Braised red cabbage with cider & apples

Braised red cabbage with cider & apples

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(31 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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annie2817's picture

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

lcbfwoolley's picture
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This will be a regular. Absolutely delicious and the best red cabbage recipe I've tried. The cabbage I used was a bit bigger so it seemed to overfill the casserole dish I used at first, but it soon cooked down. Also I substituted red wine vinegar instead of cider vinegar, but still used the dry cider. There was lots left over to freeze, enough for at least another two meals. It was easy to do and I would recommend it.

kirren's picture

Twas okay but nowt to get ecstatic about as my Dad would say. Expected it to be more flavoursome. I did leave out the onion, maybe that was it!

athompson's picture

This is a great recipe and as we grow our own red cabbages, we make it all the time in winter. It seems to make an absolute panful though, so we always freeze a few portions, which are very handy for a quick midweek meal accompaniment.

ebrierley's picture
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Fabulous. Easy to make and loved by all. Perfect for Christmas lunch and Boxing day left overs.

samuel295's picture
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A great red cabbage recipe for winter. Reheats very well and will keep warm until you are ready for it

jacquisbarr's picture
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I was very worried that with so little liquid in the dish, that this would not work, but in fact it was terrific. It tasted wonderful, and despite only using a small cabbage, it made heaps. Looking forward to getting stuck in to the frozen leftovers. Really Christmassy.

garynewman's picture

Hi Everyone, am intending to make this for the first time based on all your amazing recommendations. Just one questions, what's it like cold? Could it be used the following day with a buffet if it's not all gone?

Thanks!

daisydoo40's picture
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This is the nicest, most delicious red cabbage recipe we've ever eaten. Made it and froze it for Christmas last year and will definately be making it again this year. Gorgeous.

catherinejames's picture
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Easy to do and takes 5 min in pressure cooker

sazbaz7's picture
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The best red cabbage recipe I have come across. It freezes really well.

karenwhitby's picture
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A great recipe! I always plan to freeze some, but end up eating it instead!

elisita's picture

hello everyone.
Im thinking of freezing this dish, what is the best way to defrost/reheat it?

lorili70's picture
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This is a fantastic dish. Very easy to do and tastes delicious.

seasquirt's picture
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Made this for the last two Christmases now and will definitely make it again, adds a different colour to your plate. Make it a week ahead and freeze and then you can just defrost in time for lunch and nobody will ever know!

provene's picture
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Lovely receipe, can be used for any mid-winter Sunday roast, goes very well with pork and chicken though. Very easy to do and makes loads so always handy to have a portion in the freezer.

mrslovely's picture

I was looking for something nice to do with red cabbage this xmas that didnt involve raisons etc (so much at xmas already has raisons and dried fruit in it) and tried this one. I made it a day ahead and I halved the recipe and added the juice of the orange too and it was lovely!!! Smells like heaven too!! It still made far too much for 2 people though!!! I did freeze it and have since had some after defrosting and you wouldnt know the difference so its really good for those with little time etc. If only all your xmas veg could be this easy!!

helloknitty's picture

Made a big batch for the freezer ahead of Xmas and it defrosted beautifully. Went really well with the ham and added a nice zing to the meal. Will defrost some more to eat with leftovers.

amybelle's picture
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I made this in advance for Christmas dinner (currently in the freezer) but we had some with bangers and mash first! Was lovely and easy to make. Only bad side was I didn't check until an hour and a half (having thought I'd sliced the cabbage not thin enough) and it was possibly too soft and my husband thought too appley to go with beef!

mariabernadette's picture
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I did this in a real rush in a bid to spruce up Sunday lunch. It was lovely, really good. I used white wine vinegar, demerara sugar and because I was rushing and misread the recipe, I put in the juice of an orange instead of the zest. Still tasted really lovely.

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