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Braised red cabbage
Instructions
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Tip
Be sure to choose a fresh and firm head of red cabbage. It should feel heavy for its size and have tightly packed leaves. Once you have shredded the cabbage, cook it slowly over medium heat with a lid on the pot, as this will help to retain its moisture and prevent it from drying out. Cook the cabbage until it is tender and flavourful, which usually takes around 15-20 minutes. You will know that the cabbage is done when it is soft but still slightly firm to the touch and the liquid in the pot has reduced and thickened. It is also essential to taste the cabbage as you cook it, as this will allow you to adjust the taste if needed.
Questions about braised red cabbage
With our easy braised red cabbage recipe, you can create a simple yet tasty side dish that combines sweet and tangy flavours. If you want to know more about it, keep on reading.
Ingredients
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Butter
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25 g |
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Redcurrant jelly
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4 tbsp |
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Dark balsamic vinegar
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2 tsp |
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Ground allspice
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¼ tsp |
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Coarse salt
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1 tsp |
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Finely chopped red cabbages
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500 g |
Enjoy an easy and simple braised red cabbage
Braised red cabbage is a simple and easy-to-make side dish that requires just a few well-picked ingredients bursting with flavours like sweet redcurrant jelly and sour balsamic vinegar. It requires minimal preparation and simply needs to cook over low heat until the cabbage is tender and flavourful; ready to serve either warm straight from the stove or chilled. The result is a sweet and tangy dish that adds both colour and flavour to your plate.
Warm and spiced flavour
Braised red cabbage is a dish that is well-known for its warm and spiced flavour, which comes from adding allspice to the mix. This fragrant spice adds a slightly sweet and warm flavour to the dish, making it perfect for chilly days or as a warming side dish during the fall and winter months. Allspice also complements the natural sweetness of the red cabbage and enhances the tangy flavour of the vinegar, creating a perfect balance of flavours in the dish. Braised red cabbage with allspice is a classic recipe that is both comforting and flavourful and is sure to become your new favourite go-to side dish.
Sweet and sour braised red cabbage
The dish gets its signature flavour from a combination of redcurrant jelly and balsamic vinegar. Redcurrant jelly has a bright and slightly tart flavour with notes of sweetness and acidity. It is often used in cooking to add a fruity sweetness to savoury dishes. Balsamic vinegar, on the other hand, has a distinctively tangy and slightly sweet flavour that adds depth and complexity to the dish.
When combined with braised red cabbage, the sweetness of the redcurrant jelly complements the natural sweetness of the cabbage itself, while the tanginess of the balsamic vinegar adds an acidic note that balances out the dish. Together, these ingredients create a complex and satisfying flavour that is both sweet and tangy.
Serve with grilled or pan-fried meat and a green salad
Braised red cabbage is an all-around side dish that pairs well with a variety of main dishes. Its sweet and tangy flavour profile makes it the perfect accompaniment to savoury meat dishes. Meatballs, fried chicken, roast pork, sausages, and beef dishes are just a few examples of great pairings. It is also a great complement to mashed potatoes or other root vegetables, roasted Brussels sprouts, and egg noodles. With its vibrant colour and intricate flavour, it adds both visual appeal and a tasty serving of vegetables to any meal.
If you need more inspiration, serve the red cabbage with our fried lemon chicken or pan-fried pork meatballs. For more tasty sides, try a classic coleslaw.
Make it your own
If you are looking to put a spin on a classic, making braised red cabbage with apples is a great way to do so. The sweetness of the apples complements the tanginess of the red cabbage and adds a refreshing texture to the dish. Simply peel and slice one or two medium-sized apples and add them to the pot along with the other ingredients. Simmer the dish for an additional 10-15 minutes until the apples are tender and the flavours have melded together.
You can also experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, to add a different type of tanginess to the dish. Similarly, you could swap out the redcurrant jelly for other types of fruit preserves, such as blackberry or raspberry jam, to experiment with the sweetness of the dish. If you want to add more depth to the flavour profile, you can add different spices and herbs, such as cinnamon, nutmeg, or bay leaves.
