Braised red cabbage with cider & apples

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(37 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, questions and tips

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laineyvee
17th Dec, 2012
This has become a firm Christmas dinner favourite and the quantities are easily halved and it freezes well. Also fab with sausages.
tamarlhughes
17th Nov, 2012
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
9th Nov, 2012
5.05
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
8th Jan, 2012
5.05
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
29th Dec, 2011
5.05
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
29th Dec, 2011
5.05
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
7th Dec, 2011
5.05
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
8th Nov, 2011
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
3rd Sep, 2011
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
18th Mar, 2011
Very lovely, but BOY does it ever make a load!!!! I have enough for about 4 days!!!!!

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