Sides · Vegetarian · Fall · Make ahead · Baking

Braised Red Cabbage with Apples

Name: Braised Red Cabbage with Apples
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 8 side servings
Ingredients: 900 g red cabbage; 450 g cooking apples, peeled, cored and finely chopped; 450 g onions, peeled and finely chopped; 1 clove garlic, finely chopped; ¾ whole nutmeg, freshly grated; ¼ tsp ground cinnamon; ¼ tsp ground cloves; 3 tbsp brown sugar; 3 tbsp wine vinegar; 10 g butter, cut into small pieces; ½ tsp fine salt, plus more to taste; ¼ tsp freshly ground black pepper

Finely shredded red cabbage cooks slowly with apples, onions, wine vinegar and warm spices. A sweet-tart side to prepare ahead for an autumn roast dinner.

Recipe by Tasty Recipes

Published 2026-09-16

2 hr 55 minMakes 8 side servings

Timing breakdown · 2 timed stages

Allow about 25 minutes to prepare and 2 to 2½ hours to braise. The total uses the longer cooking time; the cabbage should be fully tender before serving.

Preparation: 25 min
Cooking: 150 min

Baking Step 4: 2 to 2½ hours
Chilling Step 6: 2 hours

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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How to make Braised Red Cabbage with Apples

01
Heat the oven to 150°C (300°F). Wash the produce. Remove damaged outer cabbage leaves, quarter the head and cut out the firm core. Slice the remaining leaves into fine ribbons.
02
Combine the chopped apples, onions and garlic in a bowl. Separately mix the nutmeg, cinnamon, cloves and sugar so the small quantities of spice can be distributed evenly.
03
Build alternating layers of cabbage and the apple-onion mixture in the casserole, scattering the spice mixture, salt and pepper between layers. Add the wine vinegar and distribute the butter over the surface.
04
Cover tightly and bake for 2 to 2½ hours, stirring once or twice. Check that the thickest cabbage pieces are soft; continue cooking if they remain firm. If the bottom is drying out, stir in a small splash of water and replace the lid.
05
Stir well, taste and adjust the seasoning. Serve as a side with roast chicken, pork or a vegetarian main. This is a slowly cooked, tender dish rather than a crunchy slaw.
06
For leftovers, divide into shallow containers and refrigerate promptly, within 2 hours. Keep refrigerated for 2 to 3 days or freeze. Thaw in the refrigerator and reheat the portion needed to 74°C (165°F), stirring for even heating. Discard uneaten reheated portions.

Recipe questions

Does ¾ nutmeg mean ¾ teaspoon?

No. The credited formula uses three-quarters of a whole nutmeg, freshly grated. A whole nutmeg and a teaspoon are different measures; do not treat them as interchangeable.

Which apples should I use?

Choose tart cooking apples, peeled and cored before chopping. Their pieces soften during braising, so this dish is not meant to retain crisp apple cubes.

Is this a quick cabbage side?

No. Set aside almost 3 hours including preparation. The low oven and covered pot are part of the method, and larger or thicker cabbage ribbons may take longer.

Can I make it ahead?

Yes. Follow the shallow-container cooling and refrigeration instructions, then reheat only the quantity you intend to serve. Keep it separate from raw meat in the refrigerator.

Is the recipe vegan?

This version contains butter, so it is vegetarian rather than vegan. No butter replacement has been tested for this adaptation.

What other vegetable sides can I make?

Try our honey roasted parsnips for a roast-style side, roasted cabbage steaks for a different cabbage texture, or apple cabbage slaw with maple Dijon dressing for an uncooked option.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from the BBC Berkshire recipe for Braised Red Cabbage with Apples. Adds measured starting seasoning, an estimated preparation allowance and Health Canada leftover guidance.

Adapted from BBC Berkshire.

Additional guidance: Health Canada: food safety tips for leftovers