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In The Kitchen

Braised Sweet and Sour Red Cabbage

A person chops a head of red cabbage. Play Video

Due to health concerns related to the new coronavirus, we’re all visiting grocery stores less often these days. You might be wondering how to choose produce that will stay fresh between grocery visits. There are several fruits and vegetables with long shelf lives that you can stock up on for nutritious meals, even during a pandemic!

Cabbage, apples and onions can stay fresh for weeks.

In this episode of In the Kitchen, William Neal Reynolds Distinguished Professor Carolyn Dunn shows us how to prepare braised sweet and sour red cabbage. This flexible, easy recipe can be prepared using an Instant Pot, a slow cooker, or on the stovetop.

Cabbage, apples, and onions are three fruits and veggies that — when stored properly — stay fresh for weeks. Add a few more shelf-stable ingredients, and you can prepare a flavorful and healthy dish that can be served hot or cold. Pair it with grilled chicken or pork, or make it a vegan meal with other veggie dishes.


Braised Sweet and Sour Red Cabbage


4 servings


15 min to 4 hours


  • 1/2 large red cabbage, shredded
  • 1 onion, thinly sliced
  • 1 apple, peeled and thinly sliced
  • 1/3 cup red wine vinegar
  • 1/3 cup red wine (substitute red wine vinegar or water if desired)
  • 3 Tbsp brown sugar
  • black pepper
  • 1 cinnamon stick (or 1/2 tsp ground cinnamon)
  • 1 bay leaf
  • salt (optional)


  1. Instant Pot: combine all ingredients and cook on high pressure for 5 to 8 minutes. Manually vent. Remove cinnamon stick and bay leaf.

  1. Slow cooker: combine all ingredients and cook on high for 4 hours. Remove cinnamon stick and bay leaf.

  1. Stovetop: combine all ingredients in a Dutch oven. Cook on medium heat for 15 to 20 minutes.
  2. Lower heat, cover, and cook on low heat for 1 1/2 hours. Add water as needed. Remove cinnamon stick and bay leaf.
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