James Martin Red Cabbage recipe is the quintessential festive side dish, famed for its deep, jewel-like color and perfect balance of sweet and sour flavors. Unlike quick-cooked cabbage that can be squeaky or raw-tasting, this dish is slowly braised with apples, spices, and brown sugar until it becomes tender, glossy, and intensely aromatic. It is a staple on British Christmas dinner tables but is equally delicious served alongside a Sunday roast pork or game. The beauty of this recipe lies in its “make-ahead” nature; the flavors actually improve after a day or two in the fridge, making your holiday meal prep significantly easier.
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Why You Will Love This Red Cabbage Recipe:
- Festive Flavors: The combination of cinnamon, cloves, and orange zest infuses the cabbage with the scent of the holidays.
- Sweet and Sour Balance: The acidity of the balsamic vinegar cuts through the richness of the muscovado sugar and fruit, ensuring the dish isn’t cloyingly sweet.
- Perfect Texture: Slow braising allows the cabbage to soften without becoming mushy, retaining a pleasant, velvety bite.
- Make-Ahead Magic: This is one of the few vegetable dishes that tastes better reheated, allowing you to free up stove space on the big day.
- Vibrant Color: The acidity in the vinegar and apples helps lock in the purple anthocyanins, ensuring the cabbage stays a bright magenta rather than turning blue or grey.
Red Cabbage Ingredients
- 1 large red cabbage (approx. 1kg), outer leaves removed, quartered, cored, and finely shredded
- 2 large onions, peeled and thinly sliced
- 2 cooking apples (such as Bramley), peeled, cored, and chopped into chunks
- 50g (3 1/2 tbsp) butter
- 100g (1/2 cup) dark muscovado sugar (or dark brown sugar)
- 3 tbsp balsamic vinegar
- 150ml (2/3 cup) cider vinegar (or red wine vinegar)
- 1 cinnamon stick
- 1/2 tsp ground mixed spice (or pumpkin spice)
- Zest of 1 orange
- Salt and freshly ground black pepper
How To Make James Martin Red Cabbage
- Prepare the Veg: Slice the red cabbage finely. You can do this by hand with a sharp knife or use a food processor with a slicing attachment for speed.
- Sauté Onions and Apples: Melt the butter in a large, heavy-based casserole dish or Dutch oven over medium heat. Add the sliced onions and chopped apples. Cook gently for 5 to 8 minutes until the onions are soft and the apples have started to break down slightly.
- Add Cabbage: Add the shredded red cabbage to the pot. It might look like a huge mountain of cabbage, but it will shrink significantly as it cooks. Stir well to coat the cabbage in the buttery onion mixture.
- Add Flavourings: Sprinkle over the muscovado sugar, mixed spice, orange zest, and season generously with salt and pepper. Drop in the cinnamon stick.
- Add Liquids: Pour in the cider vinegar and balsamic vinegar. Stir everything together thoroughly.
- Braise: Reduce the heat to low. Cover the pot with a tight-fitting lid. Simmer gently for 1 hour to 1 hour 30 minutes.
- Check occasionally: Stir the cabbage every 20 minutes to ensure it isn’t sticking to the bottom. If it looks dry, add a splash of water or apple juice.
- Finish: Remove the lid for the last 15 minutes of cooking. Increase the heat slightly to boil off any excess liquid. You want the cabbage to be glazed and sticky, not swimming in water.
- Serve: Remove the cinnamon stick. Taste and adjust seasoning—add a little more sugar if it’s too tart, or more vinegar if it’s too sweet. Transfer to a warm serving dish.
Recipe Tips
- Slicing Matters: Try to keep the cabbage shreds uniform in thickness so they cook evenly. Thick chunks will remain hard while thin strands turn to mush.
- The Vinegar Lock: Do not skip the vinegar or reduce it too much. The acid is chemically necessary to keep the red cabbage red. Without it, the cabbage will turn an unappetizing blue-purple color.
- Apple Choice: Use a tart cooking apple like a Bramley or Granny Smith. Eating apples (like Gala) will disintegrate completely and won’t provide the necessary acidity to balance the sugar.
- Enrichment: For an extra glossy finish, James Martin sometimes stirs in a knob of cold butter or a spoonful of redcurrant jelly right at the end of cooking.
What To Serve With Red Cabbage Recipe?
This Red Cabbage Recipe is the traditional partner for Roast Turkey, Roast Goose, or Duck. Its acidity also makes it the perfect foil for rich, fatty meats like Roast Pork Belly or Gammon. It is also delicious alongside Sausages and Mash.
How To Store Leftovers Red Cabbage?
- Refrigerate: Allow to cool completely. Store in an airtight container in the fridge for up to 5 days. The flavor will deepen over time.
