The BBC Good Food logo
Cider-braised cabbage wedges served in a casserole dish

Cider-braised cabbage wedges

A star rating of 3.6 out of 5.3 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Make these cider-braised cabbage wedges up to three days ahead for a stress-free Christmas dinner. The dish makes an ideal accompaniment to festive turkey

  • Freezable
  • Vegetarian
Nutrition: Per serving


  • 1 tbsp olive oil
  • 50g butter
  • 2 red onions , cut into thin wedges
  • 1 red cabbage (about 800g)
  • 3 bay leaves
  • 3 thyme sprigs
  • 1 small cinnamon stick
  • 150ml dry cider
  • 50ml balsamic vinegar
  • 50ml cider vinegar
  • 400ml hot vegetable stock
  • 50g dark brown soft sugar


  • STEP 1

    Heat the oil and butter in a large shallow flameproof casserole dish or frying pan over a medium heat. Add the onion wedges and a pinch of salt and fry for 15 mins or until softened and caramelised.

  • STEP 2

    Cut the cabbage into 8-10 thin wedges, slicing through the stem but keeping a bit of it in each wedge so they remain intact. Nestle the wedges into the dish and add the bay leaves, thyme and cinnamon. Pour over the cider and vinegars and bring to the boil, then combine the stock and sugar in a jug before pouring this over. Season to taste. Bring to the boil, then reduce to a simmer and cook, uncovered, for 40-50 mins until the cabbage is tender with a slight bite and you have a glossy sauce. Can be made up to three days ahead. Reheat in the pan, or in the microwave in a heatproof serving dish.

Goes well with

Recipe from Good Food magazine, November 2019


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.3 ratings

Sponsored content