Delia Smith–style spiced red cabbage is a slow-braised side dish made with red cabbage, apples, onion, vinegar, brown sugar and warm spices. The gentle, covered cooking softens the cabbage while keeping its sweet-and-sour flavour balanced, making it a dependable partner for a roast or a festive meal.
Ingredients
- 1 medium red cabbage, about 2¼ lb (1 kg), outer leaves removed, quartered, cored and finely shredded
- 1 medium onion, about 5 oz (150 g), finely chopped
- 1 large cooking apple, about 7 oz (200 g), peeled, cored and chopped
- 2 tbsp (30 ml) red wine vinegar or cider vinegar
- 2 tbsp (30 ml) water
- 2 tbsp (30 g) soft brown sugar
- 2 oz (55 g) unsalted butter, cut into small pieces
- ½ tsp (1 g) ground cinnamon
- ¼ tsp (0.5 g) ground nutmeg
- ¼ tsp (0.5 g) ground cloves
- ¾ tsp (4 g) fine salt, plus more to taste
- ¼ tsp freshly ground black pepper
Instructions
- Heat the oven to 300°F (150°C). Prepare the cabbage, onion and apple as listed. Cut the cabbage into thin shreds so it softens evenly; discard the hard core.
- In a large ovenproof casserole with a tight-fitting lid, combine the cabbage, onion and apple. Add the vinegar, water, brown sugar, cinnamon, nutmeg, cloves, salt and pepper. Toss thoroughly to distribute the seasonings, then dot the butter over the top.
- Cover the casserole and bake for 1 hour. Take it out carefully, uncover and stir from the bottom so the cabbage cooks evenly. If it looks dry or begins to catch, add 1–2 tbsp (15–30 ml) water.
- Cover again and return the casserole to the oven for 30 minutes. Check a piece of cabbage: it should be tender but still have some texture. If it is not tender enough, cook covered in 10-minute increments, checking each time.
- Taste and adjust the seasoning. Add a little more salt, pepper, sugar or vinegar as needed to balance the sweet, sharp and spiced flavours. Serve hot, or cool promptly for later use.
Tips
- Slice evenly: Thin, consistent shreds cook at about the same rate. A sharp knife works well; a food processor’s slicing disc is useful for a large cabbage.
- Keep it covered: A close-fitting lid holds in steam and prevents the edges from drying out. If your lid is loose, cover the casserole tightly with foil before putting on the lid.
- Choose the apple to suit your taste: A tart cooking apple gives a sharper result; a firm eating apple makes the dish a little sweeter. Either is suitable.
- Balance only at the end: Cabbage and apples vary in sweetness. Taste after cooking before adding extra sugar or vinegar, and add small amounts at a time.
Serving Suggestions
Serve the cabbage hot alongside roast pork, ham, sausages or roast poultry, or pair it with a nut roast or other savoury vegetarian main. It also works with mashed potatoes, roast potatoes or a simple grain side. Because it is both sweet and tangy, serve a moderate spoonful beside richer dishes rather than mixing it into the main course.
Variations
For a more pronounced citrus note, add a strip of orange zest before cooking and remove it before serving. A small handful of raisins or chopped prunes can add fruity sweetness; if using them, reduce the brown sugar slightly and taste at the end. For a sharper, less sweet version, use cider vinegar and start with 1 tbsp (15 ml) sugar, adding more only if needed. Ground spices are convenient, but you can replace them with one small cinnamon stick and 2 whole cloves; remove the whole spices before serving. This is a flexible home-style preparation, and recipes for spiced braised cabbage vary in their fruit, sweetener and spice combinations.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered container. They keep for 3–4 days in the refrigerator. Reheat only the portion you need in a covered saucepan over low heat, stirring occasionally and adding a splash of water if it seems dry; alternatively, microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the centre with a food thermometer. For longer storage, freeze in an airtight container for up to 3 months; thaw in the refrigerator and reheat thoroughly. The cabbage may soften further after freezing.
Frequently Asked Questions
Can I make spiced red cabbage ahead?
Yes. Cook it completely, cool it promptly and refrigerate it in a covered container. Reheat it gently before serving, stirring occasionally and checking that it reaches 165°F (74°C).
Why is my red cabbage still firm?
The shreds may be thick, the oven may run cool, or the cabbage may need more time. Cover it again and continue cooking in 10-minute increments until tender. Add a tablespoon of water if the base looks dry.
Can I cook it on the stovetop?
Yes. Put the ingredients in a heavy lidded saucepan and cook over the lowest heat, stirring periodically, until tender—usually about 1–1½ hours. Keep the lid on between stirs and add a little water if the pan begins to dry out.
Can I use white cabbage instead?
You can, but the flavour and appearance will differ: white cabbage is milder and will not give the dish its characteristic deep colour. Check it earlier, since a finely shredded white cabbage may become tender sooner.
Is this recipe vegetarian?
Yes, as written, provided the butter you use is vegetarian. To make it dairy-free, replace the butter with an equal amount of a neutral plant-based alternative; the cabbage will be slightly less rich.
Can I make it without sugar?
Yes. Leave out the sugar and taste the finished cabbage before serving. The apple still contributes sweetness, but the result will be more tart; add a little more apple if you want a gentler balance.
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