• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Vegetables and Side Dishes

    Published: Nov 12, 2020 · Modified: Dec 9, 2021 by joskitchenlarder · 6 Comments. · This post may contain affiliate links ·

    Braised Red Cabbage

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Portion of braised red cabbage in a dish.

    My Braised Red Cabbage recipe is perfect for making ahead! Gently spiced and with subtle sweet & sour notes, it's an easy side dish for Christmas & beyond! (Vegan & Gluten-Free)

    Oval dish with red braised cabbage, raisins and spices.

    When I turn to my trusty braised red cabbage recipe you know Christmas is not that far-off.

    My kids even call it "Christmas Cabbage" despite the fact that it appears on our table well before and also beyond festive period.

    Spiced Red Cabbage - great make-ahead Christmas side dish

    Braised red cabbage is one of those side dishes that should always be made ahead. That's my opinion anyway.

    Main reason for that is that it allows for all the spices and flavourings to really permeate through it and make your final dish much tastier.

    The fact that it is such a great make-ahead side dish, makes it perfect not only for Christmas dinner itself but when entertaining. With side dish like this, there is one less thing to worry about, simply reheat it and it's done!

    Blackberry oval pot with braised red cabbage.

    Ingredients

    Red Cabbage - The star of the show. I used medium sized one approx. 800g/1.75lb. Depending on your requirements you can use smaller or bigger one and scale all your other ingredients up or down accordingly.

    Red Onion - Slightly milder than yellow onion and traditionally used in braised red cabbage recipes, it lends its lovely savoury sweetness to the dish when sautéed at the start with butter and oil.

    I don't know about you but I love the fact that braised red cabbage goes so well with all the lovely, woody spices that are associated with festive cooking and baking.

    The ones I use in my recipe are:

    Cinnamon Stick

    Star Anise

    Allspice Berries

    Cloves

    You will notice that I don't use apple in my recipe, instead I like to add raisins or sultanas and my secret ingredient - redcurrant jelly.

    They both add lovely, subtle sweetness to the cabbage and I don't feel like you need an apple here at all. Having said that, feel free to add it if you wish.

    Vinegar - I use organic apple cider vinegar in most of my cooking and baking but you can easily substitute it here with red wine or balsamic vinegar.

    Demerara sugar - It adds that caramel like flavour to the dish. Feel free to substitute it with brown sugar.

    Butter & Rapeseed / Olive Oil - I use vegan block butter (Flora Plant Butter is my favourite) but feel free to use regular unsalted butter if you're not plant based.

    The reason why I use mixture of butter and oil is to prevent butter from burning.

    Red cabbage, raisins, red onion and spices.

    How long does braised red cabbage last in the fridge for?

    Stored properly, it will keep in the fridge for up to 3 days.

    Can I freeze braised red cabbage?

    Absolutely! Braised red cabbage freezes beautifully. Simply pop it in a freezer safe container for up to 2 months.

    As we tend to eat it quite a lot in winter I usually freeze it in portions big enough as a side for one dinner which I take out as and when I need it.

    To defrost, take it out of the freezer the night before and thaw in the fridge or defrost in the microwave or gently in a pan on the hob/stove top.

    How to reheat braised red cabbage?

    The easiest way to reheat it is either in a pan over a low heat or in the microwave until it is piping hot.

    Red cabbage in a white oval dish with cinnamon stick.

