Braised Red Cabbage

This is the most successful execution of Braised Red Cabbage that I’ve come across. I think it’s the addition of a tiny amount of mixed spice that makes the difference. The original uses cooking apples, white onion and white wine vinegar. I couldn’t help but wonder why not red wine vinegar in red cabbage. Why not red onion, come to that? I see a colour theme developing here. Also, I had only eating apples, so I cut back on the original sugar content. Here’s my version.

This goes well with duck confit .


serves: 4
preparation time: 15 mins
cooking time: 3 hrs


  • 1 small red cabbage, 500-600g, cored & finely shredded
  • 1 large red onion, halved & thinly sliced
  • 2 eating apples, peeled, cored & sliced
  • 2 tbs red wine vinegar
  • 1 tbs soft brown sugar
  • ¼ tsp ground mixed spice (cloves, nutmeg, cinnamon or commercial mix)
  • 25g butter
  • Salt & pepper


Preheat the oven to 150°C/Gas 2.

In a casserole with a well-fitting lid, layer the cabbage, onion and apples, sprinkling with sugar, spices, salt and pepper as you go. Dot with butter, cover with the lid and cook in teh oven for 3 hours, stirring every hour or so. When you stir, check that the cabbage remains just slightly moist; if not splash in a little water to stop it burning on the pan.

Get a pdf version of this recipe

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