Apple & Bay Braised Red Cabbage | Abel & Cole
Apple & Bay Braised Red Cabbage
Clock Image
Prep: 20 mins
Cook: 1 hr
A festive essential. Tender, braised red cabbage has a deliciously earthy flavour. Perfectly matched with sweet apple and tangy balsamic vinegar. Fragrant bay ties all the flavours together.
This recipe is a:
See this week's box.
64 kcal
(per portion)
Ingredients you'll need
  • 1 red cabbage
  • 3 apples
  • 1 red onion
  • 3 bay leaves
  • 2 tbsp balsamic vinegar
From your kitchen
  • Sea salt + black pepper
  • 1 tbsp sugar
  • 2 tbsp water
Step by step this way
  • 1.

    Halve and quarter the cabbage. Slice out the woody core. Peel off and discard any ragged outer leaves, then finely slice the cabbage. Pop into a colander. Rinse well.

  • 2.

    Quarter the apples and slice out the cores. Finely chop the apples. Peel and finely chop the red onion.

  • 3.

    Add about a third of the cabbage to a large casserole dish or heavy-based pan. Top with half the apples and red onion. Add 1 bay leaf and season with salt and pepper. Top with another third of the cabbage, then the rest of the apples, red onion and 1 more bay leaf. Season with salt and pepper, then cover with the last of the cabbage. Add the final bay leaf.

  • 4.

    Pour the balsamic vinegar into a bowl and add 1 tbsp sugar from your cupboard. Stir till the sugar has dissolved. Add 2 tbsp water and mix again. Pour over the cabbage. Pop on a lid, bring to the boil, then turn the heat down to very low. Gently cook for 1 hr till the cabbage is soft. Stir occasionally. Taste and add more salt or pepper, if needed.

  • 5.

    Transfer the cabbage to a serving dish, discarding the bay leaves if you spot them. Serve straight away.

  • Tip

    Love Your Leftovers
    Leftover cooked red cabbage will keep in the fridge for up to 3 days in a sealed tub. You can turn it into a hearty pasta dinner. Warm a little oil in a frying pan and sizzle some chopped mushrooms till crisp. Add handfuls of leftover red cabbage and fry, stirring, for a few mins till golden. Toss with cooked pasta and crumble over a little goat’s cheese to serve.

This recipe is from