Braised red cabbage

Braised red cabbage

There are a lot of rich, savoury flavours in a Christmas dinner, so you need a few things to cut through them with sweetness and tang. This braised red cabbage offers up a sweet-and-sour flavour combo packed with seasonal spice, breathing life into everything else on your plate.

Braised red cabbage

Best of all, you can make it ahead and the flavour will only improve. Cook the recipe in its entirety then keep it in the fridge for up to 3 days.

Get our definitive Christmas dinner menu, including best-ever versions of all the classics.

  • Serves icon Serves 10-12
  • Time icon Hands-on time 15 min. Simmering time 2 hours

There are a lot of rich, savoury flavours in a Christmas dinner, so you need a few things to cut through them with sweetness and tang. This braised red cabbage offers up a sweet-and-sour flavour combo packed with seasonal spice, breathing life into everything else on your plate.

Best of all, you can make it ahead and the flavour will only improve. Cook the recipe in its entirety then keep it in the fridge for up to 3 days.

Get our definitive Christmas dinner menu, including best-ever versions of all the classics.

Nutrition: Per serving (for 12)

Calories
102kcals
Fat
1.5g (0.2g saturated)
Protein
1.3g
Carbohydrates
14g (13g sugars)
Fibre
2g
Salt
0.2g

Before you start

Why it’s the best braised red cabbage
Sweet, sour, savoury: Apple and black cherry jam lend complex fruitiness, while the braising liquid balances red wine vinegar, port and chicken stock. As for the spices, the citrussy note of juniper really lifts the flavour. A two-hour simmer then allows the punchy aromatics to mellow and the cabbage to soften while retaining some texture. The whole thing finishes up a beautiful purple, with the cherry jam adding superstar glossiness to the dish.

Spice world: We’ve gone all out with the festive flavours by using spices with sweet, warming, aromatic flavour profiles: cinnamon, cloves and star anise. In addition, the piney, slightly citrussy flavour of juniper subtly lifts the flavour to stop it being too cloying.

Be patient: This recipe takes time, but it’s worth it. Simmering the cabbage for 2 hours allows the punchy aromatics to mellow and the cabbage to soften while retaining some texture. The gradual cooking process creates a gorgeous shiny glaze as the liquid reduces, ensuring no dried out crunchy cabbage or a puddle of braising liquid in the bottom of the dish.

Purple power: We all know you eat with your eyes, and the striking punch of bright purple really stands out against the browns and greens on your Christmas dinner plate. The cherry jam ensures an extra glossy finish too.

Make ahead: You can cook this in its entirety then keep it in the fridge for up to 3 days or the freezer for 3 months. Gently warm it through before serving.

Before you start

Why it’s the best braised red cabbage
Sweet, sour, savoury: Apple and black cherry jam lend complex fruitiness, while the braising liquid balances red wine vinegar, port and chicken stock. As for the spices, the citrussy note of juniper really lifts the flavour. A two-hour simmer then allows the punchy aromatics to mellow and the cabbage to soften while retaining some texture. The whole thing finishes up a beautiful purple, with the cherry jam adding superstar glossiness to the dish.

Spice world: We’ve gone all out with the festive flavours by using spices with sweet, warming, aromatic flavour profiles: cinnamon, cloves and star anise. In addition, the piney, slightly citrussy flavour of juniper subtly lifts the flavour to stop it being too cloying.

Be patient: This recipe takes time, but it’s worth it. Simmering the cabbage for 2 hours allows the punchy aromatics to mellow and the cabbage to soften while retaining some texture. The gradual cooking process creates a gorgeous shiny glaze as the liquid reduces, ensuring no dried out crunchy cabbage or a puddle of braising liquid in the bottom of the dish.

Purple power: We all know you eat with your eyes, and the striking punch of bright purple really stands out against the browns and greens on your Christmas dinner plate. The cherry jam ensures an extra glossy finish too.

Make ahead: You can cook this in its entirety then keep it in the fridge for up to 3 days or the freezer for 3 months. Gently warm it through before serving.

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 2 star anise
  • 1 cinnamon stick
  • ½ tsp juniper berries
  • ¼ tsp cloves
  • 2 bay leaves
  • 1 cooking apple, peeled, cored and finely sliced
  • 1 red cabbage (650-700g), finely sliced
  • 250ml port
  • 250ml chicken stock or vegetable stock
  • 50g red wine vinegar
  • 150g black cherry jam
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oil in a large heavy-based pan (one with a lid) over a medium heat. Add the onion, a pinch of salt and the whole spices. Cook, stirring, for 5 minutes or so until softened. Add the remaining ingredients.
  2. Cover and simmer gently for 1 hour, stirring now and again, then remove the lid and simmer for another hour, stirring occasionally. Most of the liquid should have reduced, leaving you with a glossy tangle of cabbage.

Nutrition

Nutrition: per serving
Calories
102kcals
Fat
1.5g (0.2g saturated)
Protein
1.3g
Carbohydrates
14g (13g sugars)
Fibre
2g
Salt
0.2g

delicious. tips

  1. You can cook this in its entirety then keep it in the fridge for up to 3 days or the freezer for 3 months. Gently warm it through before serving.

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. This is a fabulous recipe! I used to make braised red cabbage with chopped apples and vinegar with brown sugar but this is another dish entirely. Rich and mellow, it is my new “best thing”. For Christmas Day and every day!

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas turkey

The best roast turkey

Roast turkey that’s beautifully presented, richly flavoured, tender and juicy...

Save recipe icon Save recipe icon Save recipe

Roast potatoes

Rosemary roast potatoes

Roast potatoes are secretly everyone’s favourite part of Christmas dinner....

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Butter-roast parsnips with hazelnuts and sage

Dish up your best-ever roast parsnips this Christmas. Parsnips deserve...

Save recipe icon Save recipe icon Save recipe

Carrots

Vichy carrots

Have you ever tried vichy carrots? This classic French technique...

Save recipe icon Save recipe icon Save recipe

Red cabbage

Freezable Riesling-braised red cabbage

Add colour to your roast dinner with this easy-to-make red...

Save recipe icon Save recipe icon Save recipe

Make-ahead stuffing

Air fryer mushroom and chestnut stuffing balls

These umami bombs are the ultimate addition to any Christmas...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.