Delia Smith Braised Red Cabbage Recipe

This classic braised red cabbage is the sort of quietly brilliant side dish that makes a roast dinner feel complete. It turns silky and tender in the oven, with a deep sweet and sour flavour from apples, vinegar, and warm spices. It’s an easy, forgiving recipe that mostly looks after itself while it cooks. Total time is about 2 hours 50 minutes, and it’s even better made a day ahead.

Ingredients

For the braised red cabbage

• 1 large red cabbage (about 1.1kg), cored and finely shredded
• 2 medium onions, thinly sliced
• 2 cooking apples (about 350g), peeled, cored, and thinly sliced
• 50g unsalted butter, cut into small cubes
• 60g soft dark brown sugar
• 150ml cider vinegar (or red wine vinegar)
• 150ml red wine (or apple juice for alcohol-free)
• 6 whole cloves
• 2 bay leaves
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1 1/4 tsp fine salt, plus more to taste
• Freshly ground black pepper, to taste

To finish (optional, but lovely)

• 2 tbsp redcurrant jelly
• Extra knob of butter for serving

How to Make Delia Smith Braised Red Cabbage Recipe

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the middle so the casserole cooks gently and evenly.
• Prep the vegetables: Remove any tough outer leaves from the cabbage, quarter it, cut out the core, then shred finely. Thinly slice the onions. Peel, core, and thinly slice the apples.
• Mix the flavourings: In a small bowl, combine the brown sugar, salt, cinnamon, nutmeg, and a few grinds of black pepper. This helps the seasoning distribute evenly through the layers.
• Assemble the casserole: Put half the cabbage into a large ovenproof casserole dish. Add half the onions and apples, then sprinkle over half the seasoning mixture and dot with a few cubes of butter. Repeat with the remaining cabbage, onions, apples, seasoning, and butter. Tuck in the cloves and bay leaves.
• Add the braising liquid: Pour the vinegar and red wine (or apple juice) evenly over the cabbage. Press everything down lightly with a spoon so it sits snugly in the dish.
• Bake (braise) slowly: Cover tightly with the lid. If your lid is not very tight, place a sheet of foil under it. Bake for 2 hours 30 minutes, stirring once halfway through so the top doesn’t dry out.
• Reduce and gloss: Remove the lid and return the dish to the oven for 15 to 20 minutes. This drives off excess liquid and gives you that rich, glossy finish.
• Cool briefly, then finish: Let the cabbage stand for 10 minutes. Stir in the redcurrant jelly if using, then taste and adjust with a pinch more salt, a little extra sugar, or a splash more vinegar if needed.
• Assemble to serve: Fish out the bay leaves and cloves, transfer to a warm serving dish, and add a small knob of butter on top if you like.

Tips

Why is my braised red cabbage watery?

This usually happens if the casserole is covered too loosely or the cabbage is cut very thick. Make sure the lid fits tightly (use foil if needed), shred the cabbage fairly finely, and always finish with the lid off so the liquid can reduce.

How do I stop it tasting too sharp?

Vinegar strength varies. If it tastes too sharp after cooking, stir in 1 to 2 teaspoons more brown sugar or add the redcurrant jelly. Let it sit for 10 minutes, then taste again before adding more.

Can I make it ahead without it losing colour?

Yes, and it often improves. The vinegar helps keep the colour vibrant. Cool quickly, refrigerate, then reheat gently with the lid on so it doesn’t dry out.

What’s the best dish to cook it in?

A heavy, lidded casserole dish (cast iron is ideal) gives steady heat and stops hot spots. If you use a lighter dish, stir a bit more often and check it doesn’t catch at the edges.

Serving Suggestions

• With roast pork, sausages, or a ham joint
• Alongside roast turkey or goose for a Christmas dinner side
• With mashed potatoes and rich gravy
• Spooned into sandwiches with leftover roast meats
• Served warm with lentils for a simple vegetarian plate

Storage

Room temperature

Let it cool no longer than 2 hours at room temperature, then refrigerate. Because it’s a moist, cooked vegetable dish, it’s best kept chilled.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat with a splash of water, or cover and warm in the oven at 160°C (140°C fan) until hot throughout.

Freezing

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat slowly. If it looks a little wet after thawing, simmer uncovered for a few minutes to reduce.

Nutrition

• Calories: 170 kcal
• Carbohydrates: 27 g
• Protein: 3 g
• Fat: 6 g
• Saturated Fat: 3.5 g
• Sodium: 420 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredient brands and exact quantities used.

FAQs