How to cook red cabbage: Braised red cabbage with ginger

Braised red cabbage with ginger - BritMums

Picture: Courtesy of Waitrose & Partners

Red cabbage not only tastes good. It also has fantastic eye appeal on any table. Learn how to cook red cabbage with this delicious side dish.

Braised red cabbage with ginger

Cook’s tip: Get ahead - this red cabbage tastes even better made up to 48 hours in advance. After cooking, cool, then cover and chill. Reheat thoroughly before serving. 
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Side Dish
Cuisine: British
Keyword: Christmas, Sunday lunch
Servings: 8

Ingredients

  • 25 g butter
  • 1 large onion finely sliced
  • ½ tsp ground allspice
  • ¼ tsp ground ginger
  • 1 large red cabbage cored and finely shredded
  • 1 large Cox’s apple peeled, cored and chopped
  • 4 tbsp red wine vinegar
  • 2 tbsp light brown muscovado sugar
  • 75 ml pressed apple juice plus extra if needed
  • 2 tbsp cranberry sauce
  • 2 pieces stem ginger finely chopped, plus 2 tbsp syrup

Instructions

  • Melt the butter in a large pan and cook the onion for 5 minutes over a medium heat until soft but not browned.
  • Stir in the spices and cook for 30 seconds. Add the cabbage, apple, vinegar, sugar and apple juice. Season. Stir to mix thoroughly then cover tightly and simmer gently for 1½ hours, stirring occasionally, until very tender. Add a little extra water or apple juice if the cabbage gets too dry and starts to stick.
  • Stir in the cranberry sauce, stem ginger and its syrup. Season and serve.

Planning

  • Preparation time: 20 minutes
  • Cooking time: 1 hour 30 minutes
  • Total time: 1 hour 50 minutes
  • Serves: 8

Ingredients

25g butter
1 large onion, finely sliced
½ tsp ground allspice
¼ tsp ground ginger
1 large red cabbage, cored and finely shredded
1 large Cox’s apple, peeled, cored and chopped
4 tbsp red wine vinegar
2 tbsp light brown muscovado sugar
75ml pressed apple juice, plus extra if needed
2 tbsp cranberry sauce
2 pieces stem ginger, finely chopped, plus 2 tbsp syrup
 

Method

  1. Melt the butter in a large pan and cook the onion for 5 minutes over a medium heat until soft but not browned.
  2. Stir in the spices and cook for 30 seconds. Add the cabbage, apple, vinegar, sugar and apple juice. Season. Stir to mix thoroughly then cover tightly and simmer gently for 1½ hours, stirring occasionally, until very tender. Add a little extra water or apple juice if the cabbage gets too dry and starts to stick.
  3. Stir in the cranberry sauce, stem ginger and its syrup. Season and serve.

Cook’s tip: Get ahead – this red cabbage tastes even better made up to 48 hours in advance. After cooking, cool, then cover and chill. Reheat thoroughly before serving.

 

Recipe and image courtesy of Waitrose & Partners

 

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