Red cabbage with Bramley apple & walnuts

Latest comments and suggestions

• DaSmithsFood

  30 November 2010

  DaSmithsFood rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• LizMacau88

  07 December 2010

  LizMacau88 rated and commented on this recipe

  

  That sounds delicious -- must find a red cabbage somewhere!

  Flag as inappropriate

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

  Your name: Reason:
• MaggyAnn

  07 December 2010

  MaggyAnn commented on this recipe

  This sounds very nice,will make it for christmas, or sooner if I can get a red cabbage Margaret G

  Flag as inappropriate

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

  Your name: Reason:
• Judi

  22 December 2010

  Judi rated and commented on this recipe

  

  Had this last night with Chilli & Coriander sausages and mash and it was lovely (left out the walnuts). Have frozen the rest for Christmas Dinner. I would suggest that you match large red cabbage to large apple or small to small you could end up with an unbalanced dish.

  Flag as inappropriate

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

  Your name: Reason:
• Shell

  25 December 2010

  Shell rated and commented on this recipe

  

  Gorgeous....made it for Christmas dinner to go with duck!

  Flag as inappropriate

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

  Your name: Reason:
• Abs Fab Mum

  30 December 2010

  Abs Fab Mum rated and commented on this recipe

  

  Used half a small red cabbage otherwise would have not had a balanced dish

  Flag as inappropriate

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

  Your name: Reason:
• The Lewis Family

  05 January 2011

  The Lewis Family rated and commented on this recipe

  

  Delicious and easy to make!

  Flag as inappropriate

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

  Your name: Reason:
• Rebecca Riots

  29 January 2011

  Rebecca Riots rated and commented on this recipe

  

  Excellent - and quick to make

  Flag as inappropriate

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

  Your name: Reason:
• Dorothy

  30 January 2011

  Dorothy commented on this recipe

  Made this for a dinner party and served with coq-au-vin. Guests loved it but I di change things a bit, I used a little ground clove as i found i had run out of whole ones also added a little extra sugar(to taste) and finally cooked it in the oven in a casserole dish. I found this way it did not need as much attention as having to stand and stir. Ofcourse it takes longer but was very successful.

  Flag as inappropriate

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

  Your name: Reason:
• Dorothy

  08 February 2011

  Dorothy rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• Khaddoroshik

  04 January 2012

  Khaddoroshik rated and commented on this recipe

  

  Was part of an elaborate Xmas menu and went very well with the roast beef brisket or the grilled pollack - I had replaced regular vinegar for the cider vinegar which I think was a mistake as for my taste it turned out be a wee bit too sour -- but my husband loved it. Verdict - cider vinegar would be better!

  Flag as inappropriate

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

  Your name: Reason:
• Lizziek

  29 November 2012

  Lizziek commented on this recipe

  if you make this in advance and freeze it, do the walnuts go soggy?

  Flag as inappropriate

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

  Your name: Reason:
• mary

  15 December 2012

  mary commented on this recipe

  This can also be cooked in the microwave, time depending on quantities of cabbage, 10mins+. Also good with sultanas addd in place of the nuts.

  Flag as inappropriate

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

  Your name: Reason:
• lizleicester

  23 December 2012

  lizleicester rated and commented on this recipe

  

  This is in the freezer now waiting for Christmas Day. I've put a message on it to remind me to add the toasted walnuts when the time comes!

  Flag as inappropriate

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

  Your name: Reason:
• lizleicester

  23 December 2012

  lizleicester commented on this recipe

  This is in the freezer now waiting for Christmas Day. I've put a message on it to remind me to add the toasted walnuts when the time comes!

  Flag as inappropriate

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

  Your name: Reason:
• Chezza

  10 February 2013

  Chezza rated and commented on this recipe

  

  Made this today to accompany a roast chicken dinner & will be making again! I used half a small red cabbage so it was balanced with the apple. I also added a small onion, which I fried off first for about five mins unil it softened, before adding the rst of the ingredients. I was unsure if it would be too sweet with the amount of sugar(plus the apple), but it balanced out the vinegar well & I'm glad I didn't try reducing the amount. Cooking it as shown leaves a littlecrunch in the cabbage (which is what I like) but if you don't like that, you'll probably want to cook it slowly for longer. Quick, easy & very nice.

  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/893655/

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

• 1 red cabbage , finely sliced
• 25g butter
• 1 Bramley apple , peeled and grated
• 1 bay leaf
• 3 cloves
• 100ml cider vinegar
• 25g light muscovado sugar
• handful walnuts , toasted and chopped

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

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 1 red cabbage , finely sliced
• 25g butter
• 1 Bramley apple , peeled and grated
• 1 bay leaf
• 3 cloves
• 100ml cider vinegar
• 25g light muscovado sugar
• handful walnuts , toasted and chopped

PER SERVING

84 kcalories, protein 2g, carbohydrate 9g, fat 5 g, saturated fat 2g, fibre 3g, sugar 8g, salt 0.06 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.