Braised red cabbage (serves 6)

I have a feeling I might’ve blogged this before but if I have I can’t find it. Or maybe I just passed on the recipe to someone. Either way, you’re going to get it again.

It’s loosely based on a Jamie Oliver recipe but I didn’t have half the ingredients he suggested so I improvised and made it my way. I usually make this to go with a roast – pork or beef seem to go well.



1 red cabbage, finely sliced
1 onion, finely sliced
1 tbs jam (any berry-based jam you have in the cupboard)
2 tbs balsamic vinegar
Black pepper
Splash of water




When the main part of your meal has about 30 minutes’ cooking time left, put some oil in a large lidded frying pan on a medium heat. Gently soften the onion for 10 minutes.


Add the cabbage to the pan with the jam, vinegar and a splash of water. Give it a good stir. Put the lid on the pan slightly ajar and leave to cook for about 25 minutes, when the cabbage should be nicely softened. Stir it halfway through. If it’s too dry, add another little splash of water.


Try very hard not to splash bright purple juice all over yourself, particularly if you have guests. It’s not a good look and now is not the time for tie-dying.


Season with plenty of pepper and serve with the rest of your meal.


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5 thoughts on “Braised red cabbage (serves 6)

  1. […] roast chicken, potatoes, carrots, braised red cabbage, bread sauce, […]

  2. tiasmum12 December 24, 2014 at 16:59 Reply

    Just making this now, I’ve a stupid w question (sorry I’m a simple one haha) how will I go about reheating it the next day? X

    • The Pie Patch December 24, 2014 at 17:54 Reply

      Either clingfilm it in a bowl & microwave (keep an eye on it though). Or heat it through gently in a pan. It’s already cooked so just needs to be hot enough to eat. Merry Christmas!

  3. […] lamb chops and braised red cabbage with garlic and rosemary chipped […]

  4. […] MONDAY: mustard glazed pork loin steaks, jacket spuds and braised red cabbage […]

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