Description
This classic Braised Red Cabbage recipe is a flavorful, comforting side dish perfect for holiday meals or any time you crave a warm, sweet and tangy vegetable dish. Finely sliced red cabbage is layered with aromatic spices, onions, apples, and a touch of brown sugar, then slowly braised in the oven until tender and infused with rich flavors. The addition of vinegar brightens the dish and helps preserve the vibrant color, while butter adds richness for a perfectly balanced taste.
Ingredients
Units
Scale
Vegetables & Fruits
- 500 g red cabbage, finely sliced
- 2 small red onions (or 1 large), diced finely
- 1 large Bramley apple, diced finely
- 1 clove garlic, diced finely or crushed
Spices & Condiments
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 4 cloves, ground
- 2 tablespoons brown sugar
- 3 tablespoons red or white wine vinegar
- Salt and pepper to taste
Fats
- 10 g butter
Instructions
- Prepare Ingredients: Finely slice the red cabbage, dice the onions, apple, and crush or finely dice the garlic. In a small bowl, mix together the ground nutmeg, cinnamon, ground cloves, and brown sugar to create the spice blend.
- Preheat Oven: Set your oven to 160°C (140°C fan, gas mark 3, 325°F) to ensure a slow, gentle cooking environment for the cabbage to braise perfectly.
- Layer Ingredients: In a large casserole dish, arrange about a quarter of the sliced cabbage as your first layer. Sprinkle over a third of the diced onions, apple, garlic, and spice and sugar mix. Season with salt and pepper. Repeat this layering process two more times, finishing with the remaining cabbage on top.
- Add Vinegar and Butter: Pour 3 tablespoons of red or white wine vinegar evenly over the layered cabbage. This step is crucial for maintaining the vibrant red color and adding a tangy depth of flavor. Dot the top with approximately 10 g of butter for richness.
- Cover and Braise: Cover the casserole dish with a tight-fitting lid or foil and place it in the preheated oven. Braise the cabbage for 2½ hours, stirring gently twice during the cooking time to ensure even cooking and flavor distribution.
- Serve or Store: Serve the braised red cabbage immediately as a warm side dish. Alternatively, allow it to cool, then store it in an airtight container in the refrigerator for up to two days. The flavors often deepen with time, making it a great make-ahead dish.
Notes
- This dish is a festive staple, especially around Christmas, but versatile enough for any cozy meal.
- Braising the cabbage slowly allows the flavors to meld and the texture to become tender yet not mushy.
- The vinegar not only preserves color but also balances the sweetness of the apple and sugar.
- You can prepare this dish a day ahead, as the flavors improve after resting in the fridge.
- Use a heavy-based casserole for best heat retention and even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 43 kcal
- Sugar: 5 g
- Sodium: 18 mg
- Fat: 0.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 1 mg
