Braised red cabbage with cider & apples

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(42 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
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 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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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..
23rd Dec, 2013
Great for cooking in batches for the freezer.
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.
13th Dec, 2013
Has anyone tried reheating this from frozen in the microwave ?
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
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.
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 !!!
11th Jan, 2013
very poor, I won't bother again.
2nd Jan, 2013
This was nice


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