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Cider-Braised Autumn Veggies

All of our favorite fall colors as a fresh veggie side dish.

1 hr
4 Serving(s)
Cider-Braised Autumn Veggies


  • 3/4 lb. Brussels sprouts, trimmed and halved
  • 1 1/2 lb. head of red cabbage, cut into 8 wedges
  • 1 1/2 lbs. acorn squash, seeds removed and cut into 8 wedges
  • 1 large onion, coarsely chopped
  • 2 tbsp. Schnucks olive oil
  • 3/4 cup Schnucks apple cider vinegar
  • 3/4 cup apple cider
  • 3 tsp. minced garlic
  • 2 tsp. smoked paprika, plus more to serve
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper
  • Schnucks sour cream, to serve


  1. In a large pot, heat Schnucks olive oil over medium-high heat. Add Brussels sprouts to pot and cook about 5 minutes or until browned, stirring once; remove with a slotted spoon and set aside.
  2. Add cabbage to pot and cook 6–8 minutes or until browned, turning once halfway through; remove and set aside.
  3. Add squash and onion to pot and cook 6–8 minutes or until browned, turning once halfway through.
  4. Return Brussels sprouts and cabbage to pot. Add Schnucks apple cider vinegar, apple cider, minced garlic, smoked paprika, salt and crushed red pepper.
  5. Cover and simmer 20–25 minutes or until desired doneness, stirring occasionally.
  6. To serve, top with Schnucks sour cream and additional smoked paprika, if desired.

Cheap Eats Your Way!

Swap cabbage wedges for 1 1/2 lbs. bone-in chicken thighs. Prepare as directed.

      Nutrition Facts

      373 Calories Per ServingFat: 8gSaturated Fat: 1gSodium: 448mgCarbohydrates: 73gFiber: 16gSugars: 30gProtein: 12g

      Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe