Red cabbage with Bramley apple & walnuts

Red cabbage with Bramley apple & walnuts

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(12 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 8
A sweet, crunchy cabbage dish with a superhealthy boost of vitamin C

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal84
  • fat5g
  • saturates2g
  • carbs9g
  • sugars8g
  • fibre3g
  • protein2g
  • salt0.06g
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Ingredients

  • 1 red cabbage, finely sliced
    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…

  • 25g butter
    Butter

    Butter

    butt-err

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

  • 1 Bramley apple, peeled and grated
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 1 bay leaf
  • 3 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 100ml cider vinegar
  • 25g light muscovado sugar
  • handful walnuts, toasted and chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

Method

  1. Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don’t breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved – be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.

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Comments, questions and tips

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kazla77
22nd Sep, 2014
5.05
This was lovely used recipe as guide and made with a 1/4 cabbage and an eating apple from my garden, for two of us, it would have fed 3 people easily!
dorothyd
31st Dec, 2013
Extremely acidic, will not use this recipe again. Delia Smith's recipe for red cabbage, is far superior.
mikebiker1
29th Nov, 2013
Please Please put the weight of the cabbage,other recepies do the same, 1 cauliflower, 2 apples etc. The red cabbage I have just bought weighs over 21/2 kilos which would make a nonsence of the recipe.
cyberchezza
10th Feb, 2013
4.05
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.
lizleicester
23rd Dec, 2012
4.05
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!
lizleicester
23rd Dec, 2012
4.05
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!
sparrow100
15th Dec, 2012
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.
lizzieket
29th Nov, 2012
if you make this in advance and freeze it, do the walnuts go soggy?
khaddoroshik
4th Jan, 2012
3.05
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!
dorothymgray
30th Jan, 2011
3.05
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.

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