Something that absolutely deserves a place on your Christmas Dinner and the best part is, it can be made in advance.
Braised Red Cabbage
1 red cabbage
1 italian white onion, sliced
1 bramley apple, peeled and sliced
100g raisins
250ml red wine
100g port
200g red currant jelly
50ml red wine vinegar
100g butter, cold/diced
10g maldon salt
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A spice bag made of:
2 bay leaves
4 clementine leaves
1 cinnamon stick
2 star anise
4 cloves
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Using a wide-based pan or tray, begin by removing the root from the cabbage. Place the cabbage flat side down and cut in half. Cut each half in half again to make 4 quarters. Remove the core and any bruised outer leaves. Thinly slice the cabbage and place it in the pan. Add the onions, apples, raisins, red wine, port, red currant jelly, vinegar, and salt. Add the spice bag and a whole clementine.
Bring everything to a simmer and dot the top of the braise with the butter. Cover with a cartouche and a couple of plates. Or alternatively cartouche, lid or foil.
Braise the cabbage at 160°C for 2 hours. Ideally the liquid around the cabbage has fully reduced. Stir to combine and season if needed.
43 Comments
Lidl red cabbage with apple, cranberry and spices, is certainly worth trying, as is Tesco Finest red cabbage with spiced honey and orange ( tried it. Very good.)
Or you could go through this faff and would your friends and family really know the difference?
Very similar to how I was taught, chef. Only difference is that in Norway we also add cloves, chicken stock and some rendered fat from either the goose or pork (depending on what the cabbage is served with).
Having this recipe for red cabbage is the best Christmas present. 🙏🙏🙏
Hi Chef. I’m in the US. I’m guessing I can use a couple Granny Smith apples instead of a Bramley apple. Does that work? Thanks.
Best tip to avoid crying when peeling/chopping onions is delegate that task to someone else 😁
Very merry Christmas Chef. Thanks for the fantastic content. Hope it continues in the new year. Wishing you all at Trinity the very best.
I wonder why he’s using a slicing misono seems awkward why wouldn’t you use a nakiri and make life easier?
M.Chef Adam , can we use brown or muscovado sugger with lemon or lime juice in this recipe instead of the red current jelly ?
I've eaten bloody well thanks to you this year, one way or another, cooked a remarkable number of your recipes, the date and walnut tart remains a highlight, the confit cod, the sea bass pasta etc.
I've also had the other pleasure of an incredible birthday meal in Trinity, a few stunning dinners Upstairs, and coming to the first week of Constance.
Anyway, rarely comment, been watching fairly oversight since you posted the Overnight Chocolate Tart (flawless), reunited me with my passion for cooking and eating great food, you, Sam, and the team are doing incredible stuff on here. Thanks for everything.
I only have respect for Adam. These classic dishes are not only delicious, they are important because they are the foundation. But because I`m a cheeky bunt, when you slice an onion, do it in an arc shape around the onion. You get more even slices that match the natural contour of the bulb.
I’ll definitely be trying this one Adam❤
My grandad was a chef, I've known the cold water trick all my life. Thank you for the free good memory unlock.
Cinnamon is food of the devil🤮
That's exactly, how the Germans cook it.
Nigel Slater once told me to wet the knife before cutting an onion. It's the spores of the onion that are drawn to moisture, hence the watering of the eyes. Haven't cried over an onion since. Wonderful recipe, as always, buddy.
Scrumptious … will be following this tomorrow…. Expecting a great result… Happy Xmas 🎄
We serve this with roasted goose
If you want to prevent crying from cutting onions, simply blow towards the cutting board – you will disperse all the small droplets away from you and minimise the amount entering your eyes. So blow at the cutting board as you cut the onion. Simple.
Merry Christmas Chef
Could have done it in 1/3 the time. Too yappy.
This is a staple side dish for christmas eve dinner here in Denmark. There are generic recipes to follow, but some families have their own family recipes. But it's pretty close. Personally I'd drop the raisins and exchange the butter with duck fat and exchange the whole clementine with orange peel, but that's just me.
Too complicated. Red Cabbage is easy. Get a drum grater and grate a head of cabbage and 2 apples Melt 2 tablespoons of butter and add 1/3 of a cup of apple cider vinegar ,add cabbage and apple mix and 1 tablespoon of salt. . low-medium heat and a lid on pot. Stir well every 10 minutes for 50 minutes, then add 1 can of cranberry sauce and another tablespoon of butter and turn it in and then off. Done! Easy!!
Your version is very close to my Mom’s Danish version, with the red current jelly (but I like this oven method)
i wish I could bring myself to put this much into red cabbage
Love the cameraman at the end ("no cauliflower cheese on Christmas Day?") 😄😄
I'm not a fan of nutmeg, glad to see it's not in this recipe.
Massive thanks for this. I just made this ahead of time for Christmas. Hands down the best red cabbage recipe I've ever made, it's the one I've been searching for my whole life, absolute joy 😊
It has to be said. Mr. Byatt you are a nourishment guru, top food surgeon and plater of the finest of animal and plant infused medicines that no medical doctor can come close to achieving. Mucho Bravo Sir
Well, I just made it as best as I could without redcurrent jelly – very hard to come by in the US. I made do with some Smuckers Red Raspberry syrup and some pomegranate molasses. Just put it in the oven! Let's see how it comes out…
To prevent crying when chopping an onion, i utilise the Raymond Blanc method: get someone else to do it 😂😂
What can you use instead of alcohol, agree cinnamon the devils work 🤢 in everything
Wow, it is absolutely amazing. Can’t stop eating it.
My wife got very excited about this and ended up putting it straight in the oven without bringing to the boil first, plus didn’t put plates on top of the cartouche. It got a bit dry on top and she’s stirred it round – any remedies? (It tasted delicious, but not ‘jammy’ at the mo).
You were doing so well till you said no Yorkshire Puds. My daughter will never speak to me again if there isn't a Yorkie with Christmas dinner
Find someone who loves you as much as Adam Byatt loves cartouches.
Absolutely delicious. Added a pot of our “raw-mixed” (rårörda) lingonberries we picked last September. The sliced mandarin zest creates a surprise in your mouth.
Banged it in pressure cooker, sublime 💥
Ok I’ve got wine , port , blackcurrant jam , butter & salt and a orange so I’ve added cider , Pernod . I think I’m going to be drinking the cabbage 😂
Feed 4 people? …..you underestimate my love for red cabbage, sir.
So cheeky when you're slicing the apple and addressing the camera directly…..very cheeky.
One of my favourite parts of a Christmas dinner 😋
Nicht schlecht…😊🥂
Trinity. Fairly new to the channel but it's been a revelation; well filmed, great content, lovely recipes and with enough geekiness to serve my food soul. Splendid!!
Fantastic
I’m going to add some Juniper Berries as well and cranberries