Delia Smith Braised Red Cabbage​ Recipe

This cozy Delia Smith Braised Red Cabbage is made with shredded cabbage, tart cooking apples, onions, brown sugar, and warm spices like cinnamon and cloves. The result is a wonderfully tender, sweet, and tangy vegetable dish. It’s the perfect side for a holiday dinner or a chilly winter evening, and this recipe makes enough for a crowd.

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Delia Smith Braised Red Cabbage Ingredients

• 1 kg (or 2 lb) red cabbage
• 450 g (or 1 lb) onions, chopped small
• 450 g (or 1 lb) cooking apples, peeled, cored, and chopped small
• 1 clove garlic, chopped very small
• ½ or ¼ whole nutmeg, freshly grated
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 3 tablespoons brown sugar
• 3 tablespoons wine vinegar
• 15 g (or ½ oz) butter
• Salt and freshly milled black pepper

How To Make Delia Smith Braised Red Cabbage

1. Preheat your oven: Set the oven to 150°C (300°F or Gas Mark 2).
2. Prepare the cabbage: Remove any tough outer leaves. Cut the cabbage into quarters, remove the hard inner stalk, and thinly shred the rest with a sharp knife.
3. Prep the apples: Peel, core, and chop the cooking apples into small pieces.
4. Start layering the casserole: Find a large casserole dish with a tight-fitting lid. Place a layer of shredded cabbage in the bottom and season it with salt and pepper.
5. Add the aromatics: Add a layer of the chopped onions and apples. Sprinkle this layer with the chopped garlic, grated nutmeg, cinnamon, cloves, and brown sugar.
6. Continue layering: Repeat the cabbage and apple/spice layers until all your ingredients are used up.
7. Add the vinegar: Pour the wine vinegar evenly over the top of the layers.
8. Dot with butter: Place the small pieces of butter on the very top.
9. Braise in the oven: Put the tight-fitting lid on the casserole. Cook it very slowly in the preheated oven for 2 to 2.5 hours.
10. Stir during cooking: About once or twice during the cooking time, give all the ingredients a good stir to combine them.

Recipe Tips

• Shred by Hand: While a food processor is fast, shredding the cabbage with a sharp knife gives you a better, less uniform texture in the final dish.
• Use a Tight-Fitting Lid: This is key to braising. It traps the steam and moisture inside, allowing the cabbage to soften and cook in its own juices and the vinegar.
• Choose Tart Apples: Use a tart cooking apple, like a Bramley or Granny Smith. Their tartness balances the sweetness from the brown sugar and the earthy cabbage flavor.
• Don’t Rush the Cooking: The 2-2.5 hour cooking time at a low temperature is essential. It makes the cabbage incredibly tender and allows all the sweet, sour, and spicy flavors to meld together.

What To Serve Braised Red Cabbage

This rich Braised Red Cabbage is a classic side dish for hearty main courses. It’s traditionally served with roasted goose or venison, especially for a holiday meal. It also pairs wonderfully with any pork dish, from a slow-cooked pot roast to braised belly pork or even simple bangers and mash. You can also serve it alongside a Sunday roast chicken or beef.

How To Store Braised Red Cabbage Leftovers

• Refrigerate: This dish reheats very well. Store any leftovers in an airtight container in the refrigerator for 3-4 days. Gently reheat on the stove or in the microwave.
• Freeze: Braised red cabbage freezes perfectly. Let it cool completely, then portion it into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Delia Smith Braised Red Cabbage Nutrition Facts

• Calories: 118 kcal
• Total Fat: 2.1g
• Saturated Fat: 1.2g
• Sodium: 150mg
• Total Carbohydrate: 26g
• Dietary Fiber: 5.2g
• Sugars: 16g
• Protein: 2g

Frequently Asked Questions

• Can I make this in a slow cooker? Absolutely. This recipe is perfect for a slow cooker (Crockpot). Layer all the ingredients as directed in the pot. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours, stirring once or twice if possible.
• Can I make this ahead of time? Yes, this is an excellent make-ahead dish. The flavors actually get better the next day. Simply cook it completely, let it cool, and store it in the refrigerator. Reheat gently on the stove before serving.
• Can I use a different vinegar? Yes. While wine vinegar is traditional, you could substitute it with apple cider vinegar, which would complement the apples nicely. Avoid using a harsh white distilled vinegar.
• What if I don’t have whole nutmeg? You can use pre-ground nutmeg instead. Since ground nutmeg can be a bit stronger, start with ¼ teaspoon and add more if you like. Freshly grating it just provides a slightly fresher, brighter spice flavor.

Try More Recipes:

• Delia Smith Boulangere Potatoes​ Recipe
• Delia Smith Boiled Eggs​ Recipe
• Delia Smith Beef Stroganoff Recipe