Apple Cider-Braised Red Cabbage with Chestnuts and Cranberries (45-Minute Thanksgiving Side)
Glossy, tender ribbons of cabbage simmered until melt-in-your-mouth and studded with plump cranberries and toasted chestnuts create a pleasing contrast of textures and bright sweet-tart flavors. The apple cider and orange zest lift the natural sweetness, while a touch of vinegar sharpens the finish for balance.
Use pantry-friendly swaps and timing tips to suit your kitchen: substitute bottled roasted chestnuts with vacuum-packed or chopped toasted walnuts for crunch, swap apple cider for apple juice plus 1 tablespoon cider vinegar, or omit added sugar and increase apples for a fruitier profile. Toast whole spices (if using) briefly in the pan before braising for deeper flavor, and finish with a splash of vinegar or a knob of butter to round the sauce.
Serve warm alongside roast turkey, pork, or roasted root vegetables at Thanksgiving or holiday dinners, or enjoy as a weekday side with roasted sausages and mashed potatoes. This dish keeps well refrigerated for up to 4 days and reheats gently on the stove or in a low oven — flavors meld and often improve after a day.
How to Make It
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1
Trim and quarter the cabbage, then thinly slice the quarters into 1/4-inch ribbons. Core and coarsely chop the apple. Peel and thinly slice the red onion.
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2
Heat a large wide Dutch oven or heavy skillet over medium heat and add the butter and olive oil. When the butter foams, add the sliced onion and sauté until soft and translucent, about 4–5 minutes.
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3
Add the sliced cabbage and chopped apple to the pan. Toss to coat in the butter and oil and cook, stirring occasionally, until the cabbage begins to wilt, about 6 minutes.
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4
Pour in the apple cider and red wine vinegar, then stir in the brown sugar, orange zest, rosemary, salt, and pepper. Bring the liquid to a simmer.
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5
Reduce the heat to low, cover partially with a lid tilted to allow steam to escape, and braise gently for 20 minutes, stirring once or twice, until the cabbage is tender but still holds some texture.
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6
Stir in the dried cranberries and chestnuts and cook uncovered for another 4–5 minutes to warm the cranberries and let the sauce reduce slightly. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if desired.
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7
Transfer to a serving dish and finish with an extra sprinkle of orange zest and a few torn rosemary leaves for color. Serve warm.
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