Braised Red Cabbage

By Meliz Cooks


This Braised Red Cabbage is delicious with leftover cold meats, and I always cook it in advance and freeze it.

I take it out on Christmas Eve to defrost in the fridge and just heat it up on the stove before serving Christmas lunch.
Substitute the butter for an alternative dairy free spread if you are entertaining for anyone who keeps a vegan diet.


  • 500g shredded red cabbage (this should be weight of the ingredients once the stalk and outer leaves have been removed)
  • 2 apples, peeled, cored, coarsely grated
  • 1 large garlic clove, peeled and finely grated
  • 2 red onions, peeled and finely chopped
  • 25g brown sugar
  • 1 cinnamon stick
  • 1/2 tsp mixed spice
  • 2 tbsp red wine vinegar or grape vinegar
  • 2 tbsp pomegranate molasses
  • Large knob of butter
  • Good pinch of sea salt flakes and coarse black pepper to taste
  •  A little water


Put everything other than the water, into a large pan and place on the hob over a medium heat.

Give everything a really good stir, then pop the lid on the pan and turn the heat right down. 
Cook for 1 hr 15 mins-1hr 30 mins or so, checking after 30 minutes and adding a little water if there is no liquid left in the pan.

Once ready, the cabbage should have softened and turned jammy, the liquid should have evaporated, allowing all the flavours to come together.
Serve immediately or refrigerate and heat up if serving with a hot meal, or serve cold / at room temperature if serving with cold meats / buffet.

Alternatively, allow to cool and freeze. Defrost in the fridge overnight and use accordingly as above.

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