Braised Red Cabbage with Cider, Apple, and CranberryBraised Red Cabbage with Cider, Apple, and Cranberry
Braised Red Cabbage with Cider, Apple, and Cranberry
Braised Red Cabbage with Cider, Apple, and Cranberry
One of the first Christmas side dishes I leaned to make as a chef. I’ll always go back to this recipe. As soon as you start cooking your house will smell like Christmas.
Chef Adrian
Chef Adrian
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Recipe - Navan - Smith's
Braised Red Cabbage with Cider, Apple, and Cranberry
Braised Red Cabbage with Cider, Apple, and Cranberry
Prep Time20 Minutes
Servings6
Cook Time120 Minutes
Ingredients
4 tbsp duck or goose fat (or 2 tbsp rapeseed oil)
1 large red cabbage, trimmed, cored, and finely shredded
2 red onions, sliced
1 large cooking apple, peeled and grated
50g dried cranberries
300ml cider
300ml cranberry juice
6 tbsp redcurrant jelly
4 tbsp red wine vinegar
½ tsp ground ginger
Pinch of ground cloves
½ tsp ground cinnamon
Sea salt and black pepper
Directions
  1. Start by heating your fat or oil in a large, heavy-based pot over medium heat. If you're using duck or goose fat, it will give the cabbage a rich flavour, but rapeseed oil works fine too.
  2. Add the red onions and cook for 5–6 minutes until they’re soft and just starting to caramelise. Stir frequently to ensure even cooking.
  3. Next, add the shredded red cabbage and grated apple. Stir these into the onions and cook for another 5 minutes to allow the apple to add some sweetness.
  4. Pour in the cider and cranberry juice for depth and sharpness. Stir in the redcurrant jelly for sweetness, followed by the red wine vinegar, cinnamon, ginger, and a pinch of ground cloves. Season with sea salt and black pepper.
  5. Stir well to distribute the spices evenly, then bring the mixture to the boil to allow the flavours to meld.
  6. Once it’s bubbling, reduce the heat to a gentle simmer. Cover with a lid and cook for 1 to 1.5 hours, stirring occasionally to prevent sticking and ensure even cooking.
  7. When the cabbage is tender and packed with flavour, taste and adjust the seasoning if needed. If the mixture seems a bit dry, add a splash of cider or juice.
  8. Serve warm. This makes a perfect side dish for Christmas.
20 minutes
Prep Time
120 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
4 tbsp duck or goose fat (or 2 tbsp rapeseed oil)
SuperValu Signature Tastes Duck Fat (320 g)
SuperValu Signature Tastes Duck Fat (320 g)
€5.45€17.03/kg
1 large red cabbage, trimmed, cored, and finely shredded
Not Available
2 red onions, sliced
SuperValu Red Onions Net (750 g)
SuperValu Red Onions Net (750 g)
€0.99€1.32/kg
1 large cooking apple, peeled and grated
SuperValu Irish Bramley Cooking Apples (4 Piece)
SuperValu Irish Bramley Cooking Apples (4 Piece)
Only €1
€1.00€0.25 each
50g dried cranberries
SuperValu Cranberries (200 g)
SuperValu Cranberries (200 g)
€3.50€17.50/kg
300ml cider
Scotts Irish Cider Dry Cider (500 ml)
Age restricted item
Scotts Irish Cider Dry Cider (500 ml)
€3.80€0.01/ml
300ml cranberry juice
SuperValu Cranberry Juice  (1 L)
SuperValu Cranberry Juice (1 L)
€0.99€0.99/l
6 tbsp redcurrant jelly
Baxters Redcurrant Jelly (210 g)
Baxters Redcurrant Jelly (210 g)
€3.45€16.43/kg
4 tbsp red wine vinegar
Don Carlos Red Wine Vinegar (500 ml)
Don Carlos Red Wine Vinegar (500 ml)
€2.80€5.60/l
½ tsp ground ginger
Funky Soul Ground Ginger (28 g)
Funky Soul Ground Ginger (28 g)
€0.79€28.21/kg
Pinch of ground cloves
Goodall's Ground Cloves Glass Jar (48 g)
Goodall's Ground Cloves Glass Jar (48 g)
€3.39€70.62/kg
½ tsp ground cinnamon
Funky Soul Ground Cinnamon (32 g)
Funky Soul Ground Cinnamon (32 g)
€0.85€26.56/kg
Sea salt and black pepper
Cape Herb Twin Salt & Pepper Grinder (110 g)
Cape Herb Twin Salt & Pepper Grinder (110 g)
€3.99€36.27/kg

Recipe

  1. Start by heating your fat or oil in a large, heavy-based pot over medium heat. If you're using duck or goose fat, it will give the cabbage a rich flavour, but rapeseed oil works fine too.
  2. Add the red onions and cook for 5–6 minutes until they’re soft and just starting to caramelise. Stir frequently to ensure even cooking.
  3. Next, add the shredded red cabbage and grated apple. Stir these into the onions and cook for another 5 minutes to allow the apple to add some sweetness.
  4. Pour in the cider and cranberry juice for depth and sharpness. Stir in the redcurrant jelly for sweetness, followed by the red wine vinegar, cinnamon, ginger, and a pinch of ground cloves. Season with sea salt and black pepper.
  5. Stir well to distribute the spices evenly, then bring the mixture to the boil to allow the flavours to meld.
  6. Once it’s bubbling, reduce the heat to a gentle simmer. Cover with a lid and cook for 1 to 1.5 hours, stirring occasionally to prevent sticking and ensure even cooking.
  7. When the cabbage is tender and packed with flavour, taste and adjust the seasoning if needed. If the mixture seems a bit dry, add a splash of cider or juice.
  8. Serve warm. This makes a perfect side dish for Christmas.