Braised Red Cabbage

5 from 5 votes

For me Christmas wouldn’t be the same without braised red cabbage. Plus it’s really easy to make and it’s a great make ahead dish for Christmas and beyond!

Course Side Dish

Cuisine British

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings people

Calories 43kcal

Author Eb Gargano

Ingredients

500 g red cabbage sliced finely
Salt and pepper
2 small red onions (or 1 large one) diced finely
1 large Bramley apple diced finely
1 clove garlic diced finely or crushed
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
4 cloves ground
2 tablespoons brown sugar
3 tablespoons red or white wine vinegar
10 g butter

Metric - US Customary

Instructions

Prepare all your ingredients as directed above. Mix together the ground spices and brown sugar in a bowl. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
Arrange about a quarter of the cabbage at the bottom of a large casserole dish
Sprinkle over about a third of the onions, a third of the apple, a third of the garlic and a third of the sugar and spice mix. Add a few twists of salt and pepper.
Add another layer of cabbage, followed by another layer of onions, apple, garlic, spices, salt and pepper.
Repeat a third time and then top with the remaining red cabbage.
Pour over 3 tablespoons of red or white wine vinegar (this will help preserve the colour of the cabbage, so don’t miss this step out!) and dot with approximately 10g of butter.
Put a tight lid on the casserole dish (use foil if you don’t have a lid) and cook in your pre-heated oven for 2½ hours, stirring twice during cooking time.
Serve immediately or leave to cool then store in an airtight container in the fridge for a day or two.

Notes

To reheat, simply place in a saucepan with approximately 100ml water and heat gently with a lid on until the cabbage is hot (about 5 minutes).
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition