In collaboration with Belling
Braised red cabbage – the perfect make ahead vegetable side dish. Slow cooked with spices, apple and cider.
Would Christmas lunch be Christmas lunch without Braised Red Cabbage? A sweet and sour tang that takes the humble cabbage to something special, it’s one of my most favourite festive dishes.
If you’re cooking for a crowd, it’s also a saviour as it can be made well in advance and even frozen, then just warmed through on the big day. Hurrah!
Also, and lets not be superficial, but that colour – right? Jewel like and glistening away behind the turkey, this is just the dish for any festive table. Even my little pals love the sweetness of this.
I baked this Braised Red Cabbage recipe in my fantastic new Belling fitted oven (which I wrote about in my post here: Turkey Brie and Cranberry Puffs). The oven goes all the way from 60C to 260C meaning it’s perfect for cooking low temperature braised dishes.
I also used the timer on the new oven and left this bubbling away whilst I was out. I cam home to the most amazing smell!
What’s your favourite Christmas lunch side dish?
Tips for making the Braised Red Cabbage Recipe with Cider and Apple:
- A mandolin is really useful for making this dish or any type of coleslaw. I use this Adjustable Mandoline Slicer available on Amazon.
- It make take between 1.5 and 2 hours to cook, depending on how finely you’ve shredded the cabbage. Just test at 1.5 hours.
- This freezes really well, pack into freezer containers when cold, then defrost and reheat when required.
How to make the Braised Red Cabbage Recipe with Cider and Apple:
Braised Red Cabbage with Cider and Apple
Braised red cabbage - the perfect make ahead vegetable side dish. Slow cooked with spices, apple and cider.
- 1 Red cabbage Shredded
- 2 Red onions Chopped
- 3 Cooking apples Peeled, cored and chopped
- 150 g Dark Brown Sugar
- 250 ml Cider
- 3 tsp Mixed Spice
- 1 tsp Ground Cinnamon
- 75 g Unsalted Butter
- 3 tbsp Red Wine Vinegar
- 100 g Cranberry Sauce
- Salt and Pepper
- 50 g Pecans (to serve if desired)
Preheat the oven to 140C.
Put all ingredients apart from the cranberry sauce into a heavy, lidded saucepan and mix well.
Put the pan, with lid on into the oven and bake for 1.5 - 2 hours until the cabbage is tender.
When cooked, stir through the cranberry sauce and season with salt and pepper.
Disclosure: This post was written in partnership with Belling. As always all opinions are my own. This post contains affiliate links.