Spicy Braised Red Cabbage

Much like with a good stew, braised red cabbage only improves on the second reheating. It’s just one of the reasons why it’s so great for feeding a crowd over autumn and winter. Each time I shred a red cabbage I’m always amazed at just how far it goes. Plus slow-braising is such a forgivable way of cooking – just pop it in the oven and forget about it – and cook long and low, no last-minute prep needed.
The spices here are so subtle. It’s not about creating heat or piquancy, but just beautiful fragrance which always makes me think of what a medieval kitchen might have smelt like. It elevates the red cabbage from a standard side and brings all the flavours of Christmas to the plate.


1 red cabbage
2 onions, diced
2 cooking apples, peeled, cored and diced
¼ fresh nutmeg, grated
1tsp Cinnamon
½ tsp allspice
3 tbsp brown sugar
3 tbsp red wine vinegar
20g butter, cubed


Discard the tough outer leaves of the cabbage. Cut it in half, remove the ‘core’ and cut the red cabbage into thin shreds. Prepare all the other ingredients and then start to layer the cabbage, apple and onion. Dot the butter and sprinkle some spices and sugar between layers. Finish with butter dotted on top and then pour over the red wine vinegar.

Put the red cabbage in an oven preheated to 160C and let it cook slowly for 2.5h, stirring every 45 minutes, until the cabbage is soft, glossy and deliciously spiced.

spices used

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