Braised red cabbage with cider & apples

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(37 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins


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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  • 1½ kg red cabbage
  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 Granny Smiths apples, peeled and cored and chopped
  • zest 1 orange or 2 clementines



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

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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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29th Dec, 2016
Used this recipe for the first time a few months ago. Ended up with a huge batch, which I kept in the freezer. This came in handy over Christmas, as I had one less dish to prepare. It's a good recipe, not too sweet and has the right balance in flavours. Much better than the store bought ones.
8th Oct, 2016
Feels Christmassy to make this. I just happened to have a red cabbage and apples to use up and this is the perfect combo.
26th Dec, 2015
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.
20th Dec, 2015
I used this recipe last year for the first time. I never cooked red cabbage before. It's amazing. Definitely using it this year.
20th Nov, 2015
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.
21st Sep, 2015
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
8th Apr, 2015
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!
2nd Mar, 2015
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!
31st Dec, 2014
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.
21st Nov, 2014
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..


13th Dec, 2013
Can this be reheated from frozen in the microwave?
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