A simple braised red cabbage recipe is as essential to a good Sunday Lunch as it is a Christmas Dinner, it may take time but it is very easy!
The Great Supporting Role!
Hidden in the background of many of my traditional British roast recipes you will find this glorious and simple side dish.
But we all know just how important the supporting role is for a roast, I mean, Yorkshire Pudding anyone?
I adore cabbage and when it comes to a roast then slowly cooked red cabbage is a real firm favourite.
I cook it any time I have a hunk of meat that takes a couple of hours to cook!
It has that whole sweet and sour vibe going on that I like to pair up with cinnamon, cloves and nutmeg.
Because is just works and why mess with stuff that just works!
Cooking Smaller Portions!
This recipe is perfectly sized for serving as a side for two people.
Unfortunately, you will be hard-pressed to find a cabbage small enough for two!
Fortunately, there are solutions to this.
First of all red cabbage freezes really well, scale up this recipe to whatever size you want then portion it up in thick bags then freeze.
I say use thick bags because the best way to reheat the cabbage is boil in the bag!
Just defrost the bag of cabbage and then drop it in some gently simmering water for 10 minutes. This works so well because we are not driving off any more moisture when we reheat.
Secondly, if you have an Instant Pot you can try my one-pot Pork Chop, Red Cabbage with Prunes and Hazelnut recipe.
Yes, it is a shameless plug, but it is really good!
Alternative Cooking Methods.
I usually cook my red cabbage on the stovetop, it is stupidly simple. It also requires nowt more than a spare burner/hob.
But if you are rocking this for a larger meal you can cook this in a slow cooker or Instant Pot.
To cook in a slow cooker throw in all of the ingredients at the same time. Then cook on low for 6-8 hours stirring occasionally!
To cook in an Instant Pot throw in all of the ingredients. Then cook under high pressure for 25 minutes.
You can quick release or natural release. Quick release will leave your cabbage with a little more texture.
- 300 g Red Cabbage
- 50 g Brown Sugar
- 2 Tbsp Cooking Oil
- 35 ml Red Wine Vinegar
- 100 ml Red Wine
- 1 Stick Cinnamon
- 5 Cloves
- Grated Nutmeg to taste.
- Cut your cabbage into quarters and then remove the tough core.
- Finely shred the cabbage into 5mm strips. You can do this with a food processor if you are that way inclined.
- Heat the cooking oil over a low heat and when warm toss in the cinnamon stick and shredded cabbage.
- Season generously with salt and pepper and stir.
- Add a lid and cook on low for 10 minutes just to start the softening process.
- Add in the red wine, brown sugar, red wine vinegar and cloves.
- Grate in a good 1/8th to a quarter of a whole fresh nutmeg.
- Stir then add a lid and set it on a low heat for 90 minutes.
- Stir every 20-30 minutes or so.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 117 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 46mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 4g Sugar: 22g Sugar Alcohols: 0g Protein: 2g