Braised Red Cabbage with Apples, Bacon & Raisins | Embracing Enough

Sweet, tangy, and buttery — this braised red cabbage with apples and bacon brings color, comfort, and cozy fall flavor to any plate.

Lou LaMedica

Nov 10, 2025

Slammin’ Sides Fall Recipes

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Braised Red Cabbage with Apples, Bacon & Raisins

Braised Red Cabbage with Apples, Bacon & Raisins

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.

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