December 23rd, 2009


Cider, Apple and Golden Sultana Braised Red Cabbage

It’s snowing outside and it’s nearly Christmas. A winter wonderland unfolding in front of my very own eyes.

It’s now only a matter of day’s before Christmas and I’m working my way down the list of recipes that I can prepare in advance. Soaking the devils in Armagnac , done! Mince pies, done! Beetroot and Orange Chutney, Done! Beetroot Gravadlax marinating, done!….and so the list goes on.

This cider, apple and golden sultana braised red cabbage is one of those trusty old recipe combinations that works very well with the Roast Turkey on Christmas day. The beauty about this recipe is that the longer you leave it to mature the better it gets. I make this about three day’s in advance, it would be perfect come Christmas day kept refrigerated or you could even freeze it if you really need to. All that needs doing on Christmas day is reheating the braised red cabbage in a saucepan on the cooker,so no need for the dish to go in the oven.

This side dish goes very well with turkey, chicken, pork, duck, goose, salmon, pheasant, quails and even sausages. So if you have any left from Christmas lunch it would be perfect for a slap up supper on Boxing day.


  • 1 red cabbage shredded
  • 40 g unsalted butter
  • 2 onions chopped
  • 50 g golden sultanas
  • 2 cloves of garlic
  • 3 tbs dark brown sugar
  • 3 tbs cider vinegar
  • 1 tsp freshly grated nutmeg
  • ¼ tsp ground cinnamon
  • 1 cinnamon stick
  • ¼ tsp ground cloves
  • 250ml Cider
  • Salt and freshly cracked black pepper
  • 2 bramley apples cored and cut into chunks
  • 1 orange, zest and juiced
  • 2 coxs apples

Preheat the oven to 150°C.

In a large oven proof casserole dish or saucepan( with metal handles) melt the butter until it starts to foam and saute the onion, garlic and sultanas for 5 minutes stirring occasionally, until the onions starts to turn golden brown.

Add the remaining ingredients, except the apples and orange zest, season well with salt and freshly cracked black pepper and cover with a tight fitting lid.

Place the dish into the preheated oven and cook for 2 hours stirring at half hourly intervals.

Remove the dish from the oven and stir in the orange zest and the prepared bramley apples and then cook for a further 30 minutes.

Remove the dish from the oven and cool the braised cabbage, keep refrigerated until needed. I like this cabbage best if it's left to mature for a day or two before eating.

To serve wash and core the coxes apples, slice and saute them until golden in a tablespoon of unsalted butter. Reheat the braised cabbage in a saucepan, bring the cabbage to a gentle simmer and simmer for approximately 15 minutes, stir regularly.

Serve the braised cabbage with the sauteed cox's apple slices.

Makes approximately 12 - 15 portions

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3 Comments to “Cider, Apple and Golden Sultana Braised Red Cabbage”

  1. Angela says:

    OOO yummy. I tried a vegan recipe by Bryant Terry. Collards, shredded, par boiled, chilled then sauted with raisins and orange juice. I added cloves of garlic when I did the saute. It turned out very good and a good alternative to the heavy ‘fat’ and pork versions of collards I was raised on. Cheers.

  2. Y says:

    Merry Christmas to you! Beautiful looking cabbage dish. Must bookmark this to try when the weather gets cold again! x

  3. James says:

    Ooh I like the apples with it too. Often do this with duck. Transforms red cabbage from what most people expect!

    Have a happy Cookmas!

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