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Brilliantly Braised Red Cabbage

Christmas is only a few cooking hours away and I love to prepare as much as possible in advance. So I decided to make Helen’s braised cabbage recipe which tastes even better the next day. It is a perfect Christmas or Winter veggie side and works well with roast turkey, chicken, sausages, venison, stew or a vegetarian main especially nut roast. It is gluten free and can be vegan/ dairy free by replacing the butter with a dairy free cooking spread.




  • 1kg (2.2 lb) red cabbage, outer leaves & core removed, finely shredded
  • 500g (1.1 lb) cooking apples, peeled, cored, finely chopped (I use Bramley’s)
  • 450g (1 lb) red onions, peeled, finely chopped
  • 2 cloves garlic, peeled,  finely chopped
  • 1 1/2 teaspoons freshly grated nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons cider vinegar
  • 20g (0.7 oz) butter, cut into small cubes or dairy free cooking spread
  • freshly ground sea salt and black pepper

    Chopped & ready

    Chopped & ready

Pre heat fan oven to 135C (275 F)


  • In 2 medium size oven proof casserole dishes add a quarter of the red cabbage, season with salt & pepper, add quarter of the chopped apples, red onions, garlic and spices
  • Repeat three times to all the ingredients are added
  • Add 3 tablespoons of cider vinegar and dot 10g cubed butter to each casserole dish
  • Cover with a lid and cook in the oven for about 2 hours, stirring twice during cooking
Ready to cook

Ready to cook

Brilliantly braised red cabbage  – a Christmas & Winter warmer.

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