, Dijon mustard, honey, and apple cider vinegar. Toss to coat.
Braise: Pour in 1 cup chicken stock, cover, and cook over medium-low heat for about 10 minutes. The cabbage should be tender, glossy, and lightly saucy — not dry or soupy.
Finish: Taste and adjust seasoning. Add a pat of butter if you’d like extra sheen and richness before serving.
Serving Ideas
With stuffed chicken breast or roast pork.
Alongside sausages and mashed potatoes for a cozy fall dinner.
Or even on a Thanksgiving plate — it brings brightness to heavier dishes.
Cooking Notes
A pinch of caraway seed or fresh thyme can add an herbal note that plays nicely with the sweet and savory balance. If you prefer a deeper tang, finish with another splash of vinegar right before serving.
A crisp, sweet, and tangy chopped salad that tastes like the American cousin of the pickles you find on Asian tables. Bright, refreshing, and the perfect foil for rich or heavy meals. Keeps well for days and upgrades almost anything you serve it with.
Made with Bullet