Braised red cabbage with port is a classic British side dish that’s especially popular at Christmas. It’s easy to make, full of flavour, and perfect for preparing ahead of time for busy holiday cooking.
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Post updated September 2026
Although this recipe isn’t quick, it’s delicious and absolutely worth the time. A perfect recipe for the holidays — although it’s good at any time!
What is braised red cabbage?
Braised red cabbage is slowly cooked until tender, allowing the sweetness of honey and the tanginess of red wine vinegar to infuse into the cabbage. The result is a vibrant, aromatic side dish that’s especially popular at Christmas.
What to serve with braised red cabbage
Serve as a side to a traditional Christmas dinner or Thanksgiving.
It’s also perfect with dishes such as Lancashire Hotpot or Lamb Boulangère.
Can you freeze it?
Let the cooked cabbage cool completely, then transfer it to a freezer-safe container. You can store it in the freezer for up to three months and defrost it overnight in the fridge or gently in the microwave.
Please note: I’ve never actually tried freezing it myself — that’s just the information I found online. To be honest, I’m sure it would turn mushy when defrosted. 😟
Can you add apple?
Yes! Just add slices of apple along with the rest of the ingredients. Choose a cooking apple such as Bramley, as dessert apples tend to turn mushy.
The addition of apples is especially good at Christmas.
What can I do with leftovers?
Heat it up and serve with Bangers (sausages) and Mash!
You might also like my Healthy No Mayo Cabbage Coleslaw.
Ingredients
🥬 Red cabbage
🧅 Red onion
🧈 Unsalted butter
🫗🍗 Chicken stock
🥂 Port
🍇 Red wine vinegar
🍯 Runny honey
🧂🟫 Demerara sugar
🧂🍂 Cinnamon
🍒 Red currant jelly
🍃 Bay leaf
🌱 Fresh thyme
🧂⚫ Black pepper
How to make it
Full instructions are in the recipe card below.
🔪 Prepare the ingredients and put everything into a foil tray. Pour in the stock and give it a good stir.
🧑🍳 Cover the tray tightly with foil.
⏲️ Cook low and slow until the cabbage is tender and the port has reduced into a rich, glossy sauce.
Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!
Easy Braised Red Cabbage with Port
Slow‑cooked red cabbage with port — rich, glossy and perfect for Christmas dinner. Includes oven and slow cooker methods.
Ingredients
- 1 medium red cabbage
- 1 red onion
- 40g unsalted butter
- 200ml hot chicken stock
- 80ml port
- 1 tbsp red wine vinegar
- 2 tbsp runny honey
- 2 tbsp demerara sugar
- 1 tsp cinnamon
- 2 heaped tbsp red currant jelly
- 1 bay leaf
- 1 sprig fresh thyme
- Black pepper
Instructions
- Core and thinly slice the red cabbage. Finely slice the red onion. Cut the butter into small cubes.
- Put the cabbage, onion, butter, vinegar, honey, sugar, cinnamon, red currant jelly, bay leaf and thyme into a shallow foil tray.
- Add 100ml of the chicken stock and pour in the port. Mix everything well.
- Cover the tray tightly with foil and place it on the bottom shelf of the oven.
- Cook for 1½ hours, stirring every 30 minutes. Add more chicken stock if the mixture looks dry.
- Taste near the end of cooking and season with black pepper.
- Drain off any excess liquid. Remove the bay leaf and thyme sprig. Serve warm.
Notes
• You probably won’t need any salt because the stock cube already adds plenty of seasoning • If the cabbage looks dry during cooking, add a splash more chicken stock • Remove the bay leaf and thyme sprig before serving • Red currant jelly adds sweetness and richness, so don’t skip it • Slow cooker method: Add all ingredients to the slow cooker and cook on LOW for 5 hours
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Jan