Cider and apple braised cabbage

By Elisa Booker

January 9, 2017

From BBC Good Food

  • Prep: 10 mins
  • Cook: 1 hr 30 mins


1½ kg red cabbage

2 red onions, chopped

4 Granny Smith apples, peeled and cored and chopped

Zest of 1 orange or 2 clementines

2 tsp ground mixed spice

100g light soft brown sugar

3 tbsp cider vinegar

300ml dry cider

25g vegan butter


1Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.

2Pour over the vinegar and cider and dot the 'butter' on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender.

3The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.


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