Braised Red cabbage is a traditional British side dish usually served at Christmas and with other Great British dishes. 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 cooked very slowly allowing the sweetness of the honey and the tartness of the red wine vinegar to soak into it creating a vibrant and fragrant 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 then keep it in the freezer for up to 3 months. Defrost in the microwave or overnight in the fridge.
But, with that said, I've never tried to freeze it, that's what I read when searching the net.
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.
Use a cooking apple such as Bramley, rather than a dessert apple because they would 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 the stock cube you use
Add the stock and give it a good mix together.
Cover tightly with foil and put it into the oven to cook.
Please see the printable recipe card below for full details.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Braised Red Cabbage Recipe
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)
- 80 ml 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 the stock cube you use
Instructions
- Put all the ingredients along with 100 ml 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 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 it every 30 minutes to ensure it cooks evenly. Add more chicken stock if you think it's getting too dry, but 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 any excess liquid, remove the bay leaf, and sprig of thyme and discard. Serve hot, as a side dish.
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Jan