This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Red Cabbage - Braised

This is the best recipe we know for this underrated vegetable. It goes beautifully with game and all red meat dishes.
For a change, 60g/2oz of chopped streaky bacon, either/and 20 peeled chestnuts, can be added to this dish half way through cooking.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.

Key Features

  • Suitable for Vegetarians


For 6 generous helpings:

1 small Red Cabbage, about 1 kilo/2lb in weight
115g/4oz Butter
1 medium Onion, peeled and chopped
1 big or 2 medium cloves of Garlic, peeled and chopped
2 big or 4 small Dessert Apples, peeled, cored and coarsely-chopped
170ml/6 fl oz heavy Red Wine
85ml/3 fl oz Wine Vinegar
30g/1oz Granulated or Caster Sugar
the zest and the sieved juice from 1 big or 2 medium Oranges
1 big pinch of dried Thyme
a few grates of fresh Nutmeg
¼ teaspoon of powdered Allspice
the corner of a teaspoon (1mg) powdered Cinnamon
Salt and freshly-ground Pepper

Equipment: a flameproof casserole with a close-fitting lid


1. Take any damaged leaves off the cabbage, then cut it into quarters through the core.
2. Slice away this hard central stalk, then slice the cabbage into slices the thickness of your little finger. Rinse with cold water and drain. Heat the oven to 160°/325°/Gas 3.
3. Melt the butter in the casserole over a medium flame, then add the cabbage, onions and garlic. Cook for 2 minutes, then the remaining ingredients, mix well together and bring to the boil.
4. Cover and cook in the oven for 90 minutes.
5. Check the seasoning and try a cabbage stalk. It is good with a little bite remaining. If not quite cooked, return to the oven for a few more minutes.
This dish can be prepared ahead up to this point and reheated. If kept for any length of time the cabbage will continue to soften because of the action of the wine and the vinegar.

Recipe taken from 'Foolproof Entertaining' by Simon Scrutton.

Reviews / Comments

Not yet reviewed

Be the first to add a review