bowl braised red cabbage

Braised Red Cabbage

This braised red cabbage has a delicious sweet-sour flavour enhanced by the addition of beetroot.
Course Side Dish
Cuisine British
Keyword Christmas, gluten free, vegan, Vegetables
Skill Level very easy
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Calories 79kcal
Author Jacqueline Bellefontaine


  • 700 g red cabbage cored and thinly sliced
  • 1 large onion peeled and sliced
  • 175 g pickled beetroot cut into thin sticks
  • 25 g light muscovado sugar
  • 2 tbsp vinegar from the beetroot
  • 2 tbsp balsamic or red wine vinegar
  • 100 ml vegetable stock
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • generous pinch ground cloves
  • salt and freshly ground black pepper


  • Layer the 700g (1½lb) shredded red cabbage and 1 large sliced onion in a large saucepan and scatter 175g (6oz) shredded beetroot on top.
  • Sprinkle over 25g (1oz) sugar and pour in the 100ml (4floz)stock and 4tbsp vinegar.
  • Season with the ½ tsp ground cinnamon, ¼ tsp ground allspice, punch cloves, salt and pepper.
  • Toss to combine.
  • Cover and cook gently for 45 minutes - 1 hour or until the cabbage is tender.


Cook's Tip
  • If making without the beetroot, double the amount of balsamic or red wine vinegar.
  • ½ -1 tsp ground mixed spice can be used in place of the individual spices.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)


Calories: 79kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 411mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1347IU | Vitamin C: 69mg | Calcium: 65mg | Iron: 1mg