Braised Red Cabbage

Basic Recipe 59

Preparation info

  • Difficulty


  • Makes

    500 g

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 1×500 g Red cabbage
  • ½ Stick cinnamon
  • 2 Juniper berries
  • 325 ml Cabernet Sauvignon
  • 50 ml Port
  • 125 ml Cabernet Sauvignon vinegar
  • Juice of 1 orange
  • 25 g Demarara sugar
  • 100 g Unsalted butter
  • Salt
  • Freshly ground pepper


Remove any wilted or damaged leaves from the cabbage. Cut into quarters and remove the core. Slice the cabbage as thinly as possible with a sharp knife and place in a deep tray. Tie up the cinnamon and juniper berries in a piece of muslin cloth and add to the cabbage. Add the remaining ingredients except the butter and mix well. Cover with clingfilm and marinate in the fridge for 12 hours.

Preheat the oven to 140°C. Drain the cabbage and reserve the liquid. Melt the butter in a heavy-based saucepan, add the cabbage and sweat without colouring until it wilts. Add the reserved liquid and bring to the boil. Cover the saucepan with a lid, transfer the cabbage to the oven and cook for 2½–3 hours until the cabbage is tender and the juices have reduced to a syrup. Stir every 30 minutes. Remove the muslin bag from the cabbage and discard. Adjust the seasoning if necessary and check whether more Cabernet Sauvignon vinegar is required. The cabbage can be kept covered in the fridge for 4–5 days before using.