Tom’s Mum’s Red Cabbage

Braised Red Cabbage

This was a recipe that I got from a friends mum, after a exceptionally good meal one News Years Night, too many years ago to remember. It’s become a regular on the Christmas table ever since. It can be cooked the day before and reheated, it’s better actually better on the second day as the flavours have had some time to mingle.

Try this, I’m sure you’ll love it!


  • 1 medium white onion, finely chopped
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 medium Red Cabbage, cored and shredded.
  • 1 Brambley apple, chopped (there’s no need to peel before chopping)
  • 2 tablespoons Red Wine Vinegar
  • 500 ml Beef Stock
  • 3 tablespoons plain flour
  • 3 tablespoon plain yoghurt


  1. Fry the chopped onion in the oil for a few mins, until softened
  2. Add the sugar and allow to colour slightly.
  3. Stir in the cabbage and apple and cook for a further 2 mins.
  4. Add the Red Wine vinegar and give it a good stir.
  5. Pour over the beef stock, cover and cook on a low heat for 1/12 to 2 hours. Make sure it doesn’t dry out (add more stock if necessary).
  6. Mix the flour and yoghurt together and add to the mixture. You may not need all of it, you’ll need to judge this based on the amount of liquid that is left.
  7. Cook gently until the mixture is glossy and thick.
  8. Season with salt pepper and more sugar/vinegar to taste

To give it a an extra touch of sophistication you can scatter some light toasted Pine Nut or Walnut kernels before popping onto the table.

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