Red Cabbage Glazed With Maple Syrup Recipe (2024)

Any cabbage dish taste better on 2nd - 3rd days, I am Polish and we know cabbage.Any cabbage dish taste better on 2 or 3rd day.

Try using vegan sausage.

Add sausage, potatoes, sliced carrots and red beats. It makes a full mealI love to add sour cream with it.

It should be noted that proper braising of cabbage requires acidity. Therefore (a) it is critical that the apples be very tart, or lemon juice/vinegar added and (b) it’s also critical to use a nonreactive Dutch oven.

Delicious but needs zip. Halved the maple syrup, added a couple of teaspoons of cider vinegar. A few cloves might be good too.

Went to cook. Had no bacon. Substituted maple sausage. To cut sweetness, replaced 2T of maple syrup with apple cider vinegar. Excellent

Totally excellent! Christmas Eve 2020.

Instead of so much sugar from the maple syrup, several cloves a bit of cinnamon and several tablespoons of good aged balsamic vinegar are delicious additions, with or without the bacon.

I made this dish this evening and — as I’d feared — it’s awfully sweet. Rather than a half a cup (!) of maple syrup, I recommend a quick shot of crème de cassis or maybe ruby port. Some sherry vinegar at the end would help too. Admittedly, I used butter in lieu of bacon.

Love that this is essentially the same recipe as in the Fanny Farmer cookbook I received as a wedding shower gift in 1966. I make it for Thanksgiving every year. It’s a great side dish with all the traditional fixings.

Worked great with green cabbage too. I also cut the maple syrup in half and stirred in 8 oz sliced smoked kielbasa before putting in the oven. Delicious!

This was yummy! The cabbage so beautiful and silken. The flavor balance was perfect. I used nearly the full amount of syrup. I think the flavor balance depends on how tart your apples are and how sweet your syrup is. We prefer the very dark maple syrup which is more full bodied than the light syrup. I made sure to use a tart apple and I thought the dish was fabulous, as did my husband. We had it with pork chops and came away from table happy and satisfied. Thank you for this recipe!

I've made this about 4 times with various adaptations based on what is in my fridge and pantry. It's really good every time!I've used turkey bacon instead of pork and it just needs a touch of olive oil on the stove at the beginning. I recommend not leaving our bacon (turkey or otherwise) bc the dish will miss some needed smokiness and richness.Ive subbed honey for maple syrup twice and it works just as well. This is a really forgiving recipe and a crowd pleaser!

Made this once and it was way too sweet. Tried it again and only used 4 tsp of maple syrup and about 6 TBS of bacon bits. It was balanced, and the apple and cabbage were toothier. Next time, I'll try adding a bit of vinegar as suggested in other comments.

I was looking for a recipe for red cabbage & apples as a go with to Bison Kielbasa- this worked great! I sliced and sautéed the Bison in a pan, added the onions and transferred it to a covered casserole dish after sautéing. Added remaining ingredients as per the recipe, increasing the apples to two. Very yummy!

Use balsamic vinegar, a little less syrup. Taste for salt . Baked for 40 minutes at 375. Will definitely make again.

Really delicious. I halved the maple syrup and used pancetta instead of bacon. I made a meal of it and added pistachios and toasted almonds. I also grated some Parmesan cheese for the filling salty umami flavor. I loved the unexpected bites of pancetta with the slivers of apple. I LOVED the gorgeous purple color!! Oooh la la. I will make this again!

I agree with everyone who said this was too sweet - I would do half the maple syrup if I did it again. Mine also had a ludicrous amount of liquid in the dutch oven, I cooked it off at the end. Maybe lifting the lid for 15 mins at the end would fix that.

Spectacular (and cozy!) mixture of flavors. Cannot wait to have leftovers tomorrow...and the next day...per other reviews!

Good dish. Add 1 extra onion. Half syrup. Full head of cabbage. Added half cup of apple cider.

So yummy. I didn’t see non-spicy vegan sausage at the store I went to, so I tried vegan bacon. BTW, Morning star is NOT vegan. Neither am I, but false advertising. I quickly realized that a problem with plant-based is that it doesn’t produce any fat. Added some avocado oil. Except in baking, I frequently avoid adding salt until I taste the finished product, but did add some black pepper. Supposedly serves 4-6, but I could have finished the lot directly from my Dutch oven.

Made this recipe as is and it was seriously delicious, to the point of craving. And we’re talking cabbage!

We thought this was wonderful but a touch too sweet. The addition of 1/4 cup ACV balanced it out perfectly.

It was a bit sweeter than I really like - but I think that's because I have home-made maple syrup from a friend.. (poor me!) I'll cut down on the maple syrup to maybe 1/3 cup next time.

Add 1/4 plus cup plus red vinegar

Per the suggestions of other reviewers I used half the maple syrup and found the dish pleasantly sweet, with a distinct maple flavor. Quite tasty.