Easy Buttery Braised Red Cabbage

This easy recipe for buttery braised red cabbage is just so delicious. It's appeal lies in it's sweet earthiness and buttery back notes. With the simple addition of only a few ingredients, the humble cabbage becomes a real star. One of my favourite sides evers. Plus it couldn't be easier.

Believe it or not this recipe for fabulous red cabbage with butter and apple sauce is a taste sensation. Not in a ka pow way but in a, I need more way. You get me? It's sweet yet earthy, deep yet easy to keep on eating.

Of course it's perfect at Christmas but I LOVE, no adore, to serve it for a Sunday Lunch or any occasion that inspires me to serve a bit of traditional, winter comfort food. I'm talking roasts, stews, anything and everything with sausages in.

Scroll down to the bottom of this post for a full printable recipe card.

Buttery Braised Red Cabbage Recipe

You will need:

• sharp knife
• scales
• tbsp measure
• chopping board
• large frying pan or very large saucepan
• wooden spoon

Ingredients

• half a medium size red cabbage
• 1 large onion
• 50 grams (1.75 oz) butter - I prefer salted butter here
• 100 grams ( 3.5 oz) apple sauce - I recommend a chunky one
• 2 tbsp balsamic glaze - the sticky glaze not the balsamic vinegar

Method

• Slice both your red cabbage and your onion into quarter cm thick strips

• Put your 50 grams butter, 100 grams apple sauce and 2 tbsp balsamic glaze into your frying pan and melt over a gentle heat.

• Place your sliced red cabbage and onion in there and mix well to coat with all the buttery juices.

• Cover and gently cook for about 30 minutes over a gentle heat, stirring every few minutes or so. The red cabbage will be soft and a deep purple when cooked.

• Serve or allow to cool and reheat when needed.

Serving Suggestions

I always serve it at Christmas alongside my beautiful Slow Cooker Turkey Crown and I always serve it with my Slow Cooker Gammon or Roast Gammon.

But it is still very, very good with Slow Cooker Beef Stew, Slow Cooker Roast Chicken, Slow Cooker Moroccan Lamb, Roast Beef Brisket and Slow Cooker Beef Joint, Sausage Bake, Sausage Casserole and Toad In The Hole.

Here's an easy round up of Sunday Lunch Ideas.

Storing Braised Red Cabbage

I cover when cool and keep in the fridge until I want to reheat and eat. I either reheat to temperature in the microwave or cover and reheat gently back on the hob.

It lasts brilliantly for up to a week and goes well with cold cuts so again perfecto for all those Christmas leftovers.

It freezes well too for up to 2 months.

Expert Tips

• Slice your cabbage thinly (quarter of a cm) so that it cooks and eats well.
• Your cabbage is cooked when it turns a deep purple colour and is soft.
• Take time to season well.
• Make sure your frying pan or saucepan is large enough, there is a lot of cabbage! It does cook down a lot though.
• Add cinnamon or ginger spices to it to make it more festive around Christmas time.

Here are some more seriously good sides for you:

Crisp and Fluffy Roast Potatoes

Mashed Potatoes

Dauphinoise Potatoes

Yorkshire Puddings

Cauliflower Cheese