Braised or slow-cooked red cabbage is a traditional British side dish, often served during Christmas or with other classic meals. Adding a splash of port makes it extra special.
Although this recipe is not necessarily quick, it is delicious and worth the time making.
A perfect recipe for the holidays, although this is good at any time!
What is braised red cabbage?
The cabbage is slowly cooked, letting the sweetness of honey and the tanginess of red wine vinegar infuse into it, resulting in a vibrant and aromatic side dish.
What to serve with braised red cabbage
Serve as a side to a traditional Christmas dinner or Thanksgiving.
Perfect with dishes such as Lancashire hotpot or Lamb boulangere.
Can you freeze it?
Let the cooked cabbage cool completely, then, if you don't already have one, you might need to buy a cheap freezer storage box.
You can store it in the freezer for up to three months and defrost it in the microwave or overnight in the fridge. Although I’ve never actually tried freezing it myself - that's just what I found while browsing online.
To be honest, I'm sure it would turn mushy when defrosted. 😟
Can you add apple?
Yes, it's easy, just add slices of apple along with the rest of the ingredients.
Choose a cooking apple, such as Bramley, instead of a dessert apple, as dessert apples tend to turn to mush.
The addition of apples would be especially good at Christmas!
What can I do with leftovers?
Heat it up and serve with bangers (sausages) and mash!
Red cabbage recipes
Red cabbage chutney recipes plus red cabbage can also be pickledIngredients
- red cabbage
- red onion
- unsalted butter
- red wine vinegar
- clear runny honey
- demerara sugar
- cinnamon
- hot chicken stock - trust me, chicken stock works well, but you can of course use vegetable stock
- port
- bay leaf
- sprig of fresh thyme
- black pepper to season - I don't think you'll need salt, depending on which brand of stock cube you use
Add the stock and give it a good mix.
Cover tightly with foil and put it into the oven to cook.
Please see the printable recipe card below for the full details.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Easy Braised Red Cabbage Recipe
Oven or slow cooker recipes included. Adding a splash of port makes it extra special.
Ingredients
- 1 medium red cabbage - cored and thinly sliced
- 1 red onion - finely sliced
- 40g unsalted butter - cut into small cubes
- 200ml hot chicken stock (made from 1 whole Knorr stock cube)
- 80ml of port
- 1 tablespoon of red wine vinegar
- 2 heaped tablespoons of runny honey
- 2 tablespoons demerara sugar
- 1 teaspoon of cinnamon
- 2 heaped tablespoons of red currant jelly - don't leave this out!
- 1 x bay leaf
- a sprig of fresh thyme
- black pepper to season - I don't think you'll need any salt, depending on which brand of stock cube you use
Instructions
- Put all the ingredients, along with 100ml of stock, into a shallow disposable foil tray and add the port.
- Keep the rest of the stock in case you need it later - although you will need to use 180ml if you're not adding the port.) Give it all a good mix.
- Cover the tray with foil and place it in the oven on the bottom shelf. If you don't cover it with foil, the cabbage will burn.
- Simmer for approximately 1½ hours, stirring every 30 minutes to ensure even cooking. If it seems too dry, add more chicken stock as needed, though it should be fine.
- When it's nearly done, taste it to check the seasoning, add pepper and stir. You probably won't need salt.
- Drain off any extra liquid, remove the bay leaf and thyme sprig, and discard. Serve warm as a side dish.
- You can throw everything into the slow cooker and let it cook on LOW for 5 hours.
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Cheers
Jan