Christmas Spiced Braised Red Cabbage

Close up on the chunky braised red cabbage in an oval serving dish on a wooden table

Christmas Spiced Braised Red Cabbage

Learn how to make this simple braised cabbage recipe that is just the perfect side dish for your Thanksgiving or Christmas dinner or Sunday Roasts. With the delicious flavors of apples, brown sugar and balsamic vinegar, it is so easy to make and has no wine in it so you can serve the kids without any worries. It does have an extra special ingredient that adds so much flavor and fruity sweetness!!!

4.88 from 50 votes

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Prep Time 10

Cook Time 1 10

Total Time 1 20

Course Side

Cuisine English

Servings

Calories 173 kcal

Ingredients

1 red cabbage
1 red onion
½ stick butter
¼ teaspoon salt
2 green apples
1 cinnamon stick - see note 1
1 star anise - see note 1
4 whole cloves or ¼ teaspoon ground cloves - see note 1
¼ teaspoon ground nutmeg - see note 1
⅓ cup brown sugar
½ cup water
½ cup balsamic vinegar
¼ cup blackcurrant jam/blackcurrant cordial - see note 2
2 tablespoon boiling water - see note 2

Instructions

Remove the core and any thick leaves from the red cabbage then, cut into a chunky shred and set to one side. (see post for pictures)
1 red cabbage
Peel and finely chop the onion.
1 red onion
Melt the butter in a large pan, over a medium heat and add the onion and salt.
½ stick butter
¼ teaspoon salt
Cook the onion in the butter for a 3-4 minutes, until soft but not coloured.
Add in the cinnamon stick, star anise, cloves and nutmeg.
1 cinnamon stick - see note 1
1 star anise - see note 1
4 whole cloves or ¼ teaspoon ground cloves - see note 1
¼ teaspoon ground nutmeg - see note 1
Stir and set over a low heat.
Add in the cabbage and sauté for 5 minutes.
Whilst the cabbage is cooking cut the apples into quarters and remove the core, then cut into small chunks.
2 green apples
Add the apple, brown sugar and vinegar and water to the pan. Bring to a simmer then reduce the heat to very low, place on the lid and cook for 50 minutes, stirring occasionally to ensure it doesn't stick.
⅓ cup brown sugar
½ cup balsamic vinegar
½ cup water
After 50 minutes remove the lid and bring the liquid back to a simmer.
Stir in the blackcurrant cordial or blackcurrant jam and boiling water and cook for 10 minutes or until all the liquid has evaporated.
¼ cup blackcurrant jam/blackcurrant cordial - see note 2
2 tablespoon boiling water - see note 2
Remove the spices and serve immediately or chill and keep refrigerated for up to 3 days or in the deep freeze for 2 months.

Notes

The spices in this give the dish a real Christmassy flavor, however feel free to leave them out if you prefer a plainer red cabbage dish.
If you cannot find blackcurrant cordial then use ¼ cup of blackcurrant jam and thin it down with 3 tablespoons of boiling water.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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