Braised Red Cabbage

Until a few months ago, I had never tried making this, but it really is a tempting dish for winter and such a vibrant splash of colour on the plate too. Previously I always used to buy it from Cook, but so pleased that I can make it myself now, as I’m aiming to buy less ready-made products. I’ve now made it several times, including as one of the side dishes for our Christmas dinner.

Braised Red Cabbage

Braised Red Cabbage (serves 4-6 as a side dish)


half a red cabbage
2 rashers of bacon
1 medium onion
1 eating apple
2 tbsp olive oil
75ml balsamic vinegar


Chop the red cabbage into small chunks.
Cut the bacon into small pieces.
Peel and chop the onion into small pieces.
Gently heat olive oil in a large saucepan.
Add bacon and cook for about 2 minutes.
Add onion and cover saucepan with lid.
Cook for about 5 minutes.
Meanwhile peel and core the apple, then cut into small pieces.
Add red cabbage, apple and vinegar.
Cover saucepan with lid again.
Simmer gently for about an hour, stirring occasionally.
Serve hot as a side dish.

Braised Red Cabbage

This tastes delicious. Real comfort food for winter.

Also this can be made ahead of schedule if desired, and will keep for a few days in the fridge. It can then be reheated.

I’d love to hear about your favourite comfort foods?

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19 thoughts on “Braised Red Cabbage

  1. Susan B

    We used to enjoy braised cabbage quite often but, somehow, have drifted away from it as a regular dish. Thank you for the nudge and the recipe: autumn is the perfect time to try again.


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