This recipe makes spiced braised red cabbage that is perfect to serve with Christmas lunch or dinner. It includes ground cinnamon and cloves which gives the cabbage a lovely Christmassy flavour.

Braised red cabbage is the perfect accompaniment to any Christmas dinner as it goes well with Turkey. It also pairs nicely with roast chicken, roast duck and roast beef. It’s sweet and delicious with a spicy flavour and it will also add a beautiful colour to your plate.

This braised red cabbage recipe is quick and easy to prepare but will require some time on the stove to become tender and sweet. Once you prepare the dish, you can get on with other tasks while it cooks.

Ingredients for Spiced Braised Red Cabbage

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Butter - I use unsalted butter.
Onion - use a red onion.
Apple - use any type of apple for this recipe. I tend to use pink lady or gala apples.
Cabbage - I use a whole medium red cabbage.
Spices - I use ground cloves and ground cinnamon to give the braised cabbage a spiced flavour.
Salt - I use fine sea salt.
Sugar - use soft brown sugar or light muscovado sugar.
Red wine vinegar - balsamic vinegar also works well in this recipe.
Ruby port - this is sweet fortified red wine. This ingredient is optional.
Red currant jelly - or cranberry sauce.

How to Make Spiced Braised Red Cabbage

1. Add the butter to a large saucepan and place on a medium heat. Once the butter melts, add the sliced red onions and cook for 3 minutes until softened. Add in the apple and cook for 1 minute then add in the cabbage and cook for a further 3 minutes while stirring.

Mix in the ground cloves, ground cinnamon and salt followed by the brown sugar, red wine vinegar, ruby port and red currant jelly. Once the red currant jelly dissolves, reduce the heat to very low and cover the pan with a lid. Cook for 90 - 105 minutes until the cabbage has softened.

Recipe Tips

Check on the red cabbage at 30-minute intervals to ensure the liquid doesn’t completely dry out and cause the cabbage to burn. If the liquid dries out before the cooking time ends then top up with a little water each time you check to prevent the cabbage from burning.

Nutrition

Storage

Once cooled, add the braised red cabbage to an airtight container and store in the fridge for up to 2 days. Alternatively, store in the freezer for up to 2 months. Thaw thoroughly before reheating.

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Spiced Braised Red Cabbage

This recipe makes spiced braised red cabbage that is perfect to serve with Christmas lunch or dinner.

Prep Time10

Cook Time1 30

Total Time1 40

Author: Andrea

Yield: 4 servings

Calories: 194kcal

Ingredients

1 tablespoon unsalted butter
1 red onion sliced
1 apple peeled and diced
1 medium red cabbage remove outer leaves then slice and rinse
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
60g brown sugar
150ml red wine vinegar
50ml ruby port
2 tablespoon red currant jelly

Instructions

Add the butter to a large saucepan and place on a medium heat. Once the butter melts, add the sliced red onions and cook for 3 minutes until softened. Add in the apple and cook for 1 minute then add in the cabbage and cook for a further 3 minutes while stirring.
Mix in the ground cloves, ground cinnamon and salt followed by the brown sugar, red wine vinegar, ruby port and red currant jelly. Once the red currant jelly dissolves, reduce the heat to very low and cover the pan with a lid. Cook for 90 - 105 minutes until the cabbage has softened.
Note: Check on the red cabbage at 30-minute intervals to ensure the liquid doesn’t completely dry out and cause the cabbage to burn. If the liquid dries out before the cooking time ends then top up with a little water each time you check to prevent the cabbage from burning.