Braised Red Cabbage With Apples- Traditional British Dish

“This is a recipe taken from a Delia Smith cookbook Once cooked, it will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe. It's great because it can be made the day before and gently re-heated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash).”
2hrs 15mins

Ingredients Nutrition


  1. Method.
  2. First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk.
  3. Then shred the rest of the cabbage finely, using your sharpest knife
  4. Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar.
  5. Continue with these alternate layers until all ingredients are used. Now pour in the wine vinegar, lastly add dots of butter on the top.
  6. Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
  7. .

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