There’s something beautifully nostalgic about the aroma of braised red cabbage wafting through the house, especially when it’s Delia Smith’s traditional recipe with apples. I first made this dish during the holidays a few years ago, when I wanted to add a touch of warmth and tradition to the Christmas table. I had been flipping through Delia’s cookbook, and the recipe jumped out at me for its simplicity and comforting ingredients. What I didn’t expect was how incredibly delicious it would turn out. Since then, it’s become a staple in my kitchen every winter.
This dish is more than just a side. It’s deeply flavored, slightly sweet, gently spiced, and always crowd-pleasing. The combination of red cabbage, tart apples, and warming spices like cloves and nutmeg creates a rich harmony that pairs perfectly with roasts, festive mains, or even something as simple as mashed potatoes. It’s one of those recipes that tastes even better the next day, which makes it perfect for prepping ahead of time.
Every time I make it, I’m reminded of cozy evenings, flickering candles, and meals filled with laughter. I usually cook a big batch because I know I’ll want it again and again throughout the week. It freezes wonderfully and reheats beautifully, which makes it ideal for busy days too.
Delia’s recipe captures everything I love about traditional British cooking. It’s humble, seasonal, and full of soul. So if you’re looking for a dish that feels like a hug on a plate, this braised red cabbage with apples is the one I always come back to. Let me show you exactly how I prepare it, along with my little tweaks and time-saving tips that make it just right every time.
What is Delia Smith Traditional Braised Red Cabbage with Apples Recipe
This is a slow-cooked side dish made from shredded red cabbage, cooking apples, onions, vinegar, brown sugar, and warm spices. It’s gently braised until tender and flavorful, producing a sweet and tangy accompaniment perfect for roasts and festive meals.
Why you should try this recipe?
You should try this recipe because it’s incredibly easy to make, fills your home with the most comforting scent, and pairs well with a wide variety of dishes. It’s hearty, nutritious, and a great way to use seasonal produce. Plus, it stores and freezes like a dream.
Ingredients needed to make Delia Smith Traditional Braised Red Cabbage with Apples Recipe
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1 small red cabbage (about 750g), finely shredded
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450g cooking apples (peeled, cored, and chopped)
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1 large onion, finely chopped
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2 tablespoons brown sugar
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3 tablespoons red wine vinegar or balsamic vinegar
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¼ teaspoon ground cloves
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¼ teaspoon ground nutmeg
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Salt and black pepper to taste
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25g butter
Instruction to make Delia Smith Traditional Braised Red Cabbage with Apples
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Preheat your oven to 150°C (300°F).
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In a large ovenproof dish with a lid, layer the cabbage, apple, and onion.
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Between each layer, sprinkle some of the sugar, spices, salt, and pepper.
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Once all the layers are done, pour over the vinegar and dot the top with butter.
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Cover the dish tightly with a lid or foil.
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Bake for 2 to 2.5 hours, stirring once or twice during the cooking process.
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The cabbage should be tender, slightly caramelized, and deeply flavorful by the end.
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Serve hot or warm, depending on your preference.
Delia Smith Traditional Braised Red Cabbage with Apples Recipe
Ingredients
- 1 small red cabbage about 750g, finely shredded
- 450 g cooking apples peeled, cored, and chopped
- 1 large onion finely chopped
- 2 tablespoons brown sugar
- 3 tablespoons red wine vinegar or balsamic vinegar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- 25 g butter
Instructions
- Preheat your oven to 150°C (300°F).
- In a large ovenproof dish with a lid, layer the cabbage, apple, and onion.
- Between each layer, sprinkle some of the sugar, spices, salt, and pepper.
- Once all the layers are done, pour over the vinegar and dot the top with butter.
- Cover the dish tightly with a lid or foil.
- Bake for 2 to 2.5 hours, stirring once or twice during the cooking process.
- The cabbage should be tender, slightly caramelized, and deeply flavorful by the end.
- Serve hot or warm, depending on your preference.
Notes
Nutritional value
Per serving (based on 6 servings):- Calories: 120 kcal
- Carbohydrates: 22g
- Sugars: 14g
- Fat: 3g
- Protein: 1g
- Fiber: 4g
- Sodium: Low to moderate depending on salt added
What goes well with Delia Smith Traditional Braised Red Cabbage with Apples
I love serving this with roast pork, duck, sausages, or a hearty nut roast. It’s also lovely alongside mashed potatoes or buttered new potatoes. The sweet-sour balance cuts through rich dishes beautifully and adds vibrant color to any plate.
My tips to make the best Delia Smith Traditional Braised Red Cabbage with Apples
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Use a sharp knife or mandolin to shred the cabbage finely and evenly.
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Let the flavors mingle overnight for an even deeper taste.
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Adjust the sweetness by choosing sweeter or tarter apples depending on your preference.
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Don’t skip the butter. It gives the dish a rich, velvety finish.
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Stir gently to avoid breaking the cabbage too much.
Easy variations of Delia Smith Traditional Braised Red Cabbage with Apples
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Add a splash of red wine or port for a richer flavor.
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Mix in a handful of raisins or dried cranberries for a festive twist.
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Use white cabbage if red isn’t available, though the color will change.
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Add a cinnamon stick for a more spiced flavor.
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Stir in a spoonful of cranberry sauce toward the end for extra tang.
Best way to store Delia Smith Traditional Braised Red Cabbage with Apples
Let the cabbage cool completely before transferring to an airtight container. Store it in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently in a pan or microwave, adding a splash of water or a knob of butter if needed.
Nutritional value
Per serving (based on 6 servings):
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Calories: 120 kcal
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Carbohydrates: 22g
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Sugars: 14g
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Fat: 3g
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Protein: 1g
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Fiber: 4g
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Sodium: Low to moderate depending on salt added
FAQs
Can I make this ahead of time?
Yes, in fact it tastes even better the next day.
Can I use green apples?
Yes, but they will be slightly less tart. Bramley or Granny Smith are great options.
Do I have to use red wine vinegar?
No, balsamic vinegar works beautifully and adds depth.
Can I make it on the stove instead of in the oven?
Yes, but the oven method gives a better texture and richer flavor.
Can I double the recipe?
Absolutely. Just use a larger dish and add a little extra cooking time if needed.
Conclusion
This traditional braised red cabbage with apples is one of those recipes that quietly works its way into your regular routine. What started as a holiday experiment has now become something I crave all year round. It’s cozy, flavorful, and full of character. Every bite brings me back to that first Christmas I made it, with the smell of vinegar, apples, and warm spices lingering long after the meal was over.
I love how forgiving this recipe is. Even if I’m short on time or forget to stir it midway, it still comes out tasting incredible. It’s the kind of dish that makes your kitchen smell like comfort. It holds its own next to any roast, adds color to the table, and feels like a quiet nod to timeless home cooking.
Delia Smith really nailed the balance in this one. The sweetness from the apples, the earthiness of the cabbage, and the gentle acidity of the vinegar all come together perfectly. It’s economical, easy, and versatile. I’ve served it at fancy dinners and weekday meals alike, and it never feels out of place.
One of my favorite things about this dish is how well it keeps. I often make a big batch and enjoy it with different meals throughout the week. It’s even good cold, straight from the fridge when I’m feeling too lazy to reheat it properly.
So if you’re looking for a side dish that delivers on flavor, comfort, and tradition, this is the one I recommend with all my heart. Try it once and I guarantee you’ll come back to it again and again. It’s simple, soulful, and just plain good.
Let me know how it turns out when you give it a try. I’d love to hear your twist on it too.
