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Vegetarian, Northern, Eastern and Western France

Braised Red Cabbage with Apples, Mashed Potatoes and Fried Egg

Braised red cabbage with apples, mashed potatoes and a fried egg is a winter dish for 4 people, ready in 65 minutes, easy to make, for €1.90 per person. The cabbage simmers slowly with apples, vinegar and brown sugar for a sweet and tangy balance, served alongside homemade mash and a fried egg. The key to success is the long braising time and adding vinegar early to keep the color.

Let me take you to the land of braised red cabbage with apples, with good homemade mash and a fried egg on top.

Braised Red Cabbage with Apples, Mashed Potatoes and Fried Egg
Total time
1 h 05
Difficulty
Easy
Cost per person
€1.90
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Braised red cabbage with apples pairs the sweetness of softened apples with the tang of cider vinegar, building that melt in your mouth texture that only comes from a long simmer. Cloves quietly season the braising liquid, brown sugar adds a light caramel note, and homemade mash brings the softness that balances the cabbage's acidity. The fried egg, with its yolk running into the mash, turns this vegetable dish into a full meal.

This is a Sunday recipe or a quiet winter weeknight dish, the kind you start when you have a bit of time and want the house to smell like slow cooking. Red cabbage reheats beautifully the next day, which makes it a great make ahead option for an effortless weeknight dinner.

The ingredients

4 people

Fruits and vegetables

  • Red cabbage 1
  • Apples 3
  • Onions 2
  • Potatoes 900 g

Pantry

  • Cider vinegaroften in the pantry 4 tbsp
  • Brown sugaroften in the pantry 2 tbsp
  • Clovesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 15 cl
  • Butter 60 g
  • Eggs 4

Allergens Eggs, Lactose

The step by step recipe

  1. Remove the damaged outer leaves from the cabbage, cut it into quarters, remove the core and slice it thinly.

    Use a sharp knife, red cabbage is tough.

  2. Sauté the sliced onions in a Dutch oven with half the butter, then add the cabbage, diced apples, vinegar, brown sugar, cloves, salt and pepper. 10 min

    Stir well from the start so the vinegar coats everything evenly.

  3. Cover and let it braise over low heat, stirring from time to time, adding a splash of water if it starts to stick. 45 min

    The longer it cooks, the better it gets, red cabbage loves being reheated the next day.

  4. Meanwhile, cook the peeled potatoes in salted water, then mash them with the hot milk and the remaining butter. 20 min

    Use a potato ricer or masher, a blender would make the potatoes gluey.

  5. Fry the eggs in a little butter and serve them on top of the cabbage with the mashed potatoes on the side. 4 min

    Cover the pan for a minute, the white sets through without needing to flip the egg.

Our tips to get it right

  • Pick a red cabbage that feels heavy and firm for its size, a sign it's dense and not dried out inside.
  • Taste the cabbage halfway through cooking and adjust the sweet and tangy balance with a bit more vinegar or sugar to your liking.
  • If the mash has to wait before serving, keep it covered over a bain marie so it doesn't cool down or form a skin.

The variations

  • Swap the brown sugar for honey for a rounder flavor, adding it near the end of cooking so it doesn't burn.
  • For an egg free version, replace the fried egg with crispy bacon bits or toasted walnuts on top of the mash.
  • For kids, blend the mash smoother and serve the cabbage slightly less tangy by cutting the vinegar by one tablespoon.

What to serve it with

  • A grilled Toulouse sausage
  • Toasted country bread
  • A glass of sparkling apple juice

Storage

Braised red cabbage keeps for 3 days in the fridge in a sealed container and freezes well for up to 2 months. The mash keeps for 2 days in the fridge and reheats gently in a saucepan with a splash of milk. Reheat the cabbage over low heat on the stove or in the microwave, and fry the eggs just before serving.

Questions about this dish

Can you make braised red cabbage ahead of time?

Yes, it's actually recommended, braised red cabbage tastes even better reheated the next day. Make it the day before and warm it gently on the stove before plating with the mash and fried egg.

Can you substitute the cider vinegar?

You can use white wine vinegar or lemon juice in the same amount. The result will be slightly less fruity but the cabbage will keep its lovely purple color.

Does braised red cabbage freeze well?

Yes, it freezes very well for up to 2 months in an airtight container. Thaw it in the fridge then reheat over low heat, the mash however doesn't freeze as well and loses some of its texture.

Why mash the potatoes with a ricer instead of a blender?

A blender breaks down the starch granules too much, making the mash gluey and elastic. A potato ricer keeps the texture light and fluffy, which is much nicer to eat.

How long does it take to make a braised red cabbage with apples, served with mashed potatoes and a fried egg?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a braised red cabbage with apples, served with mashed potatoes and a fried egg?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised red cabbage with apples, served with mashed potatoes and a fried egg cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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