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

Recipe - Buncrana - Kavanagh's

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

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.
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.
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.
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.
Stir well to distribute the spices evenly, then bring the mixture to the boil to allow the flavours to meld.
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.
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.
Serve warm. This makes a perfect side dish for Christmas.

20 minutes

Prep Time

120 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

4 tbsp duck or goose fat (or 2 tbsp rapeseed oil)

SuperValu Signature Tastes Duck Fat (320 g)

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€5.45€17.03/kg

1 large red cabbage, trimmed, cored, and finely shredded

SuperValu Loose Red Dutch Cabbage (1 kg)

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€1.45/kg€1.45/kg

2 red onions, sliced

SuperValu Red Onions Net (750 g)

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€0.99€1.32/kg

1 large cooking apple, peeled and grated

SuperValu Irish Bramley Cooking Apples (4 Piece)

Only €1

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€1.00€0.25 each

50g dried cranberries

SuperValu Cranberries (200 g)

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€3.50€17.50/kg

300ml cider

Age restricted item

Kopparberg Strawberry & Lime Cider (500 ml)

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€3.30€6.60/l

300ml cranberry juice

SuperValu Cranberry Juice (1 L)

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€0.99€0.99/l

6 tbsp redcurrant jelly

Not Available

4 tbsp red wine vinegar

Don Carlos Red Wine Vinegar (500 ml)

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€2.80€5.60/l

½ tsp ground ginger

Funky Soul Ground Ginger (28 g)

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€0.79€28.21/kg

Pinch of ground cloves

Schwartz Cloves Ground (35 g)

Only €3.50

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€3.50€100.00/kg

½ tsp ground cinnamon

Funky Soul Ground Cinnamon (32 g)

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€0.85€26.56/kg

Sea salt and black pepper

Cape Herb Twin Salt & Pepper Grinder (110 g)

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€3.99€36.27/kg

Recipe

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.
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.
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.
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.
Stir well to distribute the spices evenly, then bring the mixture to the boil to allow the flavours to meld.
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.
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.
Serve warm. This makes a perfect side dish for Christmas.