Recipe: Braised spiced cabbage

Rating: 4.7 stars based on 865 reviews


  • 1 small red cabbage
  • 25g butter
  • 1 large onion, finely sliced
  • ½ tsp ground allspice
  • ¼ tsp freshly grated nutmeg
  • 1 Bramley apple, peeled, cored and grated
  • 4 tbsp red wine vinegar
  • 2 tbsp light muscovado sugar
  • 2 tbsp redcurrant jelly


  • Finely slice the cabbage, discarding the core and any tough pieces. Melt the butter in a pan with a tight-fitting lid over a medium heat. Cook the onion uncovered for 5 minutes until soft but not browned.
  • Stir in the spices then add the cabbage, apple, red wine vinegar and sugar plus 100ml cold water. Stir until thoroughly mixed and the sugar has dissolved. Season generously.
  • Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the redcurrant jelly, allow to melt, then serve.


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