Braised red cabbage with apples (holiday side)
Prep: 20 min · Cook: 75 min · Makes: 6-8 · For:
Braised red cabbage is one of those quiet heroes of Christmas dinner. It is sweet, sharp and gently spiced, it brightens up a plate of rich roast meat, and you can make it days ahead, which frees up a ring on the stove on the big day.
Slow cooking turns the cabbage soft and glossy, the apples melt into the sauce and the cloves and cinnamon make the whole kitchen smell of Christmas.
What to serve it with
It is lovely with roast turkey, roast pork, glazed ham or venison stew, and with a nut roast or mushroom Wellington for vegetarians. A spoonful also brightens up leftover sandwiches on the day after Christmas.
Tips
- Slice it thinly. Thin shreds cook evenly and become silky.
- Use a heavy pan. It stops the sugar catching on the bottom.
- Taste at the end. Every cabbage and every apple is different, so balance sweet and sour just before serving.
Variations
- Festive orange: add the grated zest and juice of an orange instead of some of the water.
- Extra spice: a pinch of ground allspice or a star anise works well.
- For grown-ups: a small glass of port or red wine in place of some of the liquid makes it richer.
Ingredients
- 1 medium head red cabbage (about 2 lb)
- 3 tart apples (such as Granny Smith)
- 1 onion
- 3 tbsp butter
- 3 tbsp light brown sugar
- ¼ cup apple cider vinegar or red wine vinegar
- ⅔ cup water or apple juice
- 4 cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp red currant jelly (optional)
- salt and black pepper
Method
- Remove the tough outer leaves of the cabbage, quarter it and cut out the hard core. Slice the quarters thinly.
- Peel the onion and slice it thinly. Peel and core the apples and cut them into small chunks.
- Melt the butter in a large, heavy pan or casserole and soften the onion for 5 minutes over a medium heat.
- Add the cabbage, apples, sugar, vinegar, water or apple juice, cloves, cinnamon, bay leaves and a good pinch of salt. Stir well.
- Bring to a simmer, cover with a lid and cook gently for about 1 hour 15 minutes, stirring every 15 minutes, until the cabbage is very soft. Add a splash of water if it starts to catch.
- Remove the lid for the last 10 minutes so most of the liquid evaporates. Stir in the red currant jelly, if using.
- Fish out the cloves, cinnamon stick and bay leaves. Taste and balance with a little more sugar, vinegar, salt or pepper.
Questions
Can I make red cabbage ahead?
Yes, and it tastes better for it. Keep it covered in the fridge for up to 3 days and reheat gently in a pan or the microwave.
Can I freeze braised red cabbage?
Yes, it freezes very well for up to 3 months. Defrost it overnight in the fridge and reheat until piping hot.
Why did my red cabbage turn blue?
Red cabbage changes color with acidity. The vinegar keeps it a deep purple-red, so do not leave it out.
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