Save to your scrapbook

    Braised Red Cabbage

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Braised Red Cabbage

    "This is delicious with any kind of game, roast goose or duck. It even works with turkey! You can vary the flavours by replacing the thyme with a few cloves and a pinch of cinnamon, or maybe even a couple of crushed juniper berries."

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 45 minutes
    • Total time: 2 minutes 5 minutes

    Serves: 6


    • ½ lemon, juiced
    • 2 thyme sprigs
    • 50ml light chicken stock
    • 3 tbsp red wine vinegar
    • 3 tbsp light brown sugar
    • 1 large red cabbage, finely sliced
    • 2 large cooking apples, peeled, cored and sliced
    • 2 medium onions, finely sliced
    • 30g butter


    1. Preheat the oven to 170°C/gas 3. Melt the butter in a large flameproof casserole, add the onion and apples and cook gently until softened. Add the cabbage, sugar, vinegar, stock and thyme.
    2. Bring to a simmer, cover with a close-fitting lid, place in the oven and cook for about 1 hour 45 minutes, until tender, stirring once or twice during cooking. When the cabbage is cooked, season to taste and add the lemon juice.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars