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A close up image of braised red cabbage as a side dish.
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5 from 52 votes

Braised Red Cabbage {with Apple}

Braised red cabbage is the perfect make-ahead vegetable side dish. Slow cooked with spices and apple, it's a colourful and delicious addition for a big festive feast.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Side Dish
Cuisine: Family Food
Servings: 8 People
Author: Sarah Rossi

Ingredients

  • 1 Red cabbage Shredded
  • 2 Red onions Chopped
  • 3 Cooking apples Peeled, cored and chopped
  • 75 g Dark brown sugar
  • 3 tsp Mixed spice
  • 1 tsp Ground cinnamon
  • 75 g Unsalted butter
  • 3 tbsp Red wine vinegar
  • 100 g Cranberry sauce Optional
  • Salt and pepper

To serve

  • 80 g Pomegranate seeds I buy a small preprepared pack

Instructions

For the slow cooker:

  • Put all ingredients apart from the cranberry sauce into the slow cooker and mix well.
  • Cook it on HIGH for 2-3 hours or LOW for 4-5 hours. Check occasionally to make sure that the red cabbage doesn't over cook.

To oven cook:

  • 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.

To serve:

  • When cooked, stir through the cranberry sauce and season with salt and pepper.

Notes

Vinegar: It’s really important to add some red wine vinegar when cooking red cabbage as it’s what keeps the gorgeous red colour.
Slicing: A mandoline is really useful for making this dish or any type of coleslaw. I use this adjustable mandoline slicer.
If freezing: Add your cranberry sauce before freezing.

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 35mg | Potassium: 394mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1450IU | Vitamin C: 65mg | Calcium: 76mg | Iron: 1mg