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Braised red cabbage with cider & apples

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A star rating of 4.4 out of 5.59 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 generously with leftovers

A great accompaniment to cooked meats, cold or hot.

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal166
fat3g
saturates2g
carbs30g
sugars28g
fibre6g
protein3g
low insalt0.12g
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Ingredients

  • 1 ½kg red cabbage
  • 2 onions, chopped
  • 4 Granny Smiths apples, peeled and cored and chopped
  • zest 1 orange or 2 clementines
  • 2 tsp ground mixed spice
  • 100g light soft brown sugar
  • 3 tbsp cider vinegar
  • 300ml dry cider
  • 25g butter

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, December 2006

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Overall rating

A star rating of 4.4 out of 5.59 ratings
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