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    Braised red cabbage with allspice and apple

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    Braised red cabbage with allspice and apple

    This tastes even better made in advance, so save time by making it the night before. If there's any left over, eat with cold meats, or freeze in an airtight container. When needed, thaw and reheat.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


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


    1. Melt the butter in a large pan (with lid) over a medium heat. Add the onion and cook uncovered for 5 minutes until soft.
    2. Stir in the spices. Add the cabbage, apple, red wine vinegar, sugar, plus 100ml cold water. Stir until mixed and the sugar dissolved. Season.
    3. Bring to the boil, then cover and simmer for 1 hour, stirring occasionally, until the cabbage is tender and the liquid has evaporated. Stir in the redcurrant jelly until dissolved.

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    Cook's tips

    To reheat the cabbage, if made ahead, place in a pan with 2–3 tbsp of cold water. Cover and cook over a medium heat for 5–10 minutes until piping hot, stirring occasionally.


    Average user rating

    4 stars