If you’re looking for a braised cabbage recipe that’s both comforting and full of flavor, this Braised Red Cabbage with Pork and Red Currant Jelly is the perfect dish.
Inspired by Celtic cuisine, this red cabbage recipe is a fantastic balance of sweetness from the apples, the tangy flavor of red currant jelly, and the savory richness of pork. It’s a hearty meal that’s great any time of the year, but especially during the colder months when you crave something warm and satisfying.
This recipe is part of my One Pot Meals collection, which provides many recipes for any day of the week. Among other recipes you might also like this Flavorful Brussels Sprouts with Ham, Stuffed Grape Leaves, or this delicious Sauerkraut Stuffed Cabbage Rolls.
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I first came across this red cabbage recipe in a book on Celtic Folklore Cooking book, and it immediately caught my attention. As a food blogger, I’m always looking for ways to expand my culinary knowledge, and this dish, with its vibrant color and simple ingredients, felt like a great addition to my kitchen. Plus, cabbage has always been a staple in traditional European cuisines, making this an easy recipe to incorporate into weekly meals.
Why You Should Make This Recipe
- Simple Ingredients – Everything in this dish is easy to find in most kitchens.
- Affordable & Nutritious – Cabbage and apples are budget-friendly and packed with nutrients.
- Versatile Dish – Can be made with or without meat and pairs well with various sides.
- Perfect Accompaniment – Works beautifully as a great side dish for poultry or pork roasts.
- Meal Prep Friendly – Tastes even better the next day and stores well in an airtight container.
Ingredients Needed
- Red Cabbage: The star of this red cabbage dish. Look for a firm head with tough outer leaves removed. You can substitute with blue cabbage if needed.
- Pork: I use pork loin, but pork shoulder works well too.
- Red Onion adds a bit of sharpness. You can use a medium onion of any variety if needed.
- Apples: Granny Smith apples add tartness, but you can also try Bramley apples or any firm variety.
- Red Currant Jelly: Brings in the signature tangy flavor. If you don’t have it, try black currant jelly, cranberry jelly, or even lingonberry jam.
- Vinegar: The original recipe calls for white wine vinegar, but apple cider, red wine, or balsamic vinegar all work well.
- Extra Virgin Olive Oil: Used for browning the pork. Butter is an alternative for extra richness.
- Allspice, Kosher Salt & Black Pepper: Simple seasoning that enhances the flavors.
Video Recipe
How to Make Braised Red Cabbage with Pork
Step 1: Prepare the Ingredients: Use a cutting board to cube the pork into bite-sized pieces, shred the red cabbage, slice the apples, and dice the onion.
Step 2: Brown the Pork: Heat olive oil in a large, wide pot or large pan over medium-high heat. Add the loin of pork cubes and cook for a couple of minutes until browned on all sides. Remove and set aside.
Step 3: Sauté the Onion: In the same large saucepan, add the medium onion and cook over medium heat until softened.
Step 4: Add the Cabbage and Apples: Stir in the shredded red cabbage and sliced apples. Cook for a few minutes, allowing the cabbage to begin softening. Don’t worry if the cabbage looks like it's overflowing. Once it softens, it will cook down, and the pan will not be as full.
Step 5: Add the Seasonings: Pour in apple cider vinegar (or substitute white wine vinegar/red wine vinegar), season with salt, pepper, and allspice, and add red currant jelly. Stir to combine everything.
Step 6: Simmer and Braise: Return the browned pork to the pot. Pour in a cup of water and bring everything to a gentle boil. Reduce to low heat, cover, and let it simmer for about 45 minutes to an hour until the cabbage is tender.
Step 7: Adjust Seasoning and Serve: Taste and adjust seasonings if necessary. Let the dish sit at room temperature for a few minutes before serving.
Expert Tip
- If you want a slow cooker version, brown the pork first, then add everything to the slow cooker and cook on low for 6-8 hours.
Storage and Reheating
Store in an airtight container for up to three days. Freeze for up to a month. Thaw overnight in the fridge before reheating. Warm over medium heat on the stove, adding a splash of cold water if needed.
What to Serve With Braised Red Cabbage
- Crusty Bread – Ideal for soaking up the delicious sauce. (Try my No Knead Bread recipe)
- Mashed Potatoes – A classic comfort food pairing.
- A Glass of Red Wine – Complements the tangy flavor beautifully.
This Braised Red Cabbage with Pork and Red Currant Jelly is a versatile dish that’s easy to make and packed with deep, comforting flavors. Whether you’re making it as a great side dish for the holidays or as a simple weekday meal, this red cabbage dish is sure to impress.
Let me know if you try it. Next time, I might even experiment with a splash of white wine vinegar or lingonberry jam!
More Recipes To Love
- Celtic Pork Mince Tart
- Easy Apple Pie Bars (Slab Pie Recipe)
- Authentic Romanian Sauerkraut Stuffed Cabbage Rolls
- 25 Savory Quick Bread Recipes
📖 Recipe
Braised Red Cabbage With Pork And Red Currant Jelly
Equipment
Ingredients
- 2 tablespoons oil or butter
- 16 ounces pork loin or pork shoulder cubed
- 1 medium onion peeled and chopped
- 1 small red cabbage
- 2 medium apples
- 1 tablespoon red currant jelly
- 2 tablespoons cider vinegar
- ¼ teaspoon allspice
- salt and pepper to taste
Instructions
- Heat the oil or butter in a large pan on medium heat. Add the bite-sized chopped meat and brown it on all sides.
- Chop the onion and add it to the meat. Sauté the onion until it becomes translucent. Stir once in a while.
- Shred the red cabbage, peel and slice the apples and add both to the onion.
- Add the vinegar, allspice, salt, and pepper.
- Bring the whole mixture to a boil. Add the red currant jelly and stir until the jelly dissolves.
- Cover and simmer gently for about 45 minutes until the cabbage is tender. If it needs a little more time, continue cooking until the cabbage is soft.
Video
Notes
- Fridge: Store in an airtight container for up to three days.
- Freezer: Freeze for up to a month. Thaw overnight in the fridge before reheating.
- Reheat: Warm over medium heat on the stove, adding a splash of cold water if needed.
- If you want a slow cooker version, brown the pork first, then add everything to the slow cooker and cook on low for 6-8 hours.
