Anne Morgan Delia Smith’s braised red cabbage with apples is a spiced Christmas side dish that she has been cooking for years, and it serves 10 to 12. It layers shredded red cabbage with cooking apples, onions, brown sugar, nutmeg, cinnamon, and cloves, then braises in the oven at 150°C (300°F) for 2 to 2½ hours until everything is soft and sticky, all from Delia’s Happy Christmas.
I make this every December because it is the one side dish I can cook two days before Christmas and forget about. Delia says it reheats without coming to any harm, and she is right: I have reheated it three times in one week and it tasted better each time.
More Dinner Recipes:
Why This Recipe Works at Christmas
Most Christmas vegetables need last-minute attention, but this traditional braised red cabbage can sit in a low oven or on the side of the hob without any fuss. Delia wrote this recipe for Happy Christmas specifically because it freezes, reheats, and keeps warm, which means you can tick it off the list days before the big day.
The apple breaks down completely during the long braise and thickens the juices into a glossy, sweet-sour sauce. I did not expect that the first time because I thought the apple pieces would stay whole, but they vanish into the cabbage and that is what makes it sticky rather than watery.
Braised Red Cabbage Ingredients
- 1 kg (2 lb) red cabbage
- 450g (1 lb) onions, chopped small
- 450g (1 lb) cooking apples, peeled, cored, and chopped small
- 1 clove garlic, chopped very small
- ¼ whole nutmeg, freshly grated
- ¼ level teaspoon ground cinnamon
- ¼ level teaspoon ground cloves
- 3 level tablespoons brown sugar
- 3 tablespoons wine vinegar
- 15g (½ oz) butter
- Salt and freshly milled black pepper
How To Make Delia Smith Braised Red Cabbage
- Pre-heat the oven: Set it to 150°C (300°F/Gas 2).
- Prepare the cabbage: Discard the tough outer leaves, cut the cabbage into quarters, remove the hard stalk, and shred the rest finely with a sharp knife. Delia says she prefers to do this by hand rather than a food processor because it does not come out so uniform.
- Start layering: In a large casserole with a tight-fitting lid, place a layer of shredded cabbage and season with salt and pepper.
- Add the fruit and spices: Add a layer of chopped onions and apples, then sprinkle with the garlic, nutmeg, cinnamon, cloves, and brown sugar.
- Continue layering: Repeat the cabbage and apple layers until everything is used up.
- Add the vinegar and butter: Pour the wine vinegar evenly over the top and dot with small pieces of butter.
- Braise: Put the tight-fitting lid on the casserole and cook very slowly in the oven for 2 to 2½ hours, stirring everything once or twice during cooking.
Can You Make Red Cabbage in a Slow Cooker?
Layer everything as directed and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, stirring once halfway through. The result is slightly softer than the oven version but the flavour is the same.
I have made this red cabbage in a slow cooker when the oven was full at Christmas, and it freed up space for the turkey and roast potatoes. If you are cooking for a crowd, the slow cooker method is worth knowing about.
Why Shred by Hand?
Delia is specific about this: she prefers hand-shredding because the food processor cuts too uniformly. I tried both and the hand-cut version has thicker and thinner pieces, which means some strands go completely soft while others keep a slight bite.
Use your sharpest knife and cut across the quarters in thin slices. It takes five minutes and the uneven texture is part of what makes this spiced red cabbage recipe feel homemade rather than processed.
What To Serve It With
Delia says it is a perfect accompaniment to venison, goose, or pork, and I agree with all three. I serve it most often with roast pork because the vinegar in the cabbage cuts through the fat, and it is brilliant with bangers and mash if you have leftovers.
At Christmas I put it next to the turkey alongside roast potatoes and sage and onion stuffing. The colour alone makes the table look better, and it is the only vegetable I never have to reheat at the last minute.
Can You Make It Two Days Ahead?
Delia recommends it: cook it completely, let it cool, and store covered in the fridge for up to 4 days. Reheat gently on the hob or in the oven at 150°C (300°F) until hot through.
It also freezes well for up to 3 months, and I portion it into freezer bags and defrost overnight in the fridge. The flavour gets deeper each time you reheat it, which is why Delia calls it a real winner of a recipe.
Nutrition Facts
- Calories: 95 kcal
- Fat: 1.5g
- Carbohydrates: 20g
- Fibre: 4g
- Protein: 1.5g
Nutrition is estimated per serving based on 10 servings.
Can I use Bramley apples for this?
Bramleys are what Delia means by cooking apples. They break down completely during the braise which thickens the sauce. Eating apples like Cox or Gala hold their shape too well and you lose that sticky texture.
Can I use apple cider vinegar instead of wine vinegar?
Yes, it works well and adds a slightly sweeter, fruitier note that complements the apples. White wine vinegar and red wine vinegar are both fine too. Avoid white distilled vinegar because it is too harsh.
How do I know when the cabbage is done?
It should be very soft and collapsed to about half its raw volume. The liquid will have reduced into a glossy, sticky sauce. If it still looks watery after 2 hours, remove the lid for the last 30 minutes.
You Might Also Like:
Delia Smith Braised Red Cabbage Recipe
Course: SidesCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcalDelia Smith’s braised red cabbage with apples is a spiced Christmas side dish from Happy Christmas that serves 10 to 12. It layers shredded red cabbage with cooking apples, onions, brown sugar, nutmeg, cinnamon, and cloves, then braises at 150°C (300°F) for 2 to 2½ hours until everything is soft and sticky.
I make this every December because it is the one side dish I can cook two days before Christmas and forget about. Delia says it reheats without coming to any harm, and she is right: I have reheated it three times in one week and it tasted better each time.
Ingredients
1 kg (2 lb) red cabbage
450g (1 lb) onions, chopped small
450g (1 lb) cooking apples, peeled, cored, and chopped small
1 clove garlic, chopped very small
¼ whole nutmeg, freshly grated
¼ level teaspoon ground cinnamon
¼ level teaspoon ground cloves
3 level tablespoons brown sugar
3 tablespoons wine vinegar
15g (½ oz) butter
Salt and freshly milled black pepper
Directions
- Pre-heat the oven: Set it to 150°C (300°F/Gas 2).
- Prepare the cabbage: Discard the tough outer leaves, cut the cabbage into quarters, remove the hard stalk, and shred the rest finely with a sharp knife.
- Start layering: In a large casserole with a tight-fitting lid, place a layer of shredded cabbage and season with salt and pepper.
- Add the fruit and spices: Add a layer of chopped onions and apples, then sprinkle with the garlic, nutmeg, cinnamon, cloves, and brown sugar.
- Continue layering: Repeat the cabbage and apple layers until everything is used up.
- Add the vinegar and butter: Pour the wine vinegar evenly over the top and dot with small pieces of butter.
- Braise: Put the tight-fitting lid on the casserole and cook very slowly in the oven for 2 to 2½ hours, stirring everything once or twice during cooking.
Notes
- Make this a day or two before Christmas. It reheats perfectly and freezes for up to 3 months. Shred the cabbage by hand for the best texture.
