Traditional Braised Red Cabbage With Apples

Liz’s Traditional Braised Red Cabbage With Apples

  • Dec 21st, 2016


This is a recipe I have been cooking for years. It’s great because it can be made a day or two before and gently reheated with no last-minute bother. It is a perfect accompaniment to venison, goose, or pork (and if you have any left overs it does wonders for bangers and mash!

Serves: 10-12 people
Time: 10 minutes

1kg red cabbage
450h onion, chopped small
450g cooking apples, peeled, cored and chopped small
1 clove garlic, chopped very small
¼ nutmeg, freshly grated
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
3 tablespoons brown sugar
3 tablespoons wine vinegar
15g butter

A large casserole dish with a tight fitting lid


  1. Pre heat the oven to 150c/ gas mark 2.
  2. First discard the outer leaves of the cabbage, cut into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand because it doesn’t come out so uniform) Next in a fairly large casserole dish arrange a layer of shredded cabbage and add some seasoning, then a layer of chopped onions and apples with a sprinkling of garlic., spices and sugar. Continue with these alternate layers until everything is in.
  3. Now pour in the wine vinegar and lastly add dots of butter on the top. Put a tight lid on the casserole and let it cook very slowly in the oven for 2-21/2 hours, stirring everything around once or twice during the cooking. Red cabbage, once cooked will keep warm without coming to any harm and it will also reheat very successfully. And yes, it does freeze well, so all in all, it’s a real winner of recipe.

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