Chef John Folse’s Cookbook: Braised Red Cabbage in Apple Cider

Try something special with cabbage this holiday season.


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Braising red cabbage with fresh fruit is very common in the German communities of Louisiana. Though often thought of as a holiday dish, this vegetable is a delicious accompaniment to any wild game entrée.

Prep Time: 1 Hour

Yields: 6 Servings




3 pounds shredded red cabbage

1 cup apple cider

¼ cup butter

½ cup diced onions

¼ cup diced celery

1 tsp sliced garlic

2 cups julienned red apples

½ cup chicken stock

1 tbsp sugar

2 bay leaves

salt and cracked black pepper to taste

granulated garlic to taste



In a cast iron pot, melt butter over medium-high heat. Sauté onions, celery and sliced garlic 3–5 minutes or until vegetables are wilted. Stir in shredded cabbage and cook 30 minutes, stirring occasionally until cabbage begins to wilt. Blend in cider, apples, chicken stock and sugar. Add bay leaves and continue cooking, uncovered, 15–20 minutes. Season with salt, pepper and granulated garlic. Remove bay leaves and serve with lamb, beef or game.

Recipe courtesy of Chef John Folse

Created in partnership with Orleans Coffee