Braised Red Cabbage
A Slow-Cooked Side Full of Winter Warmth
This is the kind of dish that makes a house feel like home—gently bubbling away on the hob or tucked into the oven, scenting the kitchen with cloves, apples, and a touch of sweetness. Braised red cabbage is a classic for a reason: it’s comforting, nourishing, and beautifully vibrant on the plate.
Whether served with roast pork, nut loaf, or a wedge of cheddar pie, it brings colour, calm, and flavour to any winter table.
INGREDIENTS - serves 6
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1 small red cabbage (about 700g), finely shredded
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1 large Bramley or cooking apple, peeled and grated
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1 red onion, thinly sliced
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2 tbsp olive oil or a knob of butter
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2 tbsp soft brown sugar
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3 tbsp red wine vinegar (or cider vinegar)
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1 tsp ground cinnamon
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¼ tsp ground cloves (or 2 whole cloves, removed after cooking)
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Salt & pepper to taste
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Optional: 1 tbsp redcurrant jelly or cranberry sauce for extra gloss
HOW TO
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Prepare the base – In a large, heavy-bottomed pot or casserole dish, heat the oil or butter over medium heat. Add the onion and cook for 5 minutes until soft.
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Layer and season – Add the shredded cabbage and grated apple. Sprinkle over the sugar, vinegar, cinnamon, and cloves. Season well with salt and pepper.
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Cover and simmer – Stir everything together, cover tightly with a lid, and simmer gently for 1 to 1½ hours. Stir now and then to prevent sticking, and add a splash of water if needed.
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Finish and serve – Taste and adjust the seasoning. If you’d like a richer finish, stir in a spoonful of redcurrant jelly before serving.
Nutritional Advice (per serving, approx.):
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Calories: ~110 kcal
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Fat: 4g (from oil or butter)
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Carbohydrates: 18g
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Fibre: 4–5g
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Natural sugars: from apple and a touch of brown sugar
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Rich in Vitamin C, Vitamin K, and antioxidants (especially anthocyanins from the red cabbage
Naturally gluten-free and vegetarian, this dish keeps beautifully and is even better the next day. It also freezes well—perfect for preparing ahead during the busy festive season.