Red Wine Braised Cabbage with Bacon
This easy Red Wine Braised Red Cabbage recipe delivers a delicious German-inspired side dish with flavorful bacon bits in every bite! Perfect for pairing with your favorite meats, adding a pop of color and rich, tangy flavor to your dinner table! Naturally gluten-free and keto-friendly.
I am a big fan of hearty, braised vegetable dishes, whether carrots, collard greens, or kale. However, this red wine-braised cabbage recipe with bacon is truly something special. Of course, if you’re vegetarian, you can skip the bacon, but –let’s face it, bacon makes everything better!
This surprisingly simple, keto-friendly side dish is typically considered a fall or winter favorite, but it’s perfect any time of year. It adds a stunning pop of purple to your plate and a generous boost of nutrients like vitamins C and K.
This is one of those dishes that tastes even better when made a day ahead, leaving you with one less dish to worry about come dinner time. The bacon adds an incredibly rich, smoky depth, while red wine and vinegar lift every flavor and tie it all together. Recipes like this are why I crave vegetables!
Tasting notes and recipe highlights
- Just plain delicious. The combination of red wine, red wine vinegar, and fresh thyme brings a beautiful tang, while the onion adds subtle sweetness and the bacon infuses rich, smoky depth.
- Healthy and colorful. The deep purple cabbage is a feast for the eyes and a nutrient-loaded addition to any meal, whether traditional German meals or a wide range of meats.
- Quick and easy. It’s easy to make in under an hour with just a handful of ingredients –perfect for weeknight dinners, holidays, or any special occasion.
Ingredients you’ll need
- Bacon. The meat! Uncured thick-cut bacon works best, as it renders more fat to sauté the onions and cabbage and tends to have a richer, smokier flavor.
- Red cabbage. The vibrant, slightly sweet, and earthy star of this dish! If you can’t find red cabbage, green cabbage works just as well.
- Onion. I used sweet Vidalia onions, but yellow onions or even shallots also pair nicely.
- Stock. Beef or chicken stock adds moisture and infuses the dish with flavor. Note that beef stock will bring a richer, more robust flavor, while chicken stock offers a more subtle taste.
- Red wine vinegar. Vinegar’s tanginess is central to the classic braised cabbage flavor. Apple cider vinegar also works here.
- Red wine. A good dry Cabernet Sauvignon or Merlot helps deglaze the pan, adding depth and complexity to the braising liquid.
- Sprigs of fresh thyme. I highly recommend fresh thyme for a subtle peppery herbal note, but about ½ teaspoons of dried thyme can work in a pinch.
- Salt and pepper. If possible, use sea salt and freshly ground black pepper, adding them towards the end of the cooking process to ensure the dish is perfectly seasoned.
How to make braised cabbage with bacon
Step 1: Cook the bacon. In a large saucepan or Dutch oven, sauté the diced bacon over medium-low heat until the fat is rendered and the bacon is crispy.
Step 2: Cook the onions. Once the bacon is crispy, add the sliced onions and sauté until they become soft and translucent.
Step 3: Braise cabbage. Using a sharp knife or mandolin slicer, chop the cabbage into thin strips. Add the cabbage and fresh thyme to the pot and cook until the cabbage starts to wilt. Then, pour in the stock, vinegar, and wine; cover and cook until the cabbage is tender and the liquid is absorbed.
Step 4: Season and serve. Season with salt and black pepper to taste. Give it one last stir, and it’s ready to enjoy!
Recipe tips and FAQs
To guarantee the best braised red cabbage every single time, here’s my best advice:
- How to cut cabbage for braising – Start by removing any wilted or damaged outer leaves, then cut the cabbage in half through the stem and cut each half into quarters. Cut out the core from each quarter, then slice each quarter into uniform ¼-inch thick strips.
- Slice the onions the same size – Cut the onion into ¼-inch thick slices to match the cabbage to ensure you get a consistent bite in every forkful.
- Cooking the bacon properly – It’s best to start cooking it in a cold pan over medium-low heat to slowly render the fat to get it nice and crispy.
- Be mindful of the cooking time – Overcooking cabbage can make it mushy, while undercooking leaves it raw-tasting and too crunchy. Keep an eye on it and taste it occasionally to check for doneness. The goal is a tender yet slightly firm texture.
Variations
Meat options – Bacon is classic with braised cabbage, but it isn’t your only meat option. Try other rich, savory meats, like pancetta, corned beef, smoked sausage, kielbasa, or ham.
Vegetarian version – For a meatless version, mushrooms, such as shiitake or portobello, can satisfy the umami-forward “meaty” element. Sauté them with the onions in olive oil and use vegetable stock as your braising liquid.
Optional add-ins – To stay true to German tradition, consider tossing thinly sliced Granny Smith apples in with the cabbage and sprinkling some caraway seeds for a sweet contrast to the savory braised cabbage and bacon.