- Freeze: This recipe freezes brilliantly. Place cooled cabbage in freezer bags or containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Red Cabbage?
- Stovetop (Best): Place the cabbage in a saucepan over medium-low heat. Add a splash of water or butter to loosen it. Stir frequently until piping hot.
- Microwave: Heat in a microwave-safe bowl for 2 to 3 minutes, stirring halfway through.
FAQs
You can, but the flavor will be flatter. Dark muscovado sugar contains molasses, which adds a toffee-like depth and richness that is signature to this dish.
Yes, put all the ingredients into the slow cooker and cook on Low for 6 to 7 hours or High for 3 to 4 hours. You may need to reduce the liquid amount slightly as slow cookers don’t allow for evaporation.
Yes, fry diced bacon lardons with the onions in step 2 for a smoky, savory version of the dish.
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Red Cabbage Nutrition Facts
Serving Size: 1 serving (approx. 150g)
- Calories: 160 kcal
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 45mg
- Total Carbohydrate: 26g
- Dietary Fiber: 4g
- Sugars: 21g
- Protein: 2g
James Martin Red Cabbage
Course: Sides, Dinner, LunchCuisine: British/Traditional, AmericanDifficulty: Easy8
servings20
minutes1
hour30
minutes160
kcalJames Martin’s Braised Red Cabbage is the quintessential festive side dish, delivering a perfect balance of sweet and sour flavors. By slowly braising the cabbage with tart apples, dark muscovado sugar, and balsamic vinegar, the vegetable transforms into a glossy, sticky, jewel-toned masterpiece. Infused with warming spices like cinnamon and cloves, plus a hint of zesty orange, it offers a rich, velvety texture that cuts through the heaviness of roast meats. It is a vibrant, aromatic addition to any Sunday roast or Christmas dinner table.
Ingredients
1 large red cabbage (approx. 1kg), outer leaves removed, quartered, cored, and finely shredded
2 large onions, peeled and thinly sliced
2 cooking apples (such as Bramley), peeled, cored, and chopped into chunks
50g (3 1/2 tbsp) butter
100g (1/2 cup) dark muscovado sugar (or dark brown sugar)
3 tbsp balsamic vinegar
150ml (2/3 cup) cider vinegar (or red wine vinegar)
1 cinnamon stick
1/2 tsp ground mixed spice (or pumpkin spice)
Zest of 1 orange
Salt and freshly ground black pepper
Directions
- Prepare the Veg: Slice the red cabbage finely. You can do this by hand with a sharp knife or use a food processor with a slicing attachment for speed.
- Sauté Onions and Apples: Melt the butter in a large, heavy-based casserole dish or Dutch oven over medium heat. Add the sliced onions and chopped apples. Cook gently for 5 to 8 minutes until the onions are soft and the apples have started to break down slightly.
- Add Cabbage: Add the shredded red cabbage to the pot. It might look like a huge mountain of cabbage, but it will shrink significantly as it cooks. Stir well to coat the cabbage in the buttery onion mixture.
- Add Flavourings: Sprinkle over the muscovado sugar, mixed spice, orange zest, and season generously with salt and pepper. Drop in the cinnamon stick.
- Add Liquids: Pour in the cider vinegar and balsamic vinegar. Stir everything together thoroughly.
- Braise: Reduce the heat to low. Cover the pot with a tight-fitting lid. Simmer gently for 1 hour to 1 hour 30 minutes.
Check occasionally: Stir the cabbage every 20 minutes to ensure it isn’t sticking to the bottom. If it looks dry, add a splash of water or apple juice. - Finish: Remove the lid for the last 15 minutes of cooking. Increase the heat slightly to boil off any excess liquid. You want the cabbage to be glazed and sticky, not swimming in water.
- Serve: Remove the cinnamon stick. Taste and adjust seasoning—add a little more sugar if it’s too tart, or more vinegar if it’s too sweet. Transfer to a warm serving dish.
Notes
- Slicing Matters: Try to keep the cabbage shreds uniform in thickness so they cook evenly. Thick chunks will remain hard while thin strands turn to mush.
The Vinegar Lock: Do not skip the vinegar or reduce it too much. The acid is chemically necessary to keep the red cabbage red. Without it, the cabbage will turn an unappetizing blue-purple color.
Apple Choice: Use a tart cooking apple like a Bramley or Granny Smith. Eating apples (like Gala) will disintegrate completely and won’t provide the necessary acidity to balance the sugar.
Enrichment: For an extra glossy finish, James Martin sometimes stirs in a knob of cold butter or a spoonful of redcurrant jelly right at the end of cooking.
