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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)

suzzells26's picture

Cooking Christmas Lunch for the In Laws at their place this year. This was a great dish to prepare ahead and just needed heating up. I did it in a slow cooker - about three hours on high was fine. The cabbage had softened down but still had some bite and the apples and onions were nice and mellow. Highly recommend the recipe.

anne55's picture

I used this recipe last year for the first time. I never cooked red cabbage before. It's amazing. Definitely using it this year.

Amjapa's picture
5

I have made this recipe for at least 6 years every Christmas after finding it in a Good Food Christmas magazine. It is amazing! The whole family adore it. I make it in November and store it in the freezer - it really does get better over time. A Christmas staple; I've found no other cabbage recipe to match.

shinobidef's picture
5

First time I'd cooked (or even eaten) red cabbage and it was amazing! Followed the recipe exactly and served with roast pork. I halved the recipe and there was enough for 6 servings. Lovely! Will definitely make again

prenzie's picture

I made this for Easter Monday lunch when family were coming. I couldn't work out why it was so very sweet when the reviews here are so good. Then I realised I had halved the ingredients, but forgotten to halve the sugar quantity! I think this could have been really good if I had not made such a crazy mistake. I will try again!

sdaniels70uk's picture

This recipe is gorgeous! I followed it to the letter (although I was probably a bit more generous with the cider) and cooked it for 2 hours over a very low heat on the hob. It's even nicer the next day. There were only 3 of us so I froze what was left over and divided it into portions. I can't wait to have it again!

sammarie's picture
5

This is a generous and tasty braised cabbage recipe! I made it for Christmas day dinner and it was popular. It wasn't too sweet or overpowered with spices, like some red cabbage dishes can be. I used a decent cider (Henry Weston's Vintage) and only 1kg of cabbage, so reduced the recipe by a third. It was served as one of several side dishes for 9 people and there was a lot left over.

sewarren's picture
5

This is the best red cabbage ever a big must for the special day. I made half the quanyity and it still made enough for 5-7 people. As suggested by a couple of people will try with sausages but make individual toad in the hole and serve with thick onion gravy and mash.. mmm..

siddiqi's picture

Great for cooking in batches for the freezer.

sarahmartyn's picture

Halved the quantities. Made plenty for 4 adults with a lot left over to freeze. Used red onions. Really tasty. Would make again.

Bentleybird's picture

Has anyone tried reheating this from frozen in the microwave ?

siddiqi's picture

Yes, this freezes really well. Can be reheated in the microwave or on the hob from frozen. Make sure it doesn't dry out when reheating; add some extra cider or water.

swiftsmith's picture

Yum! I made half the amount and it served about 7. It went really well with a mushroom and nut terrine with a porcini gravy, adding a lovely sweetness to the meal. I didn't give it 5 stars as it was a bit too sweet for me (not sure it needs the sugar, but maybe it depends on the cider? I used Savanna Dry). I added two tablespoons of dark soy sauce and that gave a saltiness to counter the sweetness and it was great. Will try again not adding sugar and see how it goes. Will make again.

clairecarr's picture

I made this for a dinner party the day before I needed it, then I heated it up in the mw. I only made half the amount and it served 8 with some leftovers. I would make it again, it was delicious !!!

jen143kids's picture
2

very poor, I won't bother again.

sarahzoehills's picture
4

This was nice

sueinspain's picture
5

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!!

ctlarnold's picture
5

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

laineyvee's picture

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

tamarlhughes's picture

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.

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Questions (1)

Bentleybird's picture

Can this be reheated from frozen in the microwave?

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