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Czech Red Cabbage

Some of my fondest childhood memories begin around the dinner table, where the comforting aroma of sweet-and-sour red cabbage filled our home both in the Czech Republic and later in the United States. This beloved family favorite traditionally shared the spotlight with a tender pork roast or perfectly pan-seared pork chop, accompanied by fluffy Czech bread dumplings, known as knedlíky, and a rich pork gravy that brought everything together. For this lighter version, I skipped the dumplings and gravy, allowing the beautifully seared pork chop and vibrant red cabbage to shine all on their own. As the cabbage slowly cooks, it transforms into a dazzling jewel-toned side dish with a delicate balance of sweetness and tang that is simply irresistible.
Beyond its incredible flavor, red cabbage is a nutritional superstar, loaded with vitamin C to support a healthy immune system, vitamin K for strong bones, and fiber to help keep you feeling satisfied. Its deep ruby-purple color comes from powerful antioxidants called anthocyanins, which may help reduce inflammation and support heart health. Paired with a lean, protein-rich pan-seared pork chop, this meal delivers a wonderful balance of wholesome nutrition and comforting old-world flavors. So, if you're looking to bring a little Czech tradition to your dinner table while serving a meal that's every bit as nourishing as it is delicious, this colorful classic is sure to delight your family and your taste buds. As always, Enjoy!
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course Side Dish, Vegetables
Cuisine Czech
Servings 2 servings
Calories 213 kcal

Equipment

  • small pot
  • Cutting Board
  • Chefs Knife
  • small bowl
  • stirring spoon

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1/2 cup red onion, diced
  • 1 cup red cabbage shredded
  • 1 small green apple peeled and diced
  • 4 tablespoons red wine vinegar
  • 3 tablespoons sugar
  • 2 Bay leaves

Instructions
 

  • In a small pot, heat the oil over medium low heat until hot.
  • Add the onions and cook for 3 minutes.
  • Add the red cabbage and cook for 5 minutes, stirring frequently.
  • Add the apple.
  • In a small cup mix the red wine vinegar and sugar.
  • Pour the vinegar mixture over the red cabbage, apple and onion mix and mix to evenly distribute.
  • Add the bay leaves.
  • Cover and turn heat to low. Cook for 15 minutes, but remove cover to stir every 5 minutes.
  • Remove the bay leaves and serve.

Nutrition

Calories: 213kcalCarbohydrates: 38gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 17mgPotassium: 276mgFiber: 4gSugar: 31gVitamin A: 553IUVitamin C: 33mgCalcium: 37mgIron: 1mg
Keyword Green Apple, Red Cabbage, Vegetables
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