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Recipe · Side dish

Braised Red Cabbage with Apple

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Braised Red Cabbage with Apple

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

Slow-braised red cabbage with apple, onion and warm spices, sharpened with cider vinegar until sticky, tender and deep purple.

Side dish. Good with roast pork, sausages or roast duck. Find a main

Cuisine
British
Serves
6
Prep
10 min
Cook
60 min
Total
70 min
Difficulty
Easy

Gluten-freeEgg-freeNut-freeVegetarian

Equipment: Large lidded saucepan or casserole

Ingredients

  • 25 g butter
  • 1 onion, thinly sliced
  • 1 small red cabbage, about 800 g, cored and finely shredded
  • 1 eating apple, cored and chopped
  • 3 tbsp cider vinegar
  • 1/2 tsp ground cinnamon
  • 3 whole cloves
  • 1 bay leaf
  • 100 ml water
  • Salt and black pepper

Method

  1. Melt the butter in a large lidded saucepan or casserole over a medium heat, add the onion and cook for 5 minutes until softened.
  2. Add the cabbage, apple, vinegar, cinnamon, cloves, bay leaf, water and a good pinch of salt and pepper. Stir well to coat everything.
  3. Bring to a simmer, then cover, turn the heat to low and cook for 50-60 minutes, stirring every 15 minutes, until the cabbage is very tender. Add a splash more water if it starts to catch.
  4. Remove the lid for the last 5-10 minutes so any remaining liquid cooks down to a glossy glaze. Remove the cloves and bay leaf, taste and adjust the seasoning, then serve.

Swaps and tips

This tastes even better the next day and keeps in the fridge for 4 days or freezes well for 3 months. The apple and slow cooking give all the sweetness it needs. Use olive oil to make it dairy-free.

Easy variations

  • Add a few juniper berries with the bay leaf
  • Use red wine vinegar and a splash of red wine instead of cider vinegar
  • Stir in a little orange zest at the end
  • Add a few caraway seeds with the onion

Nutrition estimated, per serving

ProteinCarbsFibreFatCalories
2 g9 g4 g3 g75 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

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