Delia Smith Spiced Red Cabbage with Cranberries Recipe​

This warming spiced red cabbage with cranberries is the sort of side dish that quietly steals the show. It cooks down into silky, tender strands with a sweet-sharp balance from apples, vinegar, and jewel-like cranberries, all wrapped in gentle festive spice. It’s very easy, just a bit of chopping and a long, slow bake. Total time is about 3 hours, with most of that hands-off in the oven.What This Tastes Like

This is slow-cooked red cabbage at its very best: soft, glossy, and deeply flavoured, with just enough bite left to feel satisfying. The vinegar and orange lift the cabbage’s natural sweetness, the apples melt into the sauce, and the cranberries add little pops of tart fruitiness. The spices are warm rather than overpowering, making it ideal alongside rich roasts and gravy.

Ingredients

For the cabbage

• 1 medium red cabbage (about 900g–1kg), outer leaves removed
• 1 large onion, thinly sliced
• 2 eating apples (Braeburn or Granny Smith), peeled, cored, and sliced
• 60g dried cranberries

For the sweet-sharp braising liquid

• 75g light brown sugar
• 60ml red wine vinegar
• 60ml fresh orange juice

For the spice and finish

• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• Pinch of ground cloves (or freshly grated nutmeg)
• 2 bay leaves
• 30g unsalted butter, cut into small pieces
• 1/2 tsp fine salt
• Freshly ground black pepper, to taste

Kitchen equipment

• Large chopping knife and board
• Large casserole dish or Dutch oven with a tight-fitting lid
• Wooden spoon for stirring

How to Make Spiced Red Cabbage with Cranberries

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Set a shelf in the middle so the heat circulates evenly around the casserole.
• Prep the cabbage: Quarter the cabbage, cut out the tough core, then shred it finely. Thin shreds cook down into a silky texture rather than staying chunky.
• Slice the fruit and onion: Thinly slice the onion. Peel, core, and slice the apples. Don’t worry about perfection, everything softens as it cooks.
• Mix everything in the dish: Add the cabbage, onion, apples, cranberries, brown sugar, vinegar, orange juice, spices, bay leaves, salt, and pepper to a large casserole dish. Toss well so the sugar and spices coat the cabbage evenly.
• Cover and bake: Dot the butter over the top, cover tightly with the lid, and bake for 2 hours. A tight seal matters here because it traps steam and keeps the cabbage luscious.
• Stir and finish baking: After 2 hours, stir thoroughly, scraping the bottom and bringing the cabbage from underneath up to the top. Cover again and bake for another 30 to 60 minutes until very tender and glossy.
• Cool (or reheat later): Remove the bay leaves. Serve right away, or cool completely, cover, and refrigerate. Like most braised cabbage dishes, it tastes even better the next day.
• Assemble your plate: Spoon the cabbage into a warm serving bowl, making sure everyone gets a little of the fruity sauce, and serve alongside your chosen roast and gravy.

Tips

Why is my red cabbage watery?

This usually happens when the lid is not sealing well. Use a heavy lid, and if your casserole is a little loose, place a double layer of foil under the lid to trap steam. Also make sure your oven temperature is low; higher heat can draw out water before the cabbage has time to soften properly.

How do I stop it drying out?

Keep it tightly covered for the full cook time, and stir partway through so any cabbage at the top does not dry at the edges. If it still looks dry near the end, add a small splash of water or orange juice, stir, and bake for 10 to 15 minutes more.

Can I make it less sweet (or more sweet)?

Absolutely. Reduce the sugar to 50g for a sharper, more savoury finish, or add an extra tablespoon if you love it more like a chutney-style side. Taste at the end and adjust with a little extra vinegar or sugar until it suits your meal.

How do I get that deep purple colour?

Acid helps keep the colour vibrant, so don’t skip the vinegar. Also avoid boiling it on the hob uncovered for long periods. Slow oven braising with a lid gives the best colour and gloss.

Serving Suggestions

• With roast turkey, stuffing, and gravy
• Alongside roast pork, crackling, and apple sauce
• With sausages and buttery mash
• Next to a nut roast or mushroom Wellington
• As part of a festive buffet with cold meats and cheese

Storage

Room temperature

Let it cool, then don’t leave it out for more than 2 hours. This is best cooled quickly and refrigerated, especially because it’s a make-ahead favourite.

Refrigerator

Store in an airtight container for up to 5 days. Reheat gently in a saucepan over low heat, stirring often, or warm in a covered dish in the oven at 160°C (140°C fan) until hot.

Freezing

Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat slowly on the hob. If it looks a touch dry after freezing, loosen with a splash of water or orange juice.

Nutrition

• Calories: 170 kcal
• Carbohydrates: 26 g
• Protein: 2 g
• Fat: 6 g
• Saturated fat: 3 g
• Sodium: 120 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs