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

    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

    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

    Cider

    si-der

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

  • 25g butter
    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)

lorili70's picture
5

This is a fantastic dish. Very easy to do and tastes delicious.

seasquirt's picture
5

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
5

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
4

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
5

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.

topcatsecretary's picture
5

Really easy dish to prepare and freezes beautifully and big advantage that you can reheat it gently from frozen so you don't have to remember to take it out of the freezer hours beforehand!
Not only good at Christmas with turkey but we love it with sausages and especially toad-in-the-hole.

cookingace999's picture

Smells Christmassy, will tantalise your tastebuds. Freezes superbly well, tasting as good as when it was first cooked, and surprisingly easy to make. I can't recommend this recipe highly enough!!

sarahben's picture
5

A great cook ahead recipe!
I've made this for the last 2 Christmasses. This year I forgot quite how much it made & we now have several batches in the freezer!

mchamb's picture

Weat gloves when chopping the cabbage! Luckily i'm preparing this dish to put in the freezer otherwise my hands would look horrid on Christmas morning!

krissyb's picture
5

A really lovely dish to have with a Christmas dinner, tastes lovely and christmassy too!

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