Quick Braised Red Cabbage

4 minutes

Braising is my “go-to” way to cook red cabbage, especially if you want to serve it alongside your favourite roast dinner. The problem is…it takes FOREVER (and who has forever). Fortunately, I’ve come up with my Quick Braised Red Cabbage, so you can enjoy it whenever you want.

I know the die-hard chefs out there will tell me this isn’t a true braise – and they’re not wrong. This is more of a long saute. But it has the flavours of braised red cabbage, which often takes hours to prepare.

And for busy families, that’s exactly what we want. Simple. Delicious. Easy.

How to Make Quick Braised Red Cabbage

Step 1: Because you’ll be cooking the red cabbage reasonably quickly here, peel the tough outer leaves and then slice it up pretty finely so that it doesn’t take too long to soften.

Step 2: Next, cook the base of the braised cabbage by frying a red onion. I like to use a red onion here simply because its colour blends in with the red cabbage – a standard white onion will work just fine.

Step 3: Add the cabbage to the onion and mix to combine before adding in brown sugar, vinegar and some water. Season and stir before sealing with a heavy lid.

Turn things down low and let it simmer for 25 minutes or so. Keep checking on the cabbage, as it must remain moist. If it’s looking a little dry, add a splash of water.

Step 4: The cabbage should be completely softened after 20 to 25 minutes. You can now serve it up as you would any braised cabbage.

Tweaks

I’ve kept this recipe fairly stripped back. The result will be plain, braised red cabbage. That does mean it’s perfect for tweaking and customising for your tastes:

• Add Apple: Add thinly sliced apples (a tart variety works well) to the mix for a sweet touch. Their natural sweetness pairs wonderfully with red cabbage.
• Make It Christmassy: Red cabbage is a must at Christmas for me. Make this a little more Christmassy by adding a pinch of cinnamon and a grating of nutmeg.
• Include Bacon: Begin your saute with some chopped bacon or pancetta. The smokiness of bacon complements the red cabbage’s sweetness and the vinegar’s acidity.
• Go Mediterranean: Add a pinch of fennel seeds and a splash of red wine to turn this classic British dish into something more Med-inspired. You could also include a pinch of chilli and some dried oregano.

Storage

If you’re looking to batch-prepare this quick braised red cabbage or have made a little too much of the stuff, here’s what you need to do:

Refrigerate: After allowing the braised cabbage to cool to room temperature, transfer it to an airtight container. Store in the refrigerator for up to 3-4 days, ensuring the lid is tightly sealed to retain freshness.

Freeze: Once the cabbage has completely cooled, portion it into freezer-safe bags or containers. Expel as much air as possible before sealing. Label with the date and contents, then store flat in the freezer for up to 3 months.

Reheat: Once the cabbage has completely cooled, portion it into freezer-safe bags or containers. Expel as much air as possible before sealing. Label with the date and contents, then store flat in the freezer for up to 3 months.