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Braised red cabbage with cider & apples

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(34 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins

Easy

Serves 8 generously with leftovers

A great accompaniment to cooked meats, cold or hot.

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal166
  • fat3g
  • saturates2g
  • carbs30g
  • sugars28g
  • fibre6g
  • protein3g
  • salt0.12g
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Ingredients

  • 1½ kg red cabbage
  • 2 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 Granny Smith apples, peeled and cored and chopped
  • zest 1 orange or 2 clementines

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tsp ground mixed spice
  • 100g light soft brown sugar
  • 3 tbsp cider vinegar
  • 300ml dry cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments (52)

alessandronixon's picture
5

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
5

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
5

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
5

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
5

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!!!!!

lcbfwoolley's picture
5

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
5

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

samuel295's picture
5

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

JSB79's picture
5

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
5

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
5

Easy to do and takes 5 min in pressure cooker

sazbaz7's picture
5

The best red cabbage recipe I have come across. It freezes really well.

karenwhitby's picture
5

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?

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