Red Cabbage Casserole, Viennese Fashion

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“This is utter comfort food and yummy on a wintry day with baked potatoes and cold meats. We love the creaminess, which I'd never come across in red cabbage casserole. It comes from Nigella Lawson's How to Eat, which is full of good stuff, and she credits Arabella Boxer's Garden Cookbook, from the 1970s.”
2hrs 35mins

Ingredients Nutrition


  1. Cut the cabbage in quarters, discard the outer leaves and the central core, then shred each quarter finely.
  2. Melt the butter in a deep, heavy casserole.
  3. Add the onion and cook until it starts to soften and colour.
  4. Add the sugar and stir around until all is golden.
  5. Add cabbage and mix well.
  6. Add apple, vinegar and some salt and pepper.
  7. Stir well, cover and cook for 15 minutes over a low heat.
  8. Heat the stock and pour into the casserole.
  9. Cook for 2 hours on top of the stove or in a low oven (gas mark 2-3/150-160C).
  10. Mix the flour and cream to a smooth paste in a cup and add to the cabbage gradually, stirring continually, on top of the stove.
  11. Cook over a low heat for 2 minutes to cook the flour (4 or 5 minutes) and thicken the sauce.
  12. Taste and add more sugar or vinegar if necessary, balancing the sweet and sour elements.
  13. If making this in advance, reheat it, covered in its casserole, for 30 minutes at gas mark 4/180C or on the stove for much less time.

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