Red cabbage with apples is one of those traditional dishes that belong on the table during cold winter days. For me, it’s true comfort food: the sweet-and-sour flavors, the tender apples, and the warm hint of cinnamon instantly bring back memories of cozy family dinners in wintertime.

The beauty of this recipe is that you can enjoy it fresh, but it’s also perfect for canning. That way, you’ll always have a jar ready to go on busy days, and you can serve a classic side dish without spending hours in the kitchen.

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Why Can Red Cabbage?

Red cabbage is a vegetable that shines during the colder months, but fresh cabbage doesn’t last forever. By canning, you can extend its shelf life and always keep a ready-to-serve side dish in your pantry.

It’s a dish that lends itself perfectly to canning without losing flavor or texture. Make a big batch, can it in convenient portions, and you’ll always have a hearty side dish on hand.

Canning not only helps with meal prep but is also a sustainable way to use up a large head of cabbage—maybe even one grown in your own garden—without waste.

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Cranberries: A Festive Twist

Red cabbage with apples is a beloved classic, but cranberries give this dish a delicious twist. The berries add a subtle tartness and fruity sweetness that balance the flavors beautifully. You don’t need to soak them beforehand—the cabbage releases enough moisture while cooking to soften the cranberries.

No cranberries on hand, or not a fan? Raisins make an excellent alternative. They’re sweeter and give the dish a slightly different, but equally delicious flavor.

Want to make it extra festive? Add a splash of orange juice or a glass of red wine. This version is perfect for Christmas or a holiday dinner table.

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Ingredients

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Instructions

1. The onions – Peel the onions and slice them into half or quarter rings. Sauté in butter over medium heat until translucent.
2. Prepare the cabbage – Remove the outer leaves, cut the cabbage into quarters, and remove the tough core. Slice into thin strips and add to the onions.
3. Add vinegar, sugar, and cranberries – Stir in the vinegar and sugar, then add the dried cranberries. Let simmer uncovered for about 10 minutes so excess liquid can evaporate.
4. Add the apples – Peel and core the apples, cut them into chunks, and stir into the cabbage. Season with cinnamon and a good pinch of salt.
5. Simmer – Stir well and let the mixture cook, uncovered, until the cabbage and apples are tender.
6. Taste and adjust – Add more salt, sugar, or vinegar to balance the flavors if needed.

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Serving Suggestions

This dish brings back memories of grandma’s kitchen, when dinner meant meat, potatoes, and seasonal vegetables.

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Variations and Tips

• With red wine and thyme – Replace part of the vinegar with red wine and add a sprig of thyme for depth.
• With raisins – A sweeter alternative to cranberries.
• With orange – Add a splash of orange juice or a little zest for brightness.
• Make-ahead tip – Red cabbage often tastes even better the next day, once the flavors have developed.

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How to Can Red Cabbage with Apples and Cranberries

If you like to plan ahead, canning is the perfect way to preserve this dish for later. Here’s how:

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A Pantry Staple for Winter

With this recipe for canned red cabbage with apples and cranberries, you’re always prepared for busy days. The sweet-and-sour flavors, the aroma of apples and cinnamon, and the vibrant color make it a true winter classic. Whether you serve it on a holiday table or a simple weeknight dinner, this dish is sure to please.

Looking for more ready-made treats to stock your pantry? Try canning applesauce or hearty beef stew — both perfect for busy days. And yes, you can even can cake! It’s a wonderful way to always have a sweet dessert on hand.

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Check out our other Recipes and Canning & Preserving Recipes for more inspiration.

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