What is braised red cabbage?

Braising cabbage means to cook it low and slow in an oven dish, along with other ingredients. It’s normally cooked with liquids, such as cider vinegar, to soften it. Spices are also added, along with salt and pepper, to give the dish an extra depth of flavour.

How do you cook red cabbage?

Aside from braising cabbage, you can also boil it. Bring a pan of water to the boil, add the sliced cabbage and boil until tender, stirring occasionally. This should take around 8–10 mins, depending on how thinly sliced the cabbage is. You can also steam cabbage. Use a steamer basket over a bowl of boiling water and cook until the cabbage is tender. This should take around 12–15 minutes. Sauteing cabbage is easy and delicious. Heat a large saucepan on a medium high heat. Add a tablespoon of olive oil and a knob of butter, then your sliced cabbage, along with salt, pepper and any spices you want to use. Sauté or 12–15 minutes, or until crispy and tender.

Do you cook red cabbage the same as green cabbage?

Red and green cabbage have a very similar flavour. They also take the same amount of time to cook. So, in that respect, they’re pretty much interchangeable. The only real difference when it comes to cooking them, is their colour. Red cabbage can change to a bluey colour when cooked. Luckily, there’s a little trick to stop this happening...

How do you stop red cabbage from turning blue?

As long as it’s acidic, it’ll stay red. When it’s cooked, that acid is lost. This will lead to horrible looking blue cabbage. The way to keep the colour is simple. Add something acidic. For this dish, I’ve added a dash of vinegar. You could also use lemon juice. I’ve also added apple to this recipe. Not only are they great when paired with cabbages, but they keep that lovely colour too. Bonus!

How long does braised red cabbage keep?

If you have braised cabbage leftovers, you can keep it covered in the fridge for 2–3 days.

Can you freeze braised red cabbage?

Braised cabbage freezes really well. If you want to save your leftovers for longer, store them in an airtight freezer-friendly container. Place it in the freezer and freeze it for up to 3 months.

How do you reheat braised red cabbage?

Defrost in the fridge overnight, then simply reheat in a large saucepan on the hob. Reheat it on a medium heat for 5–8 minutes.

Is braised red cabbage good for you?

Red cabbage is fantastically healthy ! In fact, while green and red cabbage taste similar, the red kind contains ten times as many vitamins and antioxidants . Just one serving contains over half your recommended daily dose of vitamin C. It also contains vitamin K, vitamin B6, vitamin A, potassium, thiamine and riboflavin. It may help fight certain cancers, strengthen your bones, promote a healthy heart, improve your gut health and fight inflammation. That’s just the cabbage. Then there’s the amazing mood boosting, health enhancing benefits of the other ingredients in this recipe. Cloves, cinnamon, nutmeg and sultanas are good for you.

What does red cabbage go with?

Lamb leg steaks – an incredibly delicious recipe, this one is great for a special occasion and goes particularly great with cabbage side dishes Whole smoked turkey – take Christmas to another level with this smoked masterpiece Smoked beef short ribs – if you’ve never tried smoked beef short ribs prepare your tastebuds for a supreme treat Indian roast leg of lamb – if you want to spice things up this Christmas, this is the recipe for you. Plus, it goes great with vegetable side dishes like this one Smoked chicken – another smoked sensation, this one will make your festive feast extra merry

Braised Red Cabbage - A Chrismas Side Dish

Description

Braised Red Cabbage is the classic Christmas side dish that goes well with roast meat. Cooked low and slow with wine and spices, it's loved by all.

Ingredients

Units Scale

1 red cabbage, outer leaves removed
250g (1/2lb) red onions, peeled and halved
250g (1/2lb) apples, cored, peeled and cubed
100g (1/2 cup) sultanas
60ml (1/4 cup) port
28g (2 tbsp) brown sugar
60ml (1/4 cup) red wine vinegar
1g (1/4 tsp) ground cloves
1g (1/4 tsp) ground cinnamon
1g (1/4 tsp) ground nutmeg
14g (1 tbsp) butter/oil [optional]

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Instructions

First, preheat the oven to 180°C / 160 °C fan / 355°F / gas mark 4.
cut the cabbage into wedges and then cut out the stalk.
Using the slicer attachment (thick side up) of the K-Mojo DigiMaster, feed the cabbage and onions into the tube until everything is sliced.
Tip the cabbage and onions into a large ovenproof dish, then add the apples, sultanas, port, brown sugar, red wine vinegar, cloves, cinnamon and nutmeg. Stir until well mixed.
Place the lid on the dish and transfer to the oven to cook for 1½ hours. Stir the cabbage every 20-30 minutes during this period. If you don’t like your cabbage al dente, cook for longer until desired texture is achieved.
Remove from the oven and stir in the butter, if using, before serving to give a glossy finish.
Season to taste and serve immediately with your favourite main course. Enjoy!

Notes

This dish is ideal for making ahead and stores well in the fridge for up to 4 days. This recipe freezes well.
To reheat, warm through on the stove.
If you find you have a lot of left-over cabbage, don't worry! It can be frozen by following a few easy steps found in my guide on freezing cabbage.

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Category: Side Dish
Method: Bake
Cuisine: British