Braised Red Cabbage

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A sweet & savoury braised red cabbage. Cooked slowly in apple juice, vinegar, spices & sugar.
A great addition to any roast dinner.

red cabbage

Braised Red Cabbage

A super easy side dish to make but a fantastic edition to any roast dinner. Braised red cabbage, is sweet, tangy & full of flavour. Here’s how to make it.

Thinly Slice The Cabbage

To cook properly, the red cabbage needs to be cut not too thin & not too thick. 3-5mm thick slices tend to work best. But most importantly, the cabbage needs to be cut evenly.
There’s a couple ways that you can do this.
The first step is to quarter & core the cabbage then remove any dry outer layers. If you’re confident with your knife skills, you can slice then thinly each quarter cabbage by hand using a sharp knife.
On the other hand, an easier, quicker way to slice the cabbage is to use a slicing attachment on a food processor.


In order to braise the red cabbage, there’s some stuff we need to add.
For sweetness we’re adding in dark brown sugar & maple syrup. For extra flavour, we use cinnamon, star anise, bay leaves & cloves. And for the braising liquid we’re using a combination of apple juice & vinegar (for extra tanginess).

To cook, we bring the pan of cabbage up to a simmer then transfer it to a low temperature oven to cook until just starting to soften. We still want the cabbage to have a bit of bite to it, so it is important that it is not completely soft.

The final stage is to reduce the remaining liquid down into a glaze. This is what makes the braised cabbage sticky! A small amount of butter is added at the end to finish.

braised red cabbage cinnamon star anise bay leaves cloves sugar

More Roast Dinner Recipes

Braised Red Cabbage

A sweet & savoury braised red cabbage. Cooked slowly in apple juice, vinegar, spices & sugar. A great addition to a roast dinner.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Servings: 8 People
Author: Ben Racey


  • Large Saucepan


  • 1 Red Cabbage
  • 200 g Apple Juice
  • 100 g Dark Brown Sugar
  • 80 g Red Wine Vinegar
  • 20 g Balsamic Vinegar
  • 10 Cloves
  • 3 tbsp Maple Syrup
  • 2 Star Anise
  • 2 Bay Leaves Fresh Or Dried
  • 1 Cinnamon Stick
  • 50 g Unsalted Butter To Finish


  • Preheat an oven to 100°c.
  • Quarter & core the red cabbage then slice thinly & add to a large saucepan.
  • Add the sugar, vinegars, apple juice, maple syrup, star anise, bay leaves, cloves & cinnamon to the cabbage then season generously with salt & pepper.
  • Put a lid on the saucepan, set over a medium heat & bring to a simmer.
    Simmer for 5 minutes then transfer to the cabbage to the preheated oven & cook until the cabbage is just starting to soften, around 20 minutes.
  • Next, take the lid off the cabbage, place over a medium heat & cook until the remaining liquid has reduced enough to glaze the cabbage. Stir in the butter, season with salt & pepper then serve.


To Cook In An Aga.

Prepare the cabbage as above. Use the boiling plate to bring the cabbage to a simmer then transfer to the simmering oven to cook.
Once the cabbage has started to soften, return to the boiling plate to reduce & finish.
Slice the cabbage as thin as possible. This can either be done by hand or with a food processor’s slicing attachment.
Make sure not to overcook the cabbage – it should be just tender.

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