This recipe makes spiced braised red cabbage that is perfect to serve with Christmas lunch or dinner. It includes ground cinnamon and cloves which gives the cabbage a lovely Christmassy flavour.

Braised red cabbage is the perfect accompaniment to any Christmas dinner as it goes well with Turkey. It also pairs nicely with roast chicken, roast duck and roast beef. It’s sweet and delicious with a spicy flavour and it will also add a beautiful colour to your plate.

This braised red cabbage recipe is quick and easy to prepare but will require some time on the stove to become tender and sweet. Once you prepare the dish, you can get on with other tasks while it cooks.

Ingredients for Spiced Braised Red Cabbage

For the full list of ingredients and measurements, scroll to the recipe card below.

Butter - I use unsalted butter.
Onion - use a red onion.
Apple - use any type of apple for this recipe. I tend to use pink lady or gala apples.
Cabbage - I use a whole medium red cabbage.
Spices - I use ground cloves and ground cinnamon to give the braised cabbage a spiced flavour.
Salt - I use fine sea salt.
Sugar - use soft brown sugar or light muscovado sugar.
Red wine vinegar - balsamic vinegar also works well in this recipe.
Ruby port - this is sweet fortified red wine. This ingredient is optional.
Red currant jelly - or cranberry sauce.

How to Make Spiced Braised Red Cabbage

Cook the onions

Place a large saucepan on a medium heat then add and melt the butter. Add in the sliced red onions and cook for 3 minutes until softened.

Add the apples and cabbage

Mix in the apples and cook for 1 minute then add in the cabbage and cook for a further 3 minutes while stirring.

Add in the spices and remaining ingredients

Mix in the ground cloves, ground cinnamon, salt and brown sugar then pour in the red wine vinegar with the ruby port and mix. Add and mix in the red currant jelly and continue to mix until the jelly dissolves

Reduce the heat and cook until soft

Reduce the heat to very low and cover the pan with a lid. Cook for 1 hour 30 minutes - 1 hour 45 minutes. When cooked the cabbage should be soft and most of the liquid should have dried out.

Recipe Tips

Check on the red cabbage at 30-minute intervals to ensure the liquid doesn’t completely dry out and cause the cabbage to burn. If the liquid dries out before the cooking time ends then top up with a little water each time you check to prevent the cabbage from burning.

Storage

Once cooled, add the braised red cabbage to an airtight container and store in the fridge for up to 2 days. Alternatively, store in the freezer for up to 2 months. Thaw thoroughly before reheating.

Nutrition

Recipes You May Like!

Print Recipe Pin Recipe

Spiced Braised Red Cabbage

This braised red cabbage is sweet, spiced and the perfect side dish to serve with Christmas lunch or dinner. Its so delicious and also adds a beautiful colour to your meal.

Prep Time10

Cook Time1 30

Total Time1 40

Author: Andrea

Yield: 4 servings

Calories: 194kcal

Ingredients

1 tablespoon unsalted butter
1 red onion sliced
1 apple peeled and diced
1 medium red cabbage remove outer leaves then slice and rinse
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
60g soft light brown sugar
150ml red wine vinegar
50ml ruby port or red wine
2 tablespoon red currant jelly or cranberry sauce

Instructions

Add the butter to a large saucepan and place on a medium heat. Once the butter melts, add the sliced red onions and cook for 3 minutes until softened. Add in the apple and cook for 1 minute then add in the cabbage and cook for a further 3 minutes while stirring.
Mix in the ground cloves, ground cinnamon and salt followed by the brown sugar, red wine vinegar, ruby port and red currant jelly. Once the red currant jelly dissolves, reduce the heat to very low and cover the pan with a lid. Cook for 1 hour 30 minutes - 1 hour 45 minutes until the cabbage has softened and most of the liquid has dried out.
Note: Check on the red cabbage at 30-minute intervals to ensure the liquid doesn’t completely dry out and cause the cabbage to burn. If the liquid dries out before the cooking time ends then top up with a little water each time you check to prevent the cabbage from burning.