Braised Red Cabbage with Apple

Red cabbage, apples and onions, nicely braised in all things good and tasty!

I know I've raved on about braised red cabbage in the past when I made it to go with Lancashire Hotpot, but I wanted to remind you just how easy and lovely it is.

Red Cabbage with Onion and AppleWith that said I'm not too sure about the apple in this if you are thinking of serving it with Lancashire Hotpot then you will probably prefer this braised red cabbage recipe which doesn't include apple.

With the weather turning colder here in the UK and Christmas not too far off, this is perfect served with roast chicken or of course, roast turkey or even pork chops as shown above.

Too serve pork chops, the only other good thing needed is some lovely creamy mashed potato.

I added some pomegranate molasses to this recipe. You can buy pomegranate molasses in any good Asian store or any large supermarket.

Yield: 4-6
Author: Jan Bennett
Red Cabbage with Apple

Red Cabbage with Apple

Red cabbage, apples and onions, nicely braised in all things good and tasty.
Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M


  • 1 small red cabbage - cored and sliced
  • 1 medium-sized red onion - finely chopped
  • 1 Bramley apple - peeled, cored and thickly sliced into 2cm wedges
  • 50g unsalted butter - cut into small pieces
  • 200ml chicken stock (made from 1 x Knorr stock cube)
  • 1 tablespoon (no more) of red wine vinegar
  • 2 tablespoons clear honey
  • 2 tablespoons demerara or soft brown sugar
  • 1 tablespoon of pomegranate molasses
  • 3 tablespoons of red currant jelly
  • 1 x bay leaf
  • a sprig thyme a good dollop of redcurrant jelly
  • salt and pepper to season


Preheat your oven to 170C/325F or Gas 3
  1. Put all the ingredients but only 150 ml of the chicken stock (keep the rest in case you need to add more later) into a shallow roasting tray and give it a good stir so everything is coated with the liquid. 
  2. Dot with small knobs of butter.
  3. Cover the dish with foil and put in the oven on the middle shelf and cook for about 1½ hours, stirring regularly, until most of the liquid has evaporated.
  4. Add a little more chicken stock if you think it's getting too dry, although it should be fine.
  5. Taste for seasoning, stir in a little more sugar if required. Remove the bay leaf and sprig of thyme and serve.
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  1. This is similar to the German version, love it :)

  2. I make this fairly often Jan, both here at home at work. It's fabulous with Pork, Duck, goose and turkey. We just love it!

  3. Braised red cabbage! A favorite way to get my daily veg intake.

    I went to a British pub yesterday and thought about you! What would Jan order if she was here... haha!

  4. I love red cabbage - this recipe looks delicious.

  5. I want some with black budding!

  6. Red cabbage - it makes autumn worth waiting for! I use red wine too. Or port if I'm going all out.

  7. The cabbage-onion-apple combo is something I should really give a try. It looks mighty delicious.

  8. It's getting to that time of year wherecomfort food like this will appear on my table regularly again as well. What a great meal!

  9. That's an unusual red cabbage recipe using pomegranate molasses and bay leaves. It looks delicious and I think I should have a go at this one Jan.

  10. Yes, yes...a great side for an autumn eve...pork on the side?

  11. Maggie - Yes pomegranate molasses and bay leaves - you know me, make it up as I go along!

    Peter - Yes pork on the side - yum!

  12. I'm going to try this one, the colours are gorgeous!


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