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Braised red cabbage

Serves 6 (approx)

The recipe is written by Anna Hansen, named as chef patron at The Modern Pantry. I’ve torn it from a magazine but I’m afraid there’s no reference to it, or the date, on the clipping.

vegetarian, vegan (depending on the wine used), gluten free, dairy free


1 medium red cabbage, sliced
1 white onion, sliced
3 Braeburn apples, grated with skin on (the original recipe calls for 2 Bramleys, which I didn’t have)
1 cinnamon stick
1 tbsp ground allspice
200g soft brown sugar
250ml red wine (the original recipe calls for red wine vinegar, which I didn’t have)
300ml apple juice
zest and juice of one small orange


  1. Put all the ingredients in a large, heavy-bottomed saucepan and mix thoroughly.
  2. Cover with a tight-fitting lid and cook over a medium heat for five minutes.
  3. Reduce the heat to the lowest setting and leave to simmer for 30 mins or until the cabbage is tender, stirring every 10 mins.
  4. Taste, and adjust the balance of acid to sweet to your taste.

Recipe suggestions:
  • Tastes great with pork.
  • Try leftovers on rye bread with sliced boiled new potatoes and black pepper.
  • Freezes well.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Braised red cabbage close up