This braised red cabbage is a true comfort dish - beautifully balanced between sweet and tangy, with a melt-in-the-mouth texture. Slow cooked with vinegar and sugar, it’s the perfect side for game dishes, casseroles, roast dinners, sausages, duck, goose, beef and festive feasts. Easy to make ahead and reheat, it adds colour, warmth, and a hint of luxury to your plate.
The original recipe is from Gordon Ramsay's Sunday Lunch and Other Recipes from the F Word recipe book. Personally I'm not a fan of braised red cabbage with festive spices, so was very glad when I found this simple but very tasty recipe for braised red cabbage in Gordon Ramsay's book. See the Tips though for several optional variations.
It’s a budget-friendly dish that's long-lasting, and tastes even better the next day! Use up any leftovers in sandwiches, wraps or bubble and squeak.
Tips
- Optional variations:
- Add red wine, cloves and cranberries for a festive version.
- Add a handful of raisins or cranberries for extra sweetness.
- Add a pinch of nutmeg or allspice for a spiced winter twist.
- Sauté chopped bacon before adding it to the cabbage for smoky richness.
- Include juniper berries and caraway seeds for German-style red cabbage.
- This braised red cabbage recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes – it tastes even better the next day. Keep it in the fridge for up to 3 days and reheat gently on the hob or in the microwave.
Yes - freeze for up to 3 months and defrost overnight before reheating.
You can reduce or replace it with lemon juice for a milder acidity.
Yes, if you use oil or vegan butter instead of dairy butter.
Yes - cook on low for 4 to 5 hours, stirring halfway through.
This can happen if the acidity is too low - vinegar keeps the colour vibrant and red.
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HOW TO MAKE THIS BRAISED RED CABBAGE
Ingredients
- 1 red cabbage (approx. 1kg), quartered, cored and finely shredded
- 200ml clear malt vinegar
- 150g light brown sugar
- 150g unsalted butter, melted
- 2 tsp salt
- 1 tsp freshly ground black pepper
Instructions
- Heat the oven to 200C/fan 180C fan/gas 6. Place the shredded cabbage in a large ovenproof casserole. Pour in the vinegar, sprinkle over the sugar and add the melted butter. Season with the salt and freshly ground black pepper and stir well to combine.
- Cook in the oven for 1.5 hours, stirring every 30 minutes to prevent the top from drying out. If there is still a lot of liquid at the end of the cooking time, using a slotted spoon, transfer the cabbage to a serving dish. Put the casserole on the hob over a high heat and boil for 2 to 3 minutes, until it’s reduced to a syrupy sauce. Pour it back over the cabbage, toss to coat and serve.
Goes Well With
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8 FESTIVE SIDES
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Braised Red Cabbage
Ingredients
- 1 red cabbage (approx. 1kg) quartered, cored and finely shredded
- 200 ml (6.8 floz) clear malt vinegar
- 150 g (5.3 oz) light brown sugar
- 150 g (5.3 oz) unsalted butter melted
- 2 tsp salt
- 1 tsp freshly ground black pepper
Instructions
- Heat the oven to 200C/fan 180C fan/gas 6. Place the shredded cabbage in a large ovenproof casserole. Pour in the vinegar, sprinkle over the sugar and add the melted butter. Season with the salt and freshly ground black pepper and stir well to combine.
- Cook in the oven for 1.5 hours, stirring every 30 minutes to prevent the top from drying out. If there is still a lot of liquid at the end of the cooking time, using a slotted spoon, transfer the cabbage to a serving dish. Put the casserole on the hob over a high heat and boil for 2 to 3 minutes, until it’s reduced to a syrupy sauce. Pour it back over the cabbage, toss to coat and serve.
Notes
- Optional variations:
- Add red wine, cloves and cranberries for a festive version.
- Add a handful of raisins or cranberries for extra sweetness.
- Add a pinch of nutmeg or allspice for a spiced winter twist.
- Sauté chopped bacon before adding it to the cabbage for smoky richness.
- Include juniper berries and caraway seeds for German-style red cabbage.
- This braised red cabbage recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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