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Cider and apple braised cabbage

Yields1 ServingPrep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

From BBC Good Food

 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

Peel 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.


Pour 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.



The 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.