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A white bowl with braised red cabbage topped with a star anise.
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Braised Red Cabbage

A classic side dish for your festive menu, this Christmas Braised Red Cabbage with dried cranberries and apples is incredibly easy to make, and guarateed to be a hit with everyone at the table. It adds a delicious splash of colour, and it spoils your taste buds with its warm, earthy spices, and a wonderful contrast of sweet and tangy . A must-try side recipe for your Christmas dinner!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: British
Servings: 6 people
Calories: 145kcal
Author: Daniela Apostol

Ingredients

  • 1 red cabbage
  • 1 red onion
  • 30 g butter ( 2 tbsp)
  • 2 cups water
  • 1 apple
  • ½ cup dried cranberries (60 g)
  • 1 teaspoon allspice ( or swap it with half a teaspoon of cinnamon, quarter a teaspoon of nutmeg and quarter teaspoon of ground cloves)
  • 1 tablespoon dark brown sugar
  • 2 tablespoon red wine vinegar
  • 1 teaspoon coarse sea salt
  • ¼ teaspoon ground black pepper

Instructions

  • Use a sharp knife to cut the cabbage in half, then quarter.
  • Shred the cabbage finely.
  • Peel and chop the onion.
  • Melt the butter in a large pan set over a low to medium heat, then add the chopped onion with a pinch of salt, and sautee the onion until soft.
  • Peel, core and chop the apple, and chop the dried cranberries.
  • Once the onion has soften, add the allspice, red wine vinegar, brown sugar, cranberries and apple and mix well.
  • Add the shredded cabbage, give everything a good mix, place a lid on the pan, and leave the cabbage to soften for 10-15 minutes, stirring occasionally.
  • Add the water to the cabbage, mix everything well, place the lid back on the pan, and leave the cabbage to cook until it's soft and most of the liquid is evaporated.
  • Season with salt and pepper to taste.

Video

Notes

  • The braised cabbage can be made ahead and reheated just before serving, just store it in a tupperware with a good lid, and refrigerate until ready to use, it should last well in the fridge for up to a week.
  • You can also freeze the cooked cabbage to be used at a later time, cabbage freezes very well, and has a nice tender texture once thawed.

Nutrition

Calories: 145kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 470mg | Potassium: 415mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1705IU | Vitamin C: 83mg | Calcium: 78mg | Iron: 1mg