Braised red cabbage is one of my favorite side dishes – especially when it’s chilly outside, and I need a vegetable dish to accompany a hearty meal, like a roast or some homemade pierogi. It’s also a beautiful, colorful dish that’s perfect for any holiday table. This recipe is one that I wrote for Capper’s Farmer and is German-style red cabbage braised in a sweet and sour liquid. I gave it a little twist by including pear in the recipe instead of apples (which is traditional). If you want to give this recipe a try, see the original recipe here at Capper’s Farmer.
I hope you enjoy!
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