Estimated reading time: 5 minutes
Braised red cabbage with apple and spices is one of my favourite side dishes in the cooler months.
The sweetness of the apple combined with the warmth of cinnamon and cloves, make it perfect with pork, lamb, beef, venison and game. Even better, it's absolutely wicked with sausages and a creamy, cheesy mash!
And the best bit? This is so easy. Just throw it all in a casserole and let it slowly braise. That's it!
Bon appétit!
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About this recipe
This vegetable is so underused and normally just ends up as a sprinkling in salads and coleslaw. Crunchy and slightly sour when it's eaten raw, it becomes sweet and tender once braised, and to me it tastes nothing like a green cabbage.
Red cabbage is also rich in antioxidants and is full of vitamins and minerals, so it's a great one to add to your five a day.
The apples and onions add to the sweetness and the spices bring a warmth to the dish, which is deliciously comforting.
This recipe is so easy too. There is just a bit of chopping, then it all goes in the oven to cook. No skills required.
🥘 Ingredients
I use a whole red cabbage, also known as purple cabbage. They normally weigh around 1kg, but it doesn't matter if it's slightly lighter or heavier.
You also need 2 large white or yellow onions and 2 large or 3 medium apples. For best results use a tart apple, like a Granny Smith or a cooking apple.
To add extra flavour I've also used, garlic, butter, brown sugar, apple cider vinegar, ground cinnamon, grated nutmeg and ground cloves.
🔪Instructions
Start by removing any tough outer leaves from the cabbage and then cut it in half through the root core. Cut out most of the white core and discard.
Now cut the halves again, then slice the cabbage. It's really tightly packed, a bit like an onion, so you will need to use your hands to separate the pieces. I find that it's easy to do this and place into a bowl as you go, because you quickly run out of space on the chopping board with even just one quarter of the cabbage.
Peel and chop the onions finely, then peel the apples and cut into chunks. You don't need to worry about the apple going brown as it will completely cook down in the oven.
Now it's just a question of layering in the ingredients. I've used a cast iron, 4 litre, lidded casserole dish.
Start with a layer of about a third of the cabbage and follow with a third of the apples, onions and garlic.
Mix the sugar together with the spices, salt and pepper. Sprinkle over a third of the mix onto the vegetables.
Repeat the layering process twice more. Now, pour the vinegar over the top and dot the butter over the surface.
⏲️ Cooking time
Put the lid on top and cook in the oven at 150C/300F/Gas2 for about 2 hours.
I like to give it a stir half way through cooking.
When it's ready there will be hardly any liquid left, just tender, tangy cabbage with a hint of spice.
FAQs
I like to serve this with stronger flavoured meats like beef, pork and slow roast lamb dishes. It goes particularly well with dishes like venison sausage plait, duck confit or game birds like guinea fowl.
Once the cabbage has cooled it can be kept in the fridge for up to 3 days. I think the best way to reheat is in the oven, covered with foil or in the microwave with a loose lid.
As this makes enough for 10 people I tend to always freeze some in containers for up to 6 months.
You can add different spices to the cabbage, such as juniper berries, caraway seeds, cumin or star anise. It's also really delicious to fry some bacon pieces and stir through the cabbage just before serving.
💭 Tips
- Red cabbage is like beetroot and the juice will stain everything. If you are slicing the cabbage by hand you might like to use gloves and a plastic chopping board that you can clean with bleach.
- Slice the cabbage in a food processor, if you prefer, by using the wide slicing attachment.
- If you don't have ground cloves just pinch the tops off whole cloves and discard the stalk. The tops just disintegrate to a powder that you can use for ground cloves.
So try this easy side dish, that is bursting with robust flavours and super healthy too!
More vegetable side dishes
📋 Recipe
Braised Red Cabbage with Apples and Spices
Equipment
- 4 litre lidded casserole dish
Ingredients
- 1 kg red cabbage 1 red cabbage
- 400 g onions 2 large
- 350 g apples 3 medium
- 2 cloves garlic crushed
- 3 tablespoon brown sugar
- 1 teaspoon nutmeg grated
- 1 teaspoon cinnamon ground
- ½ teaspoon cloves ground
- 2 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoon apple cider vinegar or red wine vinegar
- 1 tablespoon butter
Instructions
- Remove the outer leaves from the cabbage and cut into quarters. Cut out the core and slice thinly.
- Peel and chop the onions finely, then peel the apples and cut into chunks.
- Start with a layer of about a third of the cabbage and follow with a third of the apples, onions and garlic.
- Mix the sugar together with the spices, salt and pepper. Sprinkle over a third of the mix onto the vegetables.
- Repeat the layering process twice more. Now, pour the vinegar over the top and dot the butter over the surface.
- Put the lid on top and cook in the oven at 150C/300F/Gas2 got about 2 hours, stirring half-way through.
Notes
- Red cabbage is like beetroot and juice will stain everything. If you are slicing the cabbage by hand you might like to use cloves and a plastic chopping board that you can clean with bleach.
- Slice the cabbage in a food processor, if you prefer, by using the wide slicing attachment.
- If you don't have ground cloves just pinch the tops off whole cloves and discard the stalk. The tops just disintegrate to a powder that you can use for ground cloves.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Soniya
Wow! This looks and soil so delicious and inviting.. Can't wait to make it over the weekend
Michelle
Such a delicious recipe! Loved the addition of the apple cider vinegar, Thanks for sharing!
Shadi Hasanzadenemati
Love how easy this recipe is. Can’t wait to try it this weekend.
Beth
Such a great side dish! My hubby and I love this recipe! Quick and easy, but so tasty! I will definitely be making this again!
April
I can't wait to try this. It looks so yummy and reminds me of something my grandmother used to make.