Braised red cabbage with cider & apples

Braised red cabbage with cider & apples

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(30 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 8 generously with leftovers

A great accompaniment to cooked meats, cold or hot.

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
166
protein
3g
carbs
30g
fat
3g
saturates
2g
fibre
6g
sugar
28g
salt
0.12g

Ingredients

  • 1½ kg red cabbages
  • 2 onions, chopped
  • 4 Granny Smiths apples, peeled and cored and chopped
  • zest 1 orange or 2 clementines
  • 2 tsp ground mixed spice
  • 100g light soft brown sugar
  • 3 tbsp cider vinegar
  • 300ml dry cider
  • 25g butter

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Method

  1. Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
  2. Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.

Recipe from Good Food magazine, December 2006

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Comments

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siddiqi's picture

Great for cooking in batches for the freezer.

sarahmartyn's picture

Halved the quantities. Made plenty for 4 adults with a lot left over to freeze. Used red onions. Really tasty. Would make again.

Bentleybird's picture

Has anyone tried reheating this from frozen in the microwave ?

siddiqi's picture

Yes, this freezes really well. Can be reheated in the microwave or on the hob from frozen. Make sure it doesn't dry out when reheating; add some extra cider or water.

swiftsmith's picture

Yum! I made half the amount and it served about 7. It went really well with a mushroom and nut terrine with a porcini gravy, adding a lovely sweetness to the meal. I didn't give it 5 stars as it was a bit too sweet for me (not sure it needs the sugar, but maybe it depends on the cider? I used Savanna Dry). I added two tablespoons of dark soy sauce and that gave a saltiness to counter the sweetness and it was great. Will try again not adding sugar and see how it goes. Will make again.

clairecarr's picture

I made this for a dinner party the day before I needed it, then I heated it up in the mw. I only made half the amount and it served 8 with some leftovers. I would make it again, it was delicious !!!

jen143kids's picture
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very poor, I won't bother again.

sarahzoehills's picture
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This was nice

sueinspain's picture
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Great recipe. Really easy and much quicker than some of the other red cabbage recipes I have tried. The added bonus for me is it is cooked on the hob not in the over - much more economical. But it makes loads so have plenty of room in your freezer!!

ctlarnold's picture
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Best red cabbage recipe ever- followed to the letter apart from reducing the cooking time to 1 hr and that was perfect

laineyvee's picture

This has become a firm Christmas dinner favourite and the quantities are easily halved and it freezes well. Also fab with sausages.

tamarlhughes's picture

I cooked this for the first time for dinner with friends. It made the kitchen smell heavenly and very Christmassy! Everyone really enjoyed it and there was lots leftover which we ate with a variety of other food.

alessandronixon's picture
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This is an excellent dish, which instead of cooking on top of the cooker, I put it in the slow oven of the Aga for 2 1/2 hours, stirring occasionally. It came out very well indeed. I’ve made quite a large batch as it freezes well and I’ll serve it at Christmas. Try having it with good sausages and mash.

mrsted's picture
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Very easy to make. Had it on boxing day to accompany Braised Venison and again on New Years Day with a turkey crown.
Uncy looked at it and said I dont like red cabbage but after he was told it was braised in cider and he tried it, there was no stopping him!!! Made it in advance and froze it.
It did make loads, we had 12 for tea on Boxing Day and there was still some left. Next time would half the quantity.

pollywilliams01's picture
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I'd half the ingredients as it made loads! First time I've made this (usually purchase from M&S), this is so much better and so much cheaper!

pollywilliams01's picture
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I'd half the ingredients as it made loads! First time I've made this (usually purchase from M&S), this is so much better and so much cheaper!

beckdixon's picture
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Making this dish will really get you in the Christmas mood - it smells so festive! I made it a few days in advance and put one portion in the fridge. It was very tasty with our Christmas dinner. I froze the rest in 3 portions and we had it with roasts later in the year. Recommend wearing gloves as it will stain; also I didn't have cider vinegar, so used white wine vinegar instead.

debbie74's picture

I'm making this right now.... Am worried about bringing to the boil as there doesn't look enough liquid to stop it from burning on the bottom. It's in a le creuset pot.

Any ideas...

melwatkins73's picture

This is a Christmas staple in our house, as I've made it every year since it first appeared in the magazine! I always prepare it in advance and freeze it as it's so easy to defrost and reheat and smells wonderful!

annie2817's picture

Very lovely, but BOY does it ever make a load!!!! I have enough for about 4 days!!!!!

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