How To Make Braised Red Cabbage | Cookery School | Waitrose

red cabbage

🥗Healthier: green cabbage

💰Cheaper: white cabbage

Green cabbage is often less expensive and still provides a similar texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar is often more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder taste and is often preferred for flavor.

Slice red onion into thin slices and place in a bowl.

Peel the cooking apple and grate it using the larger side of the grater into a bowl.

Slice the red cabbage in half, then slice into thin strips.

Melt 25 grams of butter in a pan over medium heat (setting number 7).

Add the sliced onion to the pan and season with a little salt, stirring to coat in butter.

Cook the onions until they soften and become sticky, avoiding browning.

Add allspice and a little grated nutmeg to the onions and cook for a moment.

Add the sliced red cabbage and grated apple to the pan, mixing to combine.

Stir in 2 tablespoons of light brown sugar and 4 tablespoons of red wine vinegar.

Pour in 100 ml of cold water and stir to combine all ingredients.

Cover the pan and cook on medium to low heat for 1 hour until the cabbage is soft.

After 1 hour, add 2 tablespoons of red currant jelly and mix well until melted into the cabbage.

Taste the cabbage and adjust seasoning with salt if necessary.

Serve the braised red cabbage in a white bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary