Braised Red Cabbage with Port - Perfect with Lancashire Hotpot

Perfect side dish at Christmas dinner or with Lancashire Hotpot You can add a sliced apple to the ingredients if you fancy it.

I'm in the middle of updating old recipes on this blog and I noticed this was written in 2010; well it's now 2018 and I've discovered I actually posted this twice! It is good though but to post the exact recipe twice I've no idea what I was doing!
Braised Red Cabbage

Very easy to do, you can prepare this the day before you want to cook it. Just cover and pop it into the fridge.

Braised Red Cabbage

Yield: 6

Red Cabbage Braised with Port

Perfect side dish at Christmas dinner or with Lancashire Hotpot. You can add a sliced apple to the ingredients if you fancy it.
prep time: 5 minscook time: 1 hour and 30 minstotal time: 1 hours and 35 mins


1 medium red cabbage - cored and thinly sliced
1 red onion - finely sliced
40g unsalted butter - cut into small pieces
200 ml chicken stock (made from 1 Knorr stock cube)
1 tablespoon of red wine vinegar
3 tablespoons of Port
2 tablespoons clear runny honey
2 tablespoons demerara sugar
1 teaspoon of cinnamon
2 heaped tablespoons red currant jelly
1 x bay leaf
a sprig of fresh thyme
Black pepper to season


Preheat your oven to 170C/325F or Gas 3 

Put all the ingredients into a shallow roasting tray and give it all a good mix (but only add 130 ml of the chicken stock) keep the rest incase you need it later.  I use those disposable foil trays - marvelous invention!

Cover the tray with foil and pop it into the oven on the bottom shelf.  *If you don't cover it with foil the cabbage will burn.

Cook for about 1½ hours, stirring regularly, until most of the liquid has evaporated.  

You can add a little more port or chicken stock if you think it's getting too dry, but it should be fine.

When it's getting on for nearly done have a taste to check the seasoning.

Remove the bay leaf and sprig of thyme and serve. 
Created using The Recipes Generator


  1. I love braised red cabbage and make big batches of it as it freezes really well. Somehow it tastes even better when defrosted and re-heated a week later...

  2. I love red cabbage. This is definitely a rise above the rest.

  3. This is one of my favourites - sounds a lovely recipe.

  4. Wow!! Really great job Jan. This recipe I often cook for buffet lunch and I have add sliced apples. We serve our guest as a vegetable or sometime serve with mixed sausages or pork...always great reading your blog post...;)


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