Skip to navigation Skip to content
Print

Waitrose

Zoomer icon

Braised Red Cabbage with Apple

Back

 
 

Braised Red Cabbage with Apple

The good thing about this dish is that it tastes even better made in advance, so you can save time by making it the night before. This goes well with the Boxing Day cold cuts, so make double the quantity and hope that there are some leftovers!

  • Christmas
  • Vegetarian
Preparation time:
10 minutes
Cooking time:
about 1 hour 10 minutes
Total time:
1 hour 20 minutes 60 minutes 20 minutes
Serves:
 8

Ingredients

  • 1 small red cabbage
  • 25g butter
  • 1 large onion, finely sliced
  • ½ tsp ground allspice
  • ¼ tsp freshly grated nutmeg
  • 1 Bramley apple, peeled, cored and grated
  • 4 tbsp red wine vinegar
  • 2 tbsp light muscovado sugar
  • 2 tbsp redcurrant jelly

Method

  1. Finely slice the cabbage, discarding the core and any tough pieces. Melt the butter in a pan with a tight-fitting lid over a medium heat. Cook the onion uncovered for 5 minutes until soft but not browned.
  2. Stir in the spices then add the cabbage, apple, red wine vinegar and sugar plus 100ml cold water. Stir until thoroughly mixed and the sugar has dissolved. Season generously.
  3. Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the redcurrant jelly, allow to melt, then serve.

Cook's tips

If you make this ahead, reheat it in the pan. Stir in 2-3 tablespoons of cold water, cover and cook gently over a medium heat for 5-10 minutes, stirring occasionally until piping hot.

Comments and images

Average user rating 3 stars out of 5

Add your comment and share your thoughts and pictures with others.

plenderleath

plenderleath 05 March 2008 15:56

I made this before Christmas last year, serving some for us and saving the rest for a boxing day mini dinner party. It went exceedingly well with a fancy sausage recipe I have. Well today I have had a message from one of those guests asking for the red cabbage recipe- so must be good.

juliebartley

juliebartley 23 December 2007 15:11

I love this recipe too, used it last Christmas and it was such a favourite am cooking it again this year. The flavours develop over time so I think it's best made a little in advance.

ROZELLA

ROZELLA 13 December 2007 18:23

Made this at begining of December. I put some in the freezer ready for Christmas. Thawed some overnight. I tasted it today. Fantastic as if I had just made it. So the rest will be used over the Christmas and New Year

Sylvia Saunders

Sylvia Saunders 15 October 2007 14:23

The best red cabbage recipe I've ever used. It re-heated just as fresh tasting.

Add comment/image

Delete comment

Are you sure you want to delete this comment?

Cancel

3 stars out of 5

Average user rating Based on 234 ratings

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the Customer comment & images section on the bottom of the page.

  • 1
  • 2
  • 3
  • 4
  • 5

Click to rate this recipe


This recipe was first published on Waitrose.com in November 2003