Perfectly Braised Red Cabbage Recipe to Elevate Your Holiday Feast

Braised red cabbage is a classic side dish that always makes an appearance around this time of year in our house. Its natural sweetness and tangy notes balance beautifully with rich, savoury meats like pork belly.

Why Braised Red Cabbage Works So Well

Red cabbage has a firm texture and a slightly bitter edge when raw. Braising softens the cabbage and allows it to absorb the flavors of butter, sugar, port, and vinegar. The sweetness from the brown sugar and grated apple cuts through the acidity of the red wine vinegar and port, creating a harmonious blend of tastes.

This balance makes braised red cabbage a perfect match for fatty or salty dishes, especially pork belly. The cabbage’s sweetness refreshes the palate and adds a vibrant contrast to the richness of the meat.

Ingredients You’ll Need

• 50g butter

• 50g soft brown sugar

• 70ml port

• 70ml red wine vinegar

• 1 Braeburn apple, grated

• 1 red cabbage, finely shredded

  
  

Each ingredient plays a key role:

• Butter adds richness and helps soften the cabbage.

• Soft brown sugar brings a deep, molasses-like sweetness.

• Port adds fruity complexity and depth.

• Red wine vinegar provides acidity to balance the sweetness.

• Braeburn apple contributes fresh, natural sweetness and texture.

• Red cabbage is the star, offering color, crunch, and flavor.

  
  

Step-by-Step Cooking Instructions

1. Preheat your oven to 160°C (320°F).

   
   

2. Melt the butter in a large casserole dish over medium heat.

   
   

3. Add the brown sugar and stir until it dissolves completely.

   
   

4. Pour in the port and red wine vinegar. Let the mixture bubble gently for a minute or two to blend the flavors.

   
   

5. Add the grated Braeburn apple and finely shredded red cabbage to the casserole. Stir well to coat the cabbage evenly with the liquid.

   
   

6. Cover the casserole with a lid and place it in the preheated oven.

   
   

7. Cook for 2 hours, stirring occasionally to prevent sticking and ensure even cooking.

   
   

Tips for the Best Braised Red Cabbage

• Choose the right cabbage: Look for a firm, fresh red cabbage with vibrant color and no blemishes.

  
  

• Grate the apple finely: This helps the apple melt into the cabbage and release its sweetness without large chunks.

  
  

• Stir occasionally: This prevents the cabbage from sticking to the casserole and ensures even cooking.

  
  

• Adjust sweetness and acidity: Taste the cabbage after an hour and add a little more sugar or vinegar if needed to suit your preference.

  
  

• Make ahead: Braised red cabbage tastes even better the next day, so consider preparing it in advance to save time on the day of your feast.

  
  

Serving Suggestions

Braised red cabbage pairs wonderfully with pork belly, roast pork, sausages, or even roasted duck. Its vibrant color and rich flavor make it a standout side dish for holiday dinners, family gatherings, or special occasions.

Serve it warm alongside your main course, or let it cool slightly and use it as a topping for sandwiches or burgers to add a sweet and tangy crunch.