    How to make braised red cabbage - Step-By-Step Instructions

    • Put raisins/sultanas in a bowl and cover them with boiling water. Set aside.
    • Cut red cabbage into quarters and remove the core. Using sharp knife or mandolin slicer thinly slice or shred it.
    • Peel, half and thinly slice red onion.
    Bowl with raisins covered with water.
    • Heat up butter and oil in a large casserole, add sliced onions and fry then until they start to soften 5-8min.
    • Add sliced red cabbage and give it a good stir.
    • Add all of the remaining ingredients (sugar, vinegar, spices, redcurrant jelly, water, salt & pepper) with the exception of raisins and mix well.
    • Sliced red onion frying in a pot.
    • Hand stirring red cabbage with a wooden spoon.
    • Pot with red cabbage, sugar, spices & redcurrant jelly.
    • Cover and let it simmer over low heat for an hour stirring occasionally. Add a splash of water if you see your mixture is getting dry although you shouldn't have to.
    • After one hour add soaked raisins/sultanas with the liquid, mix them in and simmer for another 5-10 minutes.

    ***Pro Tip***

    I like my cabbage slightly al dente, but if you prefer yours really soft, feel free to simmer it for longer 1.5-2 hours.

    Make sure you add raisins/sultanas towards the end of cooking time.

    • Black oval pot with braised red cabbage.
    • Raisins with liquid being added to the pot with cabbage.
    • Pot with red cabbage and raisins on top being stirred.

    Have you tried my Braised Red Cabbage?
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    More festive recipes you might enjoy

    Vegan Roast Potatoes

    Vegan Onion Gravy

    Roasted Brussels sprouts with Balsamic Vinegar & Walnuts

    Vegan Lentil Roast

    Butternut Squash Veggie Wellington

    Sage and Onion Stuffing (Vegan)

    Almond Pastry Mince Pies

    Gingerbread Brownies

    Gingerbread Cake (Traybake) - Vegan

    Easy Cranberry Compote (Sauce) with Rosemary

    Roasted Brussels sprouts with Parmesan and Garlic

    Mushroom & Walnut Pâté (Vegan)

    Easy Chocolate Gingerbread Biscuits

    Butternut Squash & Chestnut Soup

    Puff Pastry Mince Pie Swirls

    Easy Cheese Puffs (Gougeres)

    Party Sausages with Honey & Mustard Glaze

    Subscribe to our newsletter!

    Close up of cooked red cabbage with cinnamon stick and star anise.

    📋 Recipe

    Oval dish with red braised cabbage, raisins and spices.
    Print Pin
    5 from 5 votes

    Braised Red Cabbage

    My Braised Red Cabbage recipe is perfect for making ahead! Gently spiced and with subtle sweet & sour notes, it’s an easy side dish for Christmas & beyond! (Vegan & Gluten-Free)
    Course Side Dish
    Cuisine British
    Keyword braised red cabbage, Christmas cabbage, spiced red cabbage

    Equipment

    • Cast Iron Oval Casserole Dish with Lid 29cm*
    • Large Chef's Knife*
    • Wooden Spoon*
    • Mandoline Slicer*
    Prep Time 15 minutes minutes
    Cook Time 1 hour hour 10 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 9 servings
    Calories 109kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 800 g red cabbage thinly sliced/shredded
    • 1 red onion peeled and thinly sliced
    • 25 g unsalted (vegan) butter I use Flora Plant Butter
    • 1 tablespoon rapeseed/olive oil
    • 50 g raisins or sultanas
    • 2 tablespoon demerara or brown sugar
    • 4 tablespoon apple cider vinegar see notes
    • 1 cinnamon stick
    • 10 allspice berries
    • 2 star anise
    • 5 cloves
    • 2 tablespoon redcurrant jelly
    • 100 ml water

    Instructions

    • Put raisins/sultanas in a bowl and cover them with boiling water. Set aside.
    • Cut red cabbage into quarters and remove the core. Using sharp knife or mandolin slicer thinly slice or shred it.
    • Peel, half and thinly slice red onion.
    • Heat up butter and oil in a large casserole dish, add sliced onions and fry then until they start to soften 5-8min.
    • Add sliced red cabbage and give it a good stir.
    • Add all of the remaining ingredients (sugar, vinegar, spices, redcurrant jelly, water, salt & pepper) with the exception of raisins and mix well.
    • Cover and let it simmer over low heat for an hour stirring occasionally. Add a splash of water if you see your mixture is getting dry although you shouldn’t have to.
    • After one hour add soaked raisins/sultanas with the liquid, mix them in and simmer for another 5-10 minutes.
    • ***PRO TIP***
      After one hour red cabbage will be tender but not too soft or mushy. If you prefer it softer simply, simmer it for longer, even 1.5-2hrs.
      Make sure to add your raisins towards the end of cooking.

