Braised red cabbage with cider & apples

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(50 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 a dairy product made from separating whole milk or cream into fat and…


  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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Kirste Mellish's picture
Kirste Mellish
2nd Jan, 2020
I've tried a few red cabbage recipes over the years, some have been too sharp and some have had too strong a taste of spice, but I find this one is just right. These quantities make way more than 8 portions, more like 12 to 16. It freezes and reheats in the microwave well.
Katie henderson's picture
Katie henderson
27th Nov, 2018
I made this last year for Christmas dinner and it went down a storm. I premade it about a month before and then froze it and on the day popped it into the microwave to reheat and it came out perfectly :)
16th Nov, 2017
I had to post as I have just made this and it is fabulous. I wasn't going to bother trying red cabbage again after so many disasters but I decided to have one more go and to use a straight forward recipe with great reviews. I halved the quantities of everything and used dark sugar rather than light but it came out perfectly. I was worried that halving the quantities would cause the mixture to dry out and burn so after about an hour I added half a cup of water. I am thrilled with the results and now wish I had made the full quantity. I will definitely make another batch for Christmas.
30th Jul, 2017
Great recipe. I suggest you follow it exactly and stop doing your little bits extra. Follow it and appreciate the result. Once you have mastered this recipe please feel free to experiment. Meanwhile please don't. This is a wonderful recipe and I strongly suggest you do as you are all told, for a change.
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


19th Dec, 2018
I’ve made this the last couple of Christmas’ and it always comes out beautifully. I just wondered if anyone has tried the recipe in the slow cooker rather than the hob and if they have any tips?
Katie henderson's picture
Katie henderson
27th Nov, 2018
I made this last year for Christmas dinner and it went down a storm. I premade it about a month before and then froze it and on the day popped it into the microwave to reheat and it came out perfectly :)
13th Dec, 2013
Can this be reheated from frozen in the microwave?
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