Braised red cabbage is a brilliant side dish for roast duck, pork, game, or simply alongside your Sunday roast. This tasty braised red cabbage recipe is simple to follow and gets clean plates every time. Top tip: make more than you think you’ll need — it always disappears fast!
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I usually make my braised red cabbage in advance, as I find the flavour improves with being left overnight. That said, you can absolutely prepare it on the day if you’re short on time.
Ingredients
- Large head of red cabbage – 2lbs/1kg
- Red or white onions, finely chopped – 1lbs/450g
- Granny Smith or cooking apples, cored and chopped into small chunks (skin on) – 1lbs/450g
- Large knob of butter – ½oz/15g
- 1 clove garlic, crushed
- 3 tablespoons cider vinegar or red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 heaped tablespoons soft brown sugar
- Salt & pepper
- ¼ cup water (if needed)
Method
- Heat your oven to 300°F/150°C/Gas Mark 2.
- Finely shred the red cabbage, chop the onions, and core and dice the apples.
- On the stove top, melt the butter in a large, ovenproof casserole dish (it must have a tight-fitting lid).
- Add the onion and fry gently until softened.
- Add the crushed garlic, cabbage and diced apple. Cover and cook gently for 5 minutes, stirring occasionally so the mixture doesn’t catch.
- Add salt, pepper, vinegar and sugar, and a splash of water if needed.
- Cover and cook for a further 10 minutes over a low heat before transferring to the oven for 20 to 30 minutes.
- Check that the cabbage is cooked through and the apple pieces have softened.
You can also cook this dish entirely on the stove top — just cook it out for 25 to 35 minutes, stirring occasionally to make sure it doesn’t burn.
This dish can be made up to 2 days in advance, and it freezes well too, if you want to get ahead.
Frequently Asked Questions
Can I make braised red cabbage in advance?
Yes — in fact it’s better made ahead. Cooking it a day or two before serving gives the flavours time to develop, and you simply reheat it gently before serving.
Does braised red cabbage freeze well?
Yes, this recipe freezes well. Let it cool completely, then freeze in an airtight container. Defrost fully and reheat gently on the stove or in the oven before serving.
What can I serve braised red cabbage with?
It’s a classic pairing for roast pork, duck or game, and works just as well as a side for a traditional Sunday roast dinner.
Can I cook this on the stove instead of the oven?
Yes — simply cook it out on the stove top for 25 to 35 minutes over a low heat, stirring occasionally so it doesn’t catch on the bottom of the pan.
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