    Notes

    • Nutritional information is approximate, per serving and should be treated as a guideline only. 
    • Apple cider vinegar can be substituted with red wine vinegar or balsamic vinegar if you prefer. 
    • My braised red cabbage doesn't include an apple which is found in many traditional recipes. Feel free to add it if you want to. 
    • Cooked cabbage will keep in the fridge for up to 3 days or in the freezer for up to 2 months. 
    • To defrost simply thaw it in the fridge overnight or if in a hurry pop it in the pan to reheat on the hob or in the microwave. 

    Nutrition

    Nutrition Facts
    Braised Red Cabbage
    Amount Per Serving
    Calories 109 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g5%
    Sodium 47mg2%
    Potassium 285mg8%
    Carbohydrates 18g6%
    Fiber 3g12%
    Sugar 9g10%
    Protein 2g4%
    Vitamin A 992IU20%
    Vitamin C 52mg63%
    Calcium 50mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    More Vegetables & Side Dish Recipes

    • Platter with a row of kohlrabi schnitzel slices garnished with dill.
      Kohlrabi Schnitzel
    • Close up of kohlrabi on a wooden board.
      How to Cook Kohlrabi
    • Close up of cheese and onion quiche.
      Cheese and Onion Quiche (with Wild Garlic)
    • Wild garlic butter on toast with the log of butter and garlic leaves.
      Wild Garlic Butter

    Reader Interactions

    Comments

      5 from 5 votes (2 ratings without comment)

      Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ian says

      December 24, 2024 at 10:07 am

      5 stars
      Amazing, thank you.

      Reply
      • joskitchenlarder says

        December 27, 2024 at 9:11 am

        Thank you Ian! 😊

        Reply
    2. Linda says

      March 19, 2023 at 2:45 pm

      5 stars
      Very tasty. I make it all the time not just for Christmas and it goes down a treat. Great

      Reply
      • joskitchenlarder says

        March 19, 2023 at 2:48 pm

        Hi Linda, It's definitely not just for Christmas and I'm so pleased you love the recipe. Thank you so much for your lovely feedback. 🙂

        Reply
    3. Choclette says

      December 18, 2020 at 5:58 pm

      5 stars
      Ooh yes, you know Christmas is coming when braided red cabbage starts making an appearance. Love it. We make a big batch for Christmas day, then live off the leftovers for the next few days.

      It's great to see so many different ways of making it. I always make the same, my mother's s always different and yours is different again. Maybe I should break out of my rut.

      Reply
      • joskitchenlarder says

        December 19, 2020 at 9:57 am

        You really cannot beat it, can you! I know what you mean, one simple dish like that but so many different ways of making it and I bet slightly different results when it comes to flavour.
        My mum also makes her red cabbage in a completely different way and although initially I started with her recipe, I have deviated from it massively throughout the years.

        Reply

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Trending

    • Soda bread loaf on a board with bread knife and butter.
      Irish Soda Bread with Yogurt
    • Bread with couple slices cut off, butter, jam & knives.
      Easy Wholemeal Bread Recipe (No Knead)
    • Close up of a veggie sausage roll on a baking tray.
      Vegetarian Sausage Rolls Recipe
    • Banana flapjacks decorated with banana slices.
      Healthy Banana Flapjacks

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2025 Jo's Kitchen Larder | All Rights Reserved

    • Facebook
    • X
    • Pinterest
    • Reddit
    • Flipboard
    • Email
    • WhatsApp

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.