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 onions, chopped
    Onion

    Onion

    un-yun

    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
    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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sewarren
21st Nov, 2014
5.05
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
23rd Dec, 2013
Great for cooking in batches for the freezer.
sarahmartyn
18th Dec, 2013
Halved the quantities. Made plenty for 4 adults with a lot left over to freeze. Used red onions. Really tasty. Would make again.
Bentleybird
13th Dec, 2013
Has anyone tried reheating this from frozen in the microwave ?
siddiqi
23rd Dec, 2013
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
swiftsmith
8th Dec, 2013
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
14th Apr, 2013
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
11th Jan, 2013
2.05
very poor, I won't bother again.
sarahzoehills
2nd Jan, 2013
4.05
This was nice
sueinspain
1st Jan, 2013
5.05
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!!

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