Red cabbage with apples
Braised red cabbage with apples pairs well with roast pork, duck, and game, and is a staple on many Christmas tables. Cinnamon and juniper give the cabbage a gently spiced aroma, while brown sugar and vinegar make it pleasantly sweet and sour. The apple wedges soften but still hold their shape, so there are pieces of fruit in every bite. Red cabbage also tastes even better the day after it is made, which makes it easy to cook ahead and reheat when you need it.
Ingredients
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Red cabbage (about 1 kg), cut into coarse strips
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1 |
|---|---|
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Cooking apples, cut into thin wedges
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3 |
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Butter
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2 tbsp |
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Cinnamon stick
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1 |
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Cloves
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4 |
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Bay leaves
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4 |
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Juniper berries
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4 |
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Brown sugar
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75 g |
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Apple cider vinegar
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4 tbsp |
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Balsamic vinegar
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2 tbsp |
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Water
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400 ml |
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Salt
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2 tsp |
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Black pepper, to taste
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Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
If you prefer not to have whole spices in the cabbage when serving, place the cinnamon stick, cloves, bay leaves, and juniper berries in a heatproof spice bag before adding them to the saucepan. The spices still flavour the braising liquid, and you can lift them all out in one go before serving.
Once the cabbage comes to the boil, turn the heat down and let it simmer gently. A low, steady heat gives the cabbage time to soften while keeping enough liquid in the saucepan for the long cooking time.
Keep a tight-fitting lid on the saucepan while the cabbage simmers. If the pan starts to look dry before the cabbage is tender, add a little hot water. If there is still a lot of liquid after an hour, remove the lid and let it reduce for a few minutes before you add the apples.
Keep an eye on the apples once they go into the saucepan, since they break down quickly. After 5 minutes, test a wedge with the tip of a knife. It should feel tender on the outside with some bite in the middle. Take the pan off the heat as soon as the apples reach this point, as they continue to soften in the warm cabbage.
FAQ: Questions about red cabbage with apples
Red cabbage with apples uses everyday ingredients and simple steps, but a few questions might still come up. Below, we answer the most common ones, from choosing the right apples to storing the leftovers.
What apples should I use for red cabbage?
Use tart cooking apples or versatile all-purpose apples such as Granny Smith for red cabbage with apples. Their tartness balances the brown sugar and complements the earthy cabbage. If you prefer apples that taste a little sweeter, use a firm eating apple, such as Elstar or Braeburn.
What spices go well with braised red cabbage?
Cinnamon, cloves, bay leaves, and juniper berries work particularly well with braised red cabbage. Cinnamon and cloves bring warmth and a mild sweetness, while juniper adds a fresh, slightly piney note. Star anise and nutmeg are also good choices if you want a sweeter, more aromatic spice.
Can I prepare red cabbage with apples in advance?
Yes, you can prepare red cabbage with apples in advance. Cook the cabbage fully, cool it quickly, and store it in the fridge. For the best texture, leave out the apples and add them when you reheat the cabbage, then cook for 5–10 minutes until tender, so they do not turn mushy.
How do I store red cabbage with apples?
Allow the cabbage to cool completely, then store it in an airtight container in the fridge for 3–4 days. For longer storage, you can also freeze it for up to 3 months. Thaw it in the fridge and reheat gently in a saucepan or in the microwave until piping hot. Note that the apples will turn more soft after thawing and reheating.
Nutritional values per serving
Energy:
120 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3.8 g |
| Protein | 4.1 % | 1.2 g |
| Fat | 25 % | 3.4 g |
| Carbohydrates | 70.9 % | 21 g |
Easy braised red cabbage with juicy apples
Our red cabbage with apples is a perfect mix of vibrant colours and enticing aromas. The ingredients are easy to find, and everything goes into one large saucepan and needs little attention while it simmers. The cabbage cooks down until soft and turns sweet and tangy, while the apple wedges still have a little bite. Red cabbage is at its best in autumn and winter, which is when this side turns up most often on the dinner table.
Slow-cooked until tender
Red cabbage benefits from time on the hob. First, the cabbage cooks briefly in melted butter, which coats every strip and softens the sharpness of the vinegar later on. Water, sugar, vinegar, and spices follow, and the lid goes on.
Over the next hour, the cabbage loses its raw crunch and turns soft, soaking up the braising liquid as it cooks. The apple wedges go in for the last few minutes, so they stay juicy and hold their shape against the tender cabbage.
Warming spices with a sweet and tangy finish
As the cabbage simmers, the spices slowly flavour the braising liquid. Cinnamon and cloves lead the way with familiar warmth, and juniper berries add a pine-like flavour with a hint of citrus. Bayleaves sit more in the background, adding a faintly floral, tea-like aroma and a light touch of eucalyptus.
Brown sugar gives the cabbage a caramel-like sweetness that softens its earthy flavour, while apple cider vinegar keeps it bright and tangy. Balsamic vinegar adds a deeper, mellower tang that ties the sweet and sour flavours together.
Serve alongside roast meat
Red cabbage with apples goes particularly well with roast meats, especially at Christmas. Whenever there is a roast on the menu, red cabbage with apples belongs on the table, winter or not. The acidity from the vinegar and the fresh apples cuts through the fat in pork, duck, and goose, so the plate feels balanced.
Put a new spin on the recipe
Add your own touch to the recipe with a few small adjustments. A little finely grated orange zest brings a fragrant citrus note that works well with the cinnamon and cloves. For gentle heat, add a small pinch of chilli flakes along with the other spices.
Star anise, fresh thyme, or rosemary also complement braised red cabbage. If you want more texture, scatter toasted walnuts or pecans over the cabbage just before serving. For a slightly fruitier tang, replace the apple cider vinegar with red wine vinegar.
Pair the cabbage with one of our Christmas roasts and serve it with one of our gravy recipes. For more sides, browse our Christmas salads, and for autumn cooking, take a look at our pumpkin recipes.
