Braised Red Cabbage with Apple Recipe | Abel & Cole

Braised Red Cabbage with Apple

Cooking time
Serves6 people
Vegans Gluten-free diets
Braised Red Cabbage with Apple

A little sugar and spice makes our red cabbage ever so nice. Swoony with sausages, mash and roasted onion gravy.

55 ratings
layout 2 comments


  • 1/2 red cabbage, finely shredded (core removed)
  • 1 onion, peeled and thinly sliced
  • 1 apple, peeled, cored and thinly sliced
  • A bit of freshly grated ginger (optional)
  • 1 tbsp sugar (demerara works nicely here)
  • 100ml red wine or 75ml balsamic vinegar
  • A splash of olive oil
  • Sea salt and freshly ground pepper
  • A bit of fresh rosemary, to finish

Once cool, the cabbage can be kept in fridge and reheated. It can also be frozen.

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1. Mix all the ingredients together. Tumble into a heavy-based pot over medium heat. Simmer with the lid on for about 1 hr.
2. Stir from time to time; top up with water or wine, if necessary, to make sure it doesn’t dry out on the bottom of the pot.
3. It’s ready when it releases its natural sugars and is nice and tender.
4. Season to taste. Finish with a scattering of fresh rosemary, if you like.
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This a great recipe, we tried something this in the Swiss Alps last year and I have been looking for a recipe since then. Suggestions: can you add a web control to add recipes to a personal library? Or at least a print-friendly button?



Used Balsamic, Rapadura sugar and cloves and with the added twist of your fresh ginger this was absolutely delightful.