Braised red cabbage with cider & apples

Latest comments and suggestions

Results 21-40

• Silverfoxjake

  28 December 2010

  Silverfoxjake rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanna

  01 January 2011

  Joanna rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma Brierley

  05 January 2011

  Emma Brierley rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ukdining

  06 January 2011

  ukdining commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• monkeypie

  24 January 2011

  monkeypie commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louderby

  12 March 2011

  Louderby rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Murphy

  18 March 2011

  Murphy commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• M James

  03 September 2011

  M James commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Debsa

  08 November 2011

  Debsa commented on this recipe

  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...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Adventure Puppies

  07 December 2011

  Adventure Puppies rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Polly

  29 December 2011

  Polly rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Polly

  29 December 2011

  Polly commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Polly

  29 December 2011

  Polly commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sue

  08 January 2012

  sue rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• e-1

  01 June 2012

  e-1 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AlessandroNixon

  09 November 2012

  AlessandroNixon rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tay60

  17 November 2012

  Tay60 commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elaine V

  17 December 2012

  Elaine V commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• catarnold

  26 December 2012

  catarnold rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sue in Spain

  01 January 2013

  Sue in Spain rated and commented on this recipe

  

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3064/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1½kg 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8 generously with leftovers

Easily doubled

Preparation and cooking times

Prep 25 mins

Cook 1 hr 30 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 1½kg 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

Per serving

166 kcalories, protein 3g, carbohydrate 30g, fat 3 g, saturated fat 2g, fibre 6g, sugar 28g, salt 0.12 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.