If you prefer not to use red wine, you can substitute additional stock to deglaze and lift all the flavorful browned bits from the bottom of the pan. This will add a rich depth of flavor to the dish.
Yes! You can absolutely make this braised red cabbage recipe in the Instant Pot! Here’s how:
Turn the Instant Pot to sauté mode and cook the bacon until crispy. Remove and set aside.
Add the sliced onions to the pot and sauté until translucent.
Add the cabbage, thyme, stock, vinegar, and wine to the pot. Stir to combine.
Secure the lid and cook on high pressure for 5 minutes.
Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Stir in the cooked bacon, season with sea salt and pepper to taste, and enjoy!
Make it a meal
In classic German meals, braised red cabbage is often served alongside traditional dishes like schnitzel or bratwurst, but it pairs beautifully with almost any meaty main course. Here are my top picks:
- Herb-Roasted Chicken
- Smoked Beef Brisket
- Standing Rib Roast
- Grilled Top Sirloin Steak
- Grilled Bourbon Pork Tenderloin ( ← My personal favorite!)
- Gluten-Free Mini Meatloaves
- Slow Cooker Irish Pot Roast
Make sure you also have hearty bread or a side like mashed potatoes to soak up the delicious juices. Mashed cauliflower is a great keto-friendly option.
Storing
Leftover braised cabbage can be stored in an airtight container in the refrigerator for up to 3 days. To reheat it, warm it gently in a pan over medium heat, adding a splash of stock if needed. I do not recommend freezing it.
More cabbage recipes
If you love this simple red wine braised cabbage and bacon recipe, you’ll also love:
- Greek Cabbage Salad with Grilled Chicken
- Baked Cabbage Casserole
- Warm Steak and Cabbage Salad
- Sweet and Savory Citrus Purple Coleslaw
- Old-fashioned Coleslaw with Vinegar
- Homemade Raw Sauerkraut
- Caribbean Cilantro Lime Coleslaw
If you love this braised cabbage with bacon and red wine recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Red Wine Braised Cabbage
Ingredients
- 4 slices bacon diced (can go with a few more slices, if preferred)
- 1 head red cabbage thinly sliced
- 1/2 large vidalia onion finely chopped
- 1 1/4 cups beef stock or chicken
- 2 tbsp red wine vinegar
- 2 tbsp red wine a good drinking wine is best
- 3 sprigs fresh thyme
- sea salt and pepper to taste
Instructions
- In a med-large Dutch oven, cook the bacon over medium-low heat until fat is rendered and the bacon is crispy.
- Add the chopped onions and cook about 5 minutes longer, until onions are translucent.
- Using a sharp knife or mandolin slicer, chop cabbage in thin strips.
- Add cabbage and thyme and cook for 15 minutes or until cabbage wilts. Pour stock, vinegar and wine over cabbage; cover and cook for 10-15 minutes more. Season with sea salt and pepper and enjoy.
Notes
- How to cut cabbage for braising – Start by removing any wilted or damaged outer leaves, then cut the cabbage in half through the stem and cut each half into quarters. Cut out the core from each quarter, then slice each quarter into uniform ¼-inch thick strips.
- Slice the onions the same size – Cut the onion into ¼-inch thick slices to match the cabbage to ensure you get a consistent bite in every forkful.
- For crispy bacon bits – It’s best to start cooking it in a cold pan over medium-low heat to slowly render the fat and get it nice and crispy. Once crispy, you can remove the bacon (instead of cooking with the cabbage), leaving the rendered fat behind to cook the onions and cabbage. Sprinkle the crispy bacon onto the cabbage when serving.
- Be mindful of the cooking time – Overcooking cabbage can make it mushy, while undercooking leaves it raw-tasting and too crunchy. Keep an eye on it and taste it occasionally to check for doneness. The goal is a tender yet slightly firm texture.
Nutrition
*This post was updated with new photos and helpful tips from the original post published August 2012. This delicious recipe remains the same. 🙂
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Wow! Cabbage and bacon? Never could have thought of it. LOVE it!!!! Savory!
Thank you, Minnie, it’s a great combo. ๐
I’ve been a braised red cabbage fan since working at Gordon Biresch. They would do Jagerschnitzel, spaetzle, and braised red cabbage. Swoon! I’d love for you to come share this at my like party. http://www.whitelightsonwednesday.com/2012/08/wednesday-whatsits-23.html
I love this recipe idea!! I’m not a huge fan of red cabbage, but I could be converted with this recipe! Thanks for sharing on Foodie Friends Friday!! I’m pinning this one!
This looks delicious. Love red cabbage. Thanks for sharing on Foodie Friends friday.
http://marlys-thisandthat.blogspot.com
this food is very delicious thank you for making this delicious recipe