Braised red cabbage with apple, butter, honey and allspice

Home-made red cabbage with apple: finely shredded red cabbage braised with apples, onion, cider vinegar, bay, cloves and allspice, finished with butter and honey. A side for lunch and festive roasts.

At a glance

• Serves 6
• Prep time: 20 min
• Cooking time: 60 min
• Total time: 80 min
• Calories: 163 kcal per serving
• Protein: 3 g
• Fat: 5 g
• Carbs: 25 g

Ingredients

• 1kg red cabbage
• 1 onion
• 2 apples
• 30g butter
• 4 tbsp apple cider vinegar
• 200ml apple juice
• 3 allspice berries
• 2 tbsp honey
• 1 tsp salt
• 2 bay leaves
• 3 cloves

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Remove the outer leaves and the core of the red cabbage and slice it into fine shreds.
2. Dice the onion, peel the apples and cut them into small pieces.
3. Soften the onion in the butter for 3 min, add the red cabbage and fry for 5 min, stirring.
4. Add the apples, cider vinegar, apple juice, salt, bay leaves, cloves and allspice, cover and braise the red cabbage over a low heat for 50 min. Stir now and then.
5. Take out the bay leaves, cloves and allspice, stir in the honey and season the red cabbage to taste with salt and vinegar.

Good to know

Home-made red cabbage tastes fresher than the jarred kind, and you decide how sweet it is. It can easily be cooked two days ahead. Reheated, it tastes even more rounded.

Swaps

Butter → olive oil (vegan with maple syrup instead of honey). Apple cider vinegar → red wine vinegar. Apple juice → redcurrant juice (pure, unsweetened). Allspice → 1 cinnamon stick.

Cooking tips

Add the acid early so the colour stays bright red. Only stir in the honey at the end.

Storage

5 days in the fridge or 6 months in the freezer.

Allergens

Gluten-free, no egg or nuts; contains milk (butter). Because of the honey, not for babies under one year old. Suitable in pregnancy.