Red cabbage

The red cabbage should be cooked for 15–20 minutes more if it isn’t finely shredded.

Freezing and reheating

This dish freezes well. Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge. Reheat in a microwave or in a saucepan on the hob.

Tips for microwave cooking

Braised red cabbage can be cooked in the microwave too. Follow the recipe above, placing the butter, oil and onion in a deep, wide-based microwavable dish. Cover and cook on HIGH (full power) for 4–5 minutes. Stir in the spices and cabbage, cover and cook on HIGH (full power) for 4–5 minutes. Stir in the sugar, apples and vinegar. Season with salt and pepper. Cover and cook on MEDIUM (around 400W) for around 15 minutes, stirring after 10 minutes, or until the cabbage is tender. Stir in 2 tsp redcurrant jelly, cover and cook for a further 1–2 minutes, or until glossy.

Ingredients swaps

Adding red wine vinegar to cooked cabbage is what makes it such a vibrant colour. If you don’t have it to hand, you can use white wine vinegar, cider vinegar or malt vinegar instead. You may need to adjust the sweetness a little. One and a half teaspoons of ground mixed spice can be used instead of the cinnamon and nutmeg. Soft brown sugar can be swapped for demerara sugar and even white sugar at a pinch.

What does red cabbage go well with?

The tangy flavour of braised red cabbage helps balance more rich, more fatty, roasted meats such as goose, duck and pork. But it also goes well with roast turkey and all the trimmings.

How to cut red cabbage?

First remove any damaged, browned or wilted outer leaves and discard. Place the cabbage on a board and carefully cut in half from the rounded crown (or top) through the stalk end with a large knife. Turn onto each flat side and cut in half in the same direction again to make four quarters. Next, cut out the tough and fibrous white ‘core’ of the cabbage, where you can see the stem ing the leaves. One at a time, slice each cabbage quarter lengthways into fine shreds. The thinner the shreds, the quicker the cabbage will cook. This is also the point at which you could shred using a food processor, although you may need to cut your cabbage into eight wedges first, so it fits through the feed tube. Put the cabbage in a colander or sieve and rinse under cold water, then drain well.

Why is red cabbage better than green for this recipe?

Red cabbage works well for this recipe as its crunchy leaves hold up well to the long cooking process, allowing it to absorb the flavours from the spices, vinegar and sugar.

Green cabbage softens more quickly than red and the leaves could go limp and soggy rather than holding their shape. The closest alternative is white cabbage, with its similar densely packed leaves, but it’s missing the glorious, rich red colour which makes braised red cabbage so appetising.

Which type of cabbage is usually eaten for Christmas in the UK?

Braised red cabbage is usually eaten at Christmas in the UK. It is braised slowly with spices, sugar and vinegar for a sweet and sour flavour that cuts through and compliments rich Christmas dishes.

Is red cabbage in season?

Red cabbages are in season through late autumn and winter.