Braised red cabbage

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  • 1 kg red cabbage, shredded
  • 500g cooking apples, peeled and chopped
  • 1 clove of garlic
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • ¼ tsp cloves
  • 3 tsp brown sugar
  • 30 ml cider or red wine vinegar
  • 250 ml cloudy apple juice
  • 20g butter
  • Salt and Fairtrade pepper for seasoning
Red cabbage is an amazingly versatile autumn vegetable that can be used in a range of dishes; coleslaws, stir-frys, stews and more. This braised cabbage recipe is easy to cook and makes the perfect side dish for roasts. It’s also a staple of many Christmas dinners!
  • Preheat the oven to gas mark 2, 150°C, fan 130°C. Mix the shredded cabbage and chopped apple with salt and pepper, garlic, sugar and spices.
  • Spoon the mixture into a large, lidded casserole dish and add the vinegar and apple juice. Add knobs of butter to the top and seal the lid before placing in the oven.
  • Cook for two to three hours, stirring occasionally and checking that the mixture doesn’t dry out. Remove from the oven and allow to cool slightly before serving.


  • Try adding raisins, cranberries or red onion to your mix, or adding more garlic, according to your personal preference!

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