Delia Smith Braised Red Cabbage Recipe

Braised red cabbage is one of those side dishes that quietly does a lot of heavy lifting on a Christmas or Sunday roast plate, its sweet, spiced flavour cutting through rich meats beautifully.

This is a proper, slow-braised version, cooked low and gentle until the cabbage turns soft and glossy, its colour deepening to a rich, almost purple hue.

It’s genuinely one of the easiest things on this site, needing very little attention once it’s in the oven.

Why Long, Slow Cooking Transforms Red Cabbage So Completely

Raw red cabbage is tough, slightly bitter, and takes real effort to chew through, which is exactly why this dish relies on a long, gentle braise rather than a quick cook.

Given hours at a low temperature, the tough fibres in the cabbage slowly break down and soften, while the natural sugars in the apple and added sugar caramelise gently, mellowing the cabbage’s slight bitterness into something sweet and deeply savoury.

This transformation simply can’t be rushed — a quick sauté leaves the cabbage crunchy and considerably more bitter than the soft, sweet result a proper braise achieves.

Ingredients for Delia Smith Braised Red Cabbage

• 1 red cabbage, shredded
• 25g unsalted butter
• 1 onion, sliced
• 2 cooking apples, peeled, cored and sliced
• 100g soft dark brown sugar
• 100ml red wine vinegar
• 100ml red wine
• 1 tsp ground cinnamon
• 4 cloves
• 2 bay leaves
• Salt and freshly ground black pepper

How to Make Delia Smith Braised Red Cabbage — Step by Step

Step 1 — Preheat and Prepare

Preheat your oven to 150°C (130°C fan / Gas 2).

Step 2 — Soften the Onion

Melt the butter in a large, heavy-based casserole dish over medium heat. Cook the onion for 5–6 minutes, until softened.

Step 3 — Add the Cabbage and Apple

Add the shredded cabbage and sliced apples, stirring to combine.

Step 4 — Add the Sugar and Liquid

Stir in the brown sugar, red wine vinegar and red wine.

Step 5 — Add the Spices

Add the cinnamon, cloves and bay leaves, and season with salt and pepper.

Step 6 — Cover and Braise

Cover with a lid and cook in the oven for 2 to 2½ hours, stirring once or twice, until the cabbage is completely soft and deeply coloured.

Step 7 — Check the Consistency

If there’s excess liquid remaining once the cabbage is tender, simmer uncovered on the hob for a few minutes to reduce.

Step 8 — Remove the Whole Spices

Remove the bay leaves and cloves before serving.

My Top Tips for the Best Delia Smith Braised Red Cabbage

Don’t rush the braising time. This dish genuinely needs those hours in the oven for the cabbage to become properly tender and for the flavours to develop fully.

Use a tart cooking apple, not a sweet eating apple. A cooking apple breaks down more readily and balances the sweetness of the sugar with a bit of sharpness.

Stir occasionally during cooking. This helps everything cook evenly and stops the cabbage catching on the base of the dish.

Make it well ahead of when you want to serve it. This dish reheats beautifully and, like many braises, often tastes even better the next day.

Remove the whole spices before serving. Cloves in particular are unpleasant to bite into whole, so fish them out along with the bay leaves before bringing it to the table.

Serving Suggestions

Serve alongside roast pork, duck, game, or a traditional Christmas dinner. Its sweet, spiced flavour also pairs beautifully with sausages or a simple roast chicken.

How to Store Delia Smith Braised Red Cabbage

In the fridge: Store in an airtight container for up to 5 days. The flavour continues to improve over the first few days.

At room temperature: Not suitable — cool and refrigerate promptly after cooking.

In the freezer: Freezes very well for up to 3 months. Defrost fully in the fridge before reheating gently until piping hot throughout.

Delia Smith Braised Red Cabbage Recipe

Delia Smith's braised red cabbage recipe is sweet, warmly spiced and wonderfully simple. A classic side for roasts and Christmas dinner, full method inside.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 8 People

Course: Side Dish

Cuisine: British

Calories: 130

Ingredients Method Notes

Ingredients

  

• 1 red cabbage shredded
• 25 g unsalted butter
• 1 onion sliced
• 2 cooking apples peeled, cored and sliced
• 100 g soft dark brown sugar
• 100 ml red wine vinegar
• 100 ml red wine
• 1 tsp ground cinnamon
• 4 cloves
• 2 bay leaves
• Salt and freshly ground black pepper

See also  Delia Smith Bolognese Sauce Recipe

Method

 

1. Preheat oven to 150°C (130°C fan / Gas 2).
2. Soften the onion in butter.
3. Add cabbage and apples.
4. Stir in sugar, vinegar and wine.
5. Add spices and season.
6. Cover and braise for 2 to 2½ hours, stirring occasionally.
7. Reduce uncovered if needed.
8. Remove bay leaves and cloves before serving.

Notes

Don't rush the braising time; the cabbage needs those hours to become tender.

Use a tart cooking apple rather than a sweet eating apple.

Stir occasionally to cook evenly and prevent catching.

Remove whole spices like cloves and bay leaves before serving.

Freezes very well for up to 3 months.

Frequently Asked Questions About Delia Smith Braised Red Cabbage

Can I make this dish ahead of Christmas?

Yes, this is an excellent make-ahead side — it can be made several days in advance and kept in the fridge, or frozen for even longer, reheating beautifully either way.

Why is my cabbage still tough after cooking?

This usually means it simply needs more time. Give it another 20 to 30 minutes and check again, as braising times can vary slightly depending on the cabbage and your oven.

Can I make this on the hob instead of in the oven?

Yes, simmer very gently on the lowest possible heat, covered, stirring occasionally, for a similar length of time, keeping an eye on the liquid level.

Can I reduce the sugar in this recipe?

Yes, you can adjust the sugar to taste, though it does play an important role in balancing the natural bitterness of the cabbage, so I wouldn’t reduce it too drastically.