Classic Braised Red Cabbage Recipe
This classic braised red cabbage recipe is a beautifully vibrant and delicious vegetable side dish to add to your dinner table over the festive period this year. Seasoned with red wine, cinnamon, and star anise, and topped with juicy fresh pomegranate seeds, for the most beautiful dish.
This recipe is a perfect side dish for any winter table - but is especially great at Christmas!
Pair with other delicious festive side dishes such as these incredible honey-glazed carrots, balsamic brussel sprouts, cauliflower cheese, perfectly crispy roast potatoes, cheesy stuffing balls, veggie pigs in blankets, and roasted green beans and carrots.
Ingredients & Equipment
I love this braised red cabbage because it requires literally one pot and is minimal effort. You can pop your ingredients in the pan first thing in the morning, and leave the cabbage to braise in the corner while you do other things.
Here's a shot of the ingredients you'll need:
- Red cabbage, finely shredded: the star of the dish. Look for a firm, glossy head with tightly packed leaves for the best texture and color.
- Red onion, thinly sliced: adds natural sweetness and depth to the cabbage as it braises.
- Brown sugar: helps balance the acidity from the vinegar and wine, giving the cabbage that signature sweet-and-sour flavor.
- Red wine: adds richness and complexity to the dish. Choose something full-bodied that you'd actually drink (a Merlot or Shiraz works beautifully).
- Red wine vinegar: provides the tangy lift that keeps the cabbage from tasting too sweet or heavy.
- Apple, peeled, cored, and grated: adds a gentle fruitiness and helps create that luscious, glossy finish. Bramley or Granny Smith apples work great here.
- Star anise - gives a subtle hint of warmth and spice; optional, but it really elevates the dish.
- Cinnamon stick - infuses the cabbage with a cozy, aromatic flavor that's perfect for autumn and winter cooking.
How To Make This Easy Braised Red Cabbage Recipe
Here's a quick overview for making this recipe - scroll down to the recipe card for the exact instructions.
1. Sauté the Cabbage & Onion
Heat your oil or butter in a large casserole pan and tip in your shredded red cabbage and red onion. Sauté for about 4-6 minutes until the vegetables begin to soften. Then, add all the remaining ingredients (except the butter) and stir together.
Then, dot the top of the cabbage mixture with the cubed butter.
2. Braise the Cabbage
Place the lid on your pan, and leave the cabbage to braise on low heat for 1 - 1.5 hours (add a little more water as needed if it begins to dry out).
3. Serve
Dish up the braised red cabbage and serve with the pomegranates and parsley scattered over the top.
Storage
If you have leftover braised red cabbage, store it in an airtight container for up to 4 days. Reheat either in the microwave or on the hob on low heat until warmed through.
Serving
This braised red cabbage is a delicious side dish for a classic roast dinner, and is commonly paired with a traditional British Christmas dinner.
It would also work as a side dish for any cozy meal. For example, your protein of choice and mashed potatoes.
FAQs
Can I use white cabbage?
I wouldn't recommend substituting the red cabbage for white cabbage in this dish. You could try a different stewed cabbage recipe instead.
What can I use in place of red wine?
If you don't want to use red wine in this dish, you can simply omit it from the recipe. However, rest assured that the alcohol cooks off in this dish, so it just adds a nice depth to the recipe.
