Delia Smith braised red cabbage is a classic British side dish with soft, silky texture and a beautifully balanced sweet and tangy flavour. The cabbage slowly cooks until tender, soaking up gentle spices, apple, and vinegar for depth without heaviness. It is an easy, forgiving recipe that suits beginners and confident cooks alike. Total time is around 1 hour 30 minutes, most of it hands off.
Ingredients
For the Braised Red Cabbage
- 1 medium red cabbage, about 900 g
- 1 large onion, finely chopped
- 2 eating apples, peeled, cored, and sliced
- 25 g butter
- 2 tbsp olive oil
- 2 tbsp soft brown sugar
- 3 tbsp red wine vinegar
- 150 ml water
- 1 bay leaf
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make Delia Smith Braised Red Cabbage
Can I bake this as a loaf instead?
Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.
What size tray bake tin works best?
A tin around 23 x 30cm gives the ideal depth and even baking.
Can I use wholemeal flour?
You can replace half the flour with wholemeal, but the cake will be slightly denser.
Is this cake suitable for children?
Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.
Tips for Best Results
Why is my red cabbage still crunchy?
Red cabbage needs slow, gentle heat. Keep the temperature low and allow enough time for the fibres to soften fully.
How do I stop it tasting too sharp?
Balance is key. If it tastes too acidic, stir in a little extra brown sugar and let it cook for a few more minutes.
Can I make this ahead of time?
Yes, this dish improves with time. Make it a day ahead and reheat gently for deeper flavour.
Do I need a casserole dish?
A heavy pot with a tight lid works well. The key is even heat and good moisture retention.
Serving Suggestions
- Serve with roast turkey, goose, or chicken
- Pair with sausages and mashed potatoes
- Add to festive plates with stuffing and gravy
- Spoon alongside pork chops or gammon
Storage
Room Temperature
Not recommended. Allow to cool, then refrigerate promptly.
Refrigerator
Store in an airtight container for up to 4 days. Reheat gently on the hob or in the microwave.
Freezing
Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition Information
- Calories: 145 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 6 g
- Saturated fat: 3 g
- Sodium: 120 mg
Nutritional values are estimates and may vary depending on ingredients used.
FQAs
Can I bake this as a loaf instead?
Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.
What size tray bake tin works best?
A tin around 23 x 30cm gives the ideal depth and even baking.
Can I use wholemeal flour?
You can replace half the flour with wholemeal, but the cake will be slightly denser.
Is this cake suitable for children?
Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.
Delia Smith Braised Red Cabbage
Course: Side DishCuisine: BritishDifficulty: Easy6
people15
minutes1
hour15
minutes90
minutes145
kcal1
hour30
minutesSlow-braised red cabbage with apple, gentle spice, and a perfect balance of sweet and tangy flavours. A classic British side dish ideal for roast dinners.
Ingredients
1 medium red cabbage, shredded
1 large onion, finely chopped
2 apples, peeled and sliced
25g butter
2 tbsp olive oil
2 tbsp soft brown sugar
3 tbsp red wine vinegar
150ml water
1 bay leaf
¼ tsp ground cinnamon
¼ tsp ground nutmeg
Salt, to taste
Black pepper, to taste
Directions
- Prepare and shred the red cabbage.
- Cook onion gently in butter and olive oil until soft.
- Add apples, sugar, vinegar, bay leaf, and spices.
- Stir in cabbage and water, then season lightly.
- Cover and simmer gently for 75 minutes, stirring occasionally.
- Adjust seasoning and reduce liquid if needed before serving.
Notes
- Flavour improves if made a day ahead.
- Keep heat low to prevent burning.
- Freezes well in airtight containers.
