
Braised red cabbage
- Published: 28 Oct 24
- Updated: 7 Jan 25
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.
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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
Method
- 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.
- 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.
- Recipe from November 2024 Issue
Nutrition
- Calories
- 102kcals
- Fat
- 1.5g (0.2g saturated)
- Protein
- 1.3g
- Carbohydrates
- 14g (13g sugars)
- Fibre
- 2g
- Salt
- 0.2g
delicious. tips
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.
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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!