Braised Red Cabbage

Written By David Westman
Red Cabbage.png

Braised red cabbage is one of my favourite side dishes for a roast dinner in the winter months and particularly at Christmas. The spices and colour shout out across the table. Plus, it’s sturdy stuff and freezes well. So it’s perfect for making in advance and freezing in portions that suit you. It’s also DELICIOUS with cooked gammon in a sandwich.

You'll Need:

  • 1 Whole Red Cabbage

  • 2 Braeburn Apples

  • 2 Red Onions

  • 2 Cloves Garlic

  • 50ml White Vermouth

  • 50ml Red Wine

  • 50g Light Brown Sugar

  • 1/2 tsp Nutmeg

  • 1/2 tsp All Spice

  • Knob of Unsalted Butter

  • 1/2 tsp Caraway Seeds, Toasted (Optional)

To Make:

  • Preheat the oven to 130c Fan (150c Non Fan).

  • Peel, core and chop the apples, dice the onions and core and shred the cabbage.

    • The easiest way to prepare the cabbage is to cut into quarters, so that the core is easier to remove. Then slice the quarters in half length ways and then slice those horizontally.

  • In an oven safe casserole/pot, gently soften the onions in the butter for about 5 minutes. Grate in the garlic, then add in the apples, cabbage and spices. Stir through.

  • Add in the sugar and the vermouth, stirring through for around 5 minutes.

  • Season well with salt and pepper.

  • Finally, add in the red wine, give it another stir, pop the lid on and shove it in the oven for 2.5-3 hours. Give it a stir halfway.

  • Serve hot!

  • If you’re making this in advance, allow to cool fully before popping into containers. This will last around 3 days in the fridge or quite a few months in the freezer.

David Westman
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Christmas Pudding