Braised red cabbage

Red cabbage

Red cabbage

This is one of my Mum’s recipes and I always look forward to it when I go home in the winter. It’s a great accompaniment to vegetarian stews and goes well with mashed potato. A fantastic winter warmer. Plus, it smells amazing while it’s cooking.

Preparation time: 15 mins

Cooking time: 2 hrs

Serves: 6-8


  • 1kg red cabbage
  • 450g cooking apples, peeled, cored and chopped small
  • 450g onions, finely chopped
  • 1 clove garlic, finely chopped
  • ¼ whole nutmeg, freshly grated
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 3 tbsp brown sugar
  • 3 tbsp wine vinegar
  • 15g butter
  • Salt and black pepper


  1. Discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Shred the rest of the cabbage finely.
  2. In a large casserole dish, arrange a layer of shredded cabbage, seasoned with salt and pepper.
  3. Add a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in.
  4. Now pour in the wine vinegar and add dots of butter on the top.
  5. Put a tight lid on the casserole dish and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.


Photo: Handolio


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