My Ultimate Spiced Red Cabbage with Cranberries
There are few side dishes as rewarding as a properly cooked spiced red cabbage. This is my definitive recipe, perfected over the years for a truly magnificent result.
There is something deeply satisfying about transforming the humble red cabbage into a dish of shimmering, jewel-like beauty. Too often, it is either forgotten or, worse, boiled into a sad, watery submission. But give it the right treatment – a slow, gentle braise with sharp apples, sweet spices, and a splash of vinegar – and it becomes the absolute star of the supporting cast for any roast.
This recipe is one I have relied upon for decades. It is the perfect 'get ahead' dish, particularly for the flurry of Christmas cooking, as its flavour actually improves with a day or two's rest. The balance of sweet, sour, and spice is, to my mind, just right, creating a meltingly tender cabbage that cuts through the richness of roast goose, gammon, or turkey beautifully.
So, I urge you to forget any past disappointments with this vegetable. Follow these instructions carefully, and you will have a casserole of spiced red cabbage so good that it will become a non-negotiable part of your festive and Sunday lunch traditions. It really is that simple, and that wonderful.
Why You'll Love This Recipe
- The inclusion of acid (red wine vinegar) is chemically essential. It reacts with the anthocyanin pigments in the cabbage, preserving its magnificent vibrant red colour and preventing it from turning an unappetising blue.
- A long, slow braise over a very low heat is the only way to cook red cabbage properly. This method breaks down the tough cellulose, making the cabbage meltingly tender and allowing it to fully absorb the flavours of the braising liquid.
- The classic combination of apple, onion, and brown sugar creates a perfect sweet-and-sour foundation. This trifecta balances the cabbage's natural bitterness and the vinegar's sharpness, resulting in a deeply flavourful and well-rounded dish.
Ingredients
- 1 large red cabbage (about 1kg), outer leaves removed
- 2 medium onions, peeled and finely sliced
- 2 large Bramley apples (about 450g), peeled, cored and roughly chopped
- 75g soft dark brown sugar
- 1 tsp ground mixed spice
- 1/2 tsp ground cinnamon
- A good grating of fresh nutmeg
- 150ml red wine vinegar
- 2 tbsp redcurrant jelly
- 100g fresh or frozen cranberries
- 25g butter
- Salt and freshly milled black pepper
Equipment Needed
Large, heavy-based casserole dish with a tight-fitting lid · Sharp knife · Chopping board · Vegetable peeler · Measuring spoons and scales
Step-by-Step Instructions
- First, prepare the cabbage. Quarter it, remove the hard central core, and then slice the leaves finely with a large, sharp knife. You're looking for shreds about 5mm thick.
- Next, find a large, heavy-based casserole dish with a tight-fitting lid. This is important for the slow cooking process. Begin by layering half the sliced cabbage in the base of the dish.
- Scatter half the sliced onions, half the chopped apples, and half the cranberries over the cabbage. Sprinkle over half the sugar, half the mixed spice, and half the cinnamon, followed by a good grating of nutmeg.
- Now, repeat the process. Add the remaining cabbage, followed by the rest of the onions, apples, and cranberries. Sprinkle over the remaining sugar and spices.
- Pour the red wine vinegar evenly all over the top. Then, dot the surface with the redcurrant jelly and the butter, cut into small pieces. Season well with salt and freshly milled black pepper.
- Place the lid on the casserole dish. Set it over a very low heat on the hob and let it cook gently for 1½ to 2 hours. Give it a good stir every 30 minutes or so to combine the ingredients and prevent sticking.
- Alternatively, you can cook it in a preheated oven at 150°C (130°C Fan, Gas Mark 2) for the same amount of time. The cabbage is ready when it is completely tender and has a lovely glossy sheen.
- Taste and adjust the seasoning if necessary. It may need a little more salt or sugar depending on your apples and vinegar. Serve hot.
Delia's Notes from the Kitchen
The real secret to this recipe is twofold: a heavy-based pot with a very good lid, and patience. The lid traps all the steam and flavour, while the slow, gentle heat works its magic over time. Don't be tempted to rush it on a higher flame. This is one of those wonderful dishes that tastes even better the next day, so I always make it a day or two before a big family lunch. It's one less thing to worry about on the day, and the flavour will be all the better for it.
How to Store & Reheat
This dish is a cook's best friend as it's even better made in advance. Cool it completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a saucepan over a low heat, stirring occasionally until piping hot. It also freezes beautifully. Pack into freezer-proof containers and freeze for up to 3 months. Defrost thoroughly in the refrigerator overnight before reheating as above.
Frequently Asked Questions
Why did my red cabbage turn blue while cooking?
This happens when there isn't enough acid in the dish. The pigments in red cabbage are sensitive to pH. The red wine vinegar in this recipe is crucial for maintaining that lovely vibrant colour. If yours looks a little blue, a small splash more vinegar should bring the colour right back.
Can I make this in a slow cooker?
Absolutely. It works brilliantly. Simply layer all the ingredients in the slow cooker pot as per the recipe, give it a gentle stir, and cook on the 'low' setting for 4-5 hours, or until the cabbage is tender. There is no need to stir during cooking.
What is the best apple to use?
A traditional Bramley cooking apple is best. Its high acidity and fluffy texture when cooked are perfect for this dish, as it breaks down and melds beautifully into the cabbage. If you cannot find one, use another sharp apple like a Granny Smith.
My cabbage seems very watery, what should I do?
If your cabbage seems to have too much liquid at the end of cooking, simply remove the lid and turn up the heat slightly for the final 10-15 minutes. This will allow the excess moisture to evaporate, leaving you with a rich, glossy sauce.
Can I use pre-shredded cabbage from a bag?
You can in a pinch, but I do advise shredding it yourself if you have the time. The texture of freshly shredded cabbage is far superior, and you can control the thickness of the slices. Bagged cabbage is often cut very finely and can become mushy.