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Braised red cabbage

By: Pollyanna Coupland
Food producer, delicious.

Published: 28 Oct 24
Updated: 18 Nov 24

There are a lot of rich, savoury flavours in a Christmas dinner, so you need a few things to cut through them with sweetness and tang. This braised red cabbage offers up a sweet-and-sour flavour combo packed with seasonal spice, breathing life into everything else on your plate.

Why choose this braised cabbage recipe? Apple and black cherry jam lend complex fruitiness, while the braising liquid balances red wine vinegar, port and chicken stock. As for the spices, the citrussy note of juniper really lifts the flavour. A two-hour simmer then allows the punchy aromatics to mellow and the cabbage to soften while retaining some texture. The whole thing finishes up a beautiful purple, with the cherry jam adding superstar glossiness to the dish.

Discover more delicious vegan Christmas recipes.

Easy
November 2024

Test kitchen approved

Serves 10-12
Hands-on time 15 min. Simmering time 2 hours

Discover more delicious vegan Christmas recipes.

Nutrition: Per serving (for 12)

Calories: 102kcals
Fat: 1.5g (0.2g saturated)
Protein: 1.3g
Carbohydrates: 14g (13g sugars)
Fibre: 2g
Salt: 0.2g

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Before you start

You can cook this in its entirety then keep it in the fridge for up to 3 days or the freezer for 3 months. Gently warm it through before serving.

Before you start

You can cook this in its entirety then keep it in the fridge for up to 3 days or the freezer for 3 months. Gently warm it through before serving.

Ingredients

1 tbsp olive oil
1 red onion, finely sliced
2 star anise
1 cinnamon stick
½ tsp juniper berries
¼ tsp cloves
2 bay leaves
1 cooking apple, peeled, cored and finely sliced
1 red cabbage (650-700g), finely sliced
250ml port
250ml chicken stock or vegetable stock
50g red wine vinegar
150g black cherry jam

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Method

Heat the oil in a large heavy-based pan (one with a lid) over a medium heat. Add the onion, a pinch of salt and the whole spices. Cook, stirring, for 5 minutes or so until softened. Add the remaining ingredients.
Cover and simmer gently for 1 hour, stirring now and again, then remove the lid and simmer for another hour, stirring occasionally. Most of the liquid should have reduced, leaving you with a glossy tangle of cabbage.