Braised red cabbage with apple

Name: Braised red cabbage with apple
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 25 g unsalted butter; 1 large onion, finely sliced; ½ tsp ground allspice; ¼ tsp freshly grated nutmeg; 1 small red cabbage, cored and finely sliced; 1 Bramley apple, peeled, cored and grated; 4 tbsp red wine vinegar; 2 tbsp light muscovado sugar; 2 tbsp redcurrant jelly; Fresh thyme leaves, to serve (optional)

For all the new festive food trends that come and go, some recipes are hard to beat. This braised red cabbage with apples is a Christmas classic that's even better when made ahead, leaving you with one less thing to think about on the big day. And while any leftovers can be frozen, we'd argue they're even better tucked into a Christmas leftovers sandwich. Discover more ways to use this winter staple in our red cabbage recipes.

4 out of 5 stars(8) Rate this recipe

Gluten freeVegetarianHealthyLow fatSource of fibre

Serves8
CourseAccompaniment
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

25g unsalted butter
1 large onion, finely sliced
½ tsp ground allspice
¼ tsp freshly grated nutmeg
1 small red cabbage, cored and finely sliced
1 Bramley apple, peeled, cored and grated
4 tbsp red wine vinegar
2 tbsp light muscovado sugar
2 tbsp redcurrant jelly
Fresh thyme leaves, to serve (optional)

Melt the butter in a large pan over a medium heat, add the onion and cook for 5 minutes until soft, but not browned. Stir in the spices, then add the cabbage, apple, red wine vinegar, sugar and 100ml cold water. Stir until thoroughly combined and the sugar has dissolved. Season well.
Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until very tender and the liquid has evaporated. Stir in the redcurrant jelly until melted, then serve scattered with fresh thyme leaves, if liked.