Braised red cabbage

Braised red cabbage
Makes: 8 portions
Prep time:
Cook time:
Total time:
  • 50 gr butter
  • 1 red onion
  • 1 cinnamon stick
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 650 gr red cabbage
  • 1 tart apple
  • 25 gr brown sugar
  • 125ml cider vinegar
  1. Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice.
  2. Melt the butter in a large pan over a medium heat and add the onion. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.
  3. Tip in the cabbage and sauté until shiny and well coated.
  4. Peel, core and dice the apple.
  5. Add the apple, sugar and vinegar to the cabbage.
  6. Reduce the heat to low, stir well, cover and cook for 1 hour, stirring occasionally to ensure it doesn't stick, until the cabbage is tender and the braising liquid has reduced to a coating syrup.
  7. Season the cabbage to taste. Serve warm as a side dish or refrigerate for later.
Stuff to know
Enrich the red cabbage with some raisins, cranberry sauce, redcurrant jelly, juniper berries or orange zest.
Replace the vinegar by orange juice.
The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.
Id the cabbage is tender but the braising liquid too thin, drain the cabbage in a colander on top of a clean pan. Reduce the braising liquid to the desired consistency and stir in the cabbage.