Braised red cabbage recipes

Category: Sauces and accompaniments

Braised red cabbage


  • 1 red onion, finely sliced
  • 1 large red cabbage, core removed and finely sliced
  • 1 dessert apple, cored, quartered, peeled and grated
  • 3tbsp soft light brown sugar
  • 60ml red wine vinegar, cider vinegar or malt vinegar
  • 125ml dry cider or apple juice
  • 1 cinnamon stick


Serves 4-6

Put all the ingredients into a large, heavy-based pan or flameproof casserole with a lid. Add a splash of water and bring to a simmer.

Reduce the heat as low as possible and cook, covered, for 1-1½ hours until the cabbage is really tender, stirring occasionally.

Season with salt and pepper and serve on its own or as a side.

Recipe credit: Recipes and photographs taken from The Bountiful Kitchen by Lizzie Kamenetzky, photography by Laura Edwards (Kyle Books, £16.99).

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