🍽️ European-inspired · Sides

Spiced Braised Red Cabbage

Slow-braised red cabbage with sultanas, red wine, brown sugar and warm spices, served tender with just enough of its cooking juices.

The recipe

Ingredients

• Cabbage & fruit:
• 4 kg red cabbage — Prepared weight: core removed and leaves thinly sliced.
• 250 g sultanas
• Braising liquid:
• 1 L red wine
• 600 g brown sugar
• 30 g ground cinnamon
• 1 tsp ground cloves
• 500 ml water
• Finish:
• salt and black pepper — To taste.

Method

1. 1. Combine: Put the cabbage and sultanas in the pot. Add wine, sugar, cinnamon, cloves and water. Toss well so the sugar and spices are evenly distributed.
2. 2. Start the braise: Bring the liquid to a gentle simmer over medium heat, stirring occasionally. Cover with a close-fitting lid and reduce the heat to low.
3. 3. Cook until tender: Braise for about 60–90 minutes, depending on how finely the cabbage is sliced. Stir from the base every 15 minutes and add a little water if it begins to catch. Stop when the cabbage is tender.
4. 4. Adjust the juices: If there is excess liquid, remove the lid and reduce gently. Alternatively, lift the cabbage into a colander set over a heatproof container, retaining the juices. Return a little of the juices to the cabbage for a glossy finish.
5. 5. Season and portion: Taste and balance with salt and pepper. Weigh the finished batch and calculate portions at your chosen service weight.