Bring warmth and depth to your Christmas dinner with this classic side dish: tender red cabbage, gently braised low and slow in a heavy-based pot until glossy and fragrant. The secret lies in the sweet-sour balance – a splash of red wine vinegar and a touch of soft brown sugar, paired with apple slices for natural sweetness. Finish with a generous sprinkle of Maldon Original Sea Salt flakes for that perfect crunch and freshness.
This dish is a make-ahead dream – leftovers reheat gently and taste even better than next day. A vibrant, spiced companion to roast meats, it’s the side that completes the festive table.
How to Make Red Cabbage with Christmas Spices
Step 1 – Soften the Onion
- Warm olive oil and half the butter in a large heavy‑based pot over medium heat.
- Add onion and a pinch of Maldon Sea Salt; cook 10–15 minutes, stirring occasionally, until softened and lightly browned.
Step 2 – Bloom the Spices
- Add cinnamon, grated nutmeg and ground cloves; fry 1 minute until fragrant.
Step 3 – Add Cabbage and Coat
- Add sliced red cabbage; toss to coat in the spiced, buttery mixture.
Step 4 – Add Apple, Sugar and Vinegar
- Stir in apples, soft brown sugar and red wine vinegar until evenly combined.
Step 5 – Braise Gentle
- Reduce heat to low, cover and cook 30–40 minutes, stirring now and then, until the cabbage is tender but not mushy and the liquid has reduced to a light glaze.
Step 6 – Finish and Season
- Stir in the remaining 25g butter. Taste and adjust with more sugar, vinegar or Maldon Sea Salt to balance sweet‑sour seasoning.
Tips & FAQs
Tips
- Slice cabbage evenly for consistent cooking; remove the tough core.
- Sweet‑sour balance: start with the listed sugar and vinegar, then adjust at the end.
- To prevent bitterness, keep heat low and cook gently; add a splash of water if the pan looks dry.
- Make‑ahead friendly: flavours deepen after resting.
FAQs:
- How long to cook braised red cabbage?
- About 1 hour total: 10–15 minutes to soften the onion, then 30–40 minutes covered on low until tender.
- Can you freeze braised red cabbage?
- Yes. Cool completely, pack in airtight containers and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
- What apples work best?
- Firm, sweet‑tart eating apples (e.g., Braeburn, Gala, Jazz) hold shape and balance acidity.
- Can I make this vegan?
- Absolutely—use olive oil or plant‑based butter instead of dairy butter and season with Maldon Original Sea Salt.
Serving Suggestions
- Serve alongside roast turkey, ham, pork belly or goose; it cuts through rich mains.
- Add to festive buns or leftover sandwiches with cold cuts.
- Finish with a final pinch of Maldon flakes for sparkle, or stir in a handful of raisins for extra sweetness.
Storage & Reheating
- Fridge: Cool, then refrigerate in an airtight container for 4–5 days.
- Reheat: Pot over low heat with a splash of water or apple juice; stir until steaming.
- Freeze: Up to 3 months; reheat from thawed for best texture.
Tried This Recipe?
Rate it and share your tips in the comments. For more festive sides and make‑ahead recipes, browse our Christmas collection.
