Delia Smith Braised Red Cabbage Recipe is a proper winter side dish, with soft cabbage, sweet apples, and a sharp little kick from red wine vinegar. It goes beautifully with roast pork, sausages, or a Sunday roast, and the longer it cooks, the better the flavours become.
The trick is to cook it slowly until the cabbage is tender and the juices have thickened into a rich, glossy sauce. You can make it a day ahead, too, which makes it especially handy for Christmas dinner or a big family meal.
Ingredients
- 1 medium red cabbage, about 900g, finely shredded
- 1 large onion, thinly sliced
- 2 cooking apples, peeled, cored, and chopped
- 1 garlic clove, finely chopped
- 25g butter
- 2 tablespoons soft brown sugar
- 3 tablespoons red wine vinegar
- 150ml red wine
- 1 cinnamon stick
- 3 whole cloves
- 1 bay leaf
- Salt and freshly ground black pepper
How to Make Delia Smith Braised Red Cabbage
Step 1
Remove any damaged outer leaves from the cabbage, cut it into quarters, and remove the hard central core. Slice the cabbage finely and give it a quick rinse before draining well.
Melt the butter in a large heavy-based saucepan or casserole over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another minute.
Step 2
Add the shredded red cabbage and chopped apples to the pan. Sprinkle over the brown sugar, then pour in the red wine vinegar and red wine.
Add the cinnamon stick, cloves, and bay leaf. Season generously with salt and freshly ground black pepper, then stir everything together so the cabbage is coated in the sweet and acidic cooking liquid.
Bring the mixture to a gentle simmer. Don’t let it boil hard, as slow cooking gives the cabbage a much better texture.
Step 3
Cover the pan with a lid and cook over low heat for about 1½ to 2 hours. Stir every 20–30 minutes and check the liquid towards the end of cooking.
The cabbage is ready when it is completely tender and the cooking juices have reduced to a thick, glossy coating. If it starts sticking before the cabbage is tender, add a small splash of water.
Remove the cinnamon stick, cloves, and bay leaf before serving. Taste the cabbage and adjust the seasoning. If it tastes too sweet, add a small splash of vinegar; if it tastes too sharp, add a little more brown sugar.
What to Serve With Delia Smith Braised Red Cabbage
Braised red cabbage is made for rich, savoury food. Serve it with roast pork, roast duck, sausages, gammon, roast beef, or a traditional Sunday roast.
It is particularly good with mashed potatoes and gravy because the sharpness of the cabbage cuts through the richness of the meat and gravy. For Christmas dinner, it works well alongside turkey, goose, ham, or a glazed gammon.
You can also serve it with sausages and creamy mashed potatoes for a simple cold-weather dinner.
One of the best things about this dish is that it does not need to be served immediately after cooking. Letting it cool and reheating it the following day gives the cabbage time to absorb even more of the apple, vinegar, wine, and spice.
Delia Smith Braised Red Cabbage Nutrition Information
Approximate nutrition per serving, based on 6 servings:
| Nutrient | Amount per serving |
|---|---|
| Calories | 135 kcal |
| Carbohydrates | 23g |
| Protein | 2g |
| Fat | 4g |
| Fibre | 5g |
| Sugars | 16g |
| Sodium | 100mg |
These figures are estimates and can vary depending on the size of the cabbage, apples, and the exact amount of butter, sugar, and wine used.
FAQs
Can I make braised red cabbage the day before?
Yes. It is one of those dishes that benefits from being made ahead. Allow it to cool, cover and refrigerate it, then reheat gently in a saucepan before serving.
How long does braised red cabbage take to cook?
Allow around 1½ to 2 hours over low heat. The exact time depends on how finely the cabbage is sliced and how tender you like it.
Why is my braised red cabbage bitter?
Too much vinegar can make the cabbage taste harsh. Add vinegar gradually and balance it with the sugar and apples. If the finished cabbage is too sharp, a small amount of extra sugar can bring the flavour back into balance.
Can I use apple juice instead of red wine?
Yes. Apple juice gives the cabbage a sweeter, fruitier flavour. If using apple juice, reduce the brown sugar slightly and taste the cabbage towards the end of cooking.
Can I freeze braised red cabbage?
Yes. Cool it completely, place it in an airtight freezer container, and freeze for up to 3 months. Defrost it in the refrigerator and reheat thoroughly in a saucepan.
Why does my red cabbage take so long to become tender?
Red cabbage is naturally quite firm and needs slow cooking to soften properly. Keep the pan covered and maintain a low heat. If the liquid has disappeared before the cabbage is tender, add a little water and continue cooking.
Can I leave out the wine?
Yes. Replace the wine with water or extra apple juice. The vinegar still provides the acidity needed to balance the sweetness of the cabbage and apples.