Sweet apples and tart cranberries come together in Delia Smith Spiced Red Cabbage with Cranberries Recipe, giving the cabbage a rich, fruity flavour with gentle warmth from cinnamon and cloves.
Ingredients
This recipe serves 6–8 people as a side dish.
1 medium red cabbage (about 1kg)
2 medium cooking apples, peeled, cored, and chopped
2 medium onions, finely sliced
150g fresh or frozen cranberries
3 tablespoons soft brown sugar
3 tablespoons red wine vinegar
25g butter
1 garlic clove, finely chopped
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
75ml water
½ teaspoon salt
Freshly ground black pepper, to taste
Preparation Time: 20 minutes Cooking Time: 2½–3 hours Total Time: Approximately 3 hours Servings: 6–8
How to Make Delia Smith Spiced Red Cabbage with Cranberries
Step 1: Prepare the Cabbage and Vegetables
Preheat your oven to 150°C (300°F), Gas Mark 2.
Remove any damaged outer leaves from the cabbage, then cut it into quarters. Slice away the tough white core and shred the remaining cabbage into thin strips.
Peel the onions and slice them finely. Peel and core the apples, then chop them into small pieces. Bramley apples are a good choice because they soften nicely during cooking and give the cabbage a slightly tangy flavour.
Wash the fresh cranberries and remove any damaged ones. If you’re using frozen cranberries, there’s no need to defrost them.
Choose a large ovenproof casserole dish with a tight-fitting lid. A heavy casserole dish is useful here because the cabbage needs to cook slowly without drying out or burning.
Step 2: Layer the Ingredients and Cook
Place a third of the shredded cabbage in the bottom of the casserole dish. Add some sliced onion, chopped apple, and garlic.
Sprinkle over a little brown sugar, cinnamon, cloves, and nutmeg. Continue layering the ingredients until everything has been used.
Pour the red wine vinegar and water over the cabbage. Season with salt and black pepper, then scatter small pieces of butter across the top.
Cover the casserole with its lid and place it in the oven for approximately 2 hours.
After the first hour, give everything a good stir. The cabbage will gradually soften, while the apples release their juices and mix with the spices.
Check the liquid occasionally. The vegetables should remain moist but shouldn’t be swimming in water. Add a small splash of hot water if the bottom looks dry.
Step 3: Add the Cranberries and Finish Cooking
After 2 hours, remove the casserole from the oven and stir in the cranberries.
Cover again and return it to the oven for another 30–60 minutes, until the cabbage is completely tender.
The cranberries will soften and release their juices into the cabbage. Some may burst during cooking, which is completely normal. They give the finished dish a lovely reddish colour and a slightly sharp flavour.
Taste the cabbage before serving. If it’s too sour, stir in another teaspoon of brown sugar. If you prefer a sharper taste, add a little more vinegar.
I prefer keeping a slight texture in the cabbage instead of cooking it until it becomes mushy. The apples should be soft enough to blend into the sauce, while the cabbage should still hold its shape.
Serve warm, with a little of the cooking juice spooned over the top.
What to Serve With Delia Smith Spiced Red Cabbage with Cranberries
My favourite way to serve Delia Smith Spiced Red Cabbage with Cranberries Recipe is with roast pork and crispy potatoes. The sweet cabbage balances the richness of the pork, while the cranberries add a pleasant sharpness.
It’s also a lovely side dish for roast turkey, particularly at Christmas. The fruit and spices go well with traditional festive foods without making the meal overly sweet.
Roast duck is another good choice. Its rich flavour pairs nicely with the vinegar and cranberries in the cabbage.
For an everyday dinner, serve it with sausages, mashed potatoes, and onion gravy. The cabbage also goes well with roasted chicken, slow-cooked beef, and mushroom Wellington.
I think this dish tastes even better the following day, once the spices have had more time to settle into the cabbage. That makes it a good choice for preparing ahead of a family dinner.
Delia Smith Spiced Red Cabbage with Cranberries Nutrition Information
The following values are approximate and based on eight servings.
Nutrient | Amount Per Serving |
|---|---|
Calories | 130 kcal |
Carbohydrates | 24g |
Protein | 2g |
Fat | 3g |
Saturated Fat | 2g |
Fibre | 5g |
Sugars | 17g |
Sodium | 170mg |
Red cabbage contains fibre, vitamin C, and naturally occurring plant compounds. Cranberries add fruit acids, while apples provide additional fibre and natural sweetness.
Most of the added fat comes from the butter. You can reduce the sugar slightly if you prefer a less sweet dish, although keeping some sweetness helps balance the vinegar and cranberries.
FAQs
Can I Make Spiced Red Cabbage with Cranberries Ahead of Time?
Yes. You can prepare it a day or two before serving. Allow the cabbage to cool, then transfer it to an airtight container and refrigerate. Reheat gently in a saucepan or covered casserole, adding a splash of water if necessary.
Can I Use Dried Cranberries Instead of Fresh Cranberries?
Yes. Use approximately 75–100g dried cranberries instead of 150g fresh cranberries. Dried cranberries are usually sweeter, so reduce the brown sugar slightly. You may also need a little extra water to help them soften.
How Long Does Cooked Red Cabbage Last in the Fridge?
Cooked red cabbage keeps for approximately 3–4 days in an airtight container in the refrigerator. Cool it promptly after cooking and store it at 4°C or below. Reheat thoroughly before eating.
Can I Freeze Spiced Red Cabbage with Cranberries?
Yes. Allow it to cool completely, then divide it into freezer-safe containers. Freeze for up to 3 months for the best quality. Defrost overnight in the refrigerator and reheat until piping hot.
Why Is My Red Cabbage Still Tough?
Red cabbage sometimes needs extra cooking time, especially if the slices are thick. Keep the casserole covered and cook for another 20–30 minutes. Check that there’s enough moisture in the dish to stop the cabbage from sticking.
Can I Make This Recipe Without Butter?
Yes. Replace the butter with a tablespoon of olive oil or a plant-based alternative. The flavour will be slightly different, but the cabbage will still soften nicely and absorb the sweetness of the apples and cranberries.