Best 11 Delias Braised Red Cabbage Recipes

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Looking for a delicious, cozy meal that is sure to warm your soul? Look no further than Delia's braised red cabbage. This classic German dish is made with tender, sweet cabbage simmered in a flavorful broth, with the addition of tangy vinegar and aromatic spices. Delia's recipe is loved by many for its rich, comforting flavor and its simplicity - only a few basic ingredients are needed to create this culinary masterpiece. Read on to learn more about this beloved recipe and how you can make it in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED RED CABBAGE



Braised red cabbage image

This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon

Provided by Cassie Best

Categories     Side dish

Time 2h20m

Number Of Ingredients 7

1 small red cabbage (about 900g)
1 sliced red onion
70g soft light brown sugar
70ml cider vinegar
150ml red wine
a large knob of butter
1 cinnamon stick

Steps:

  • Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Nutrition Facts : Calories 87 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

SLOW COOKER RED CABBAGE



Slow cooker red cabbage image

Dig out your slow cooker for this delicious red cabbage. Braised cabbage makes the perfect side dish for a festive lunch or roast dinner

Provided by Cassie Best

Categories     Side dish, Vegetable

Time 4h30m

Number Of Ingredients 9

1kg red cabbage
2 white onions , chopped
4 Granny Smiths apples , peeled, cored and chopped
zest 1 orange or 2 clementines
2 tsp ground mixed spice
100g light brown soft sugar
3 tbsp cider vinegar
200ml dry cider
25g butter

Steps:

  • Heat your slow cooker to Low. Peel the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of your slow cooker, then top with some of the onions, apples, zest, mixed spice, sugar and some seasoning. Continue to create layers until you have used up these ingredients. Season.
  • Pour over the vinegar and cider and dot the butter on top. Cover with a lid and cook for 4-5 hrs until tender. Will keep in the fridge, covered, for up to three days or in the freezer for up to two months. Reheat in a pan or in the microwave.

Nutrition Facts : Calories 137 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium

CHEF JOHN'S BRAISED RED CABBAGE



Chef John's Braised Red Cabbage image

We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

Steps:

  • Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
  • Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g

TRADITIONAL BRAISED RED CABBAGE WITH APPLES



Traditional Braised Red Cabbage with Apples image

This is a recipe I have been cooking for years. It's great because it can be made a day or two before and gently reheated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash).

Categories     Christmas: Recipes to freeze     Life in the Freezer     Christmas: Vegetables     Large servings

Yield Serves 10-12. Scroll down to Ask Lindsey to see questions she has answered on this recipe

Number Of Ingredients 10

2 lb (1 kg) red cabbage
1 lb (450 g) onions, chopped small
1 lb (450 g) cooking apples, peeled, cored and chopped small
1 clove garlic, chopped very small
¼ whole nutmeg, freshly grated
¼ level teaspoon ground cinnamon
¼ level teaspoon ground cloves
3 level tablespoons brown sugar
3 tablespoons wine vinegar
½ oz (15 g) butter

Steps:

  • First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn't come out so uniform). Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top. Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking. Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe.

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Damaris Phillips

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

1/4 baguette, split
4 tablespoons unsalted butter
Pinch of paprika
Kosher salt
One 1- to 1 1/2-pound head red cabbage, quartered, cored and thinly sliced (8 cups)
1 sprig fresh rosemary, finely chopped
2 tablespoons hard cider, plus more if necessary
2 to 4 tablespoons best quality apple cider vinegar

Steps:

  • Pull out the soft center of the baguette and pull into small pieces. Reserve the crust for another use. In a saute pan, melt 2 tablespoons of the butter over medium heat. When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes. Stir in the paprika and salt to taste. Transfer the breadcrumbs to a paper towel-lined plate. Set aside.
  • In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cabbage, rosemary and 1/4 teaspoon salt. Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes. Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes. Remove the lid and add 2 tablespoons apple cider vinegar. Stir constantly until the cabbage is completely tender, about 3 minutes. Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs. Serve immediately.

DELIA'S BRAISED RED CABBAGE



DELIA'S BRAISED RED CABBAGE image

Categories     Vegetable     Side     Braise     Christmas     Quick & Easy     Low Cal     Wheat/Gluten-Free     Healthy

Number Of Ingredients 12

ngredients
2 lb (1 kg) red cabbage
1 lb (450 g) cooking apples, peeled, cored and chopped small
1 lb (450 g) onions, chopped small
1 clove garlic, chopped very small
¼ whole nutmeg, freshly grated
¼ level teaspoon ground cinnamon
¼ level teaspoon ground cloves
3 level tablespoons brown sugar
3 tablespoons wine vinegar
½ oz (15 g) butter
salt and freshly milled black pepper

Steps:

  • Pre-heat the oven to gas mark 2, 300°F (150°C). Method First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn't come out so uniform). Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top. Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking. Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe.

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

4 slices bacon, thinly sliced
2 medium yellow onions, thinly sliced
1 cinnamon stick
2 bay leaves
4 teaspoons kosher salt
1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
1 Granny Smith apple, cored and cut into bite size pieces
2 to 3 cups low-sodium chicken broth
1/2 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Steps:

  • Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  • Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
  • Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

BRAISED RED CABBAGE WITH APPLES- TRADITIONAL BRITISH DISH



Braised Red Cabbage With Apples- Traditional British Dish image

This is a recipe taken from a Delia Smith cookbook Once cooked, it will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe. It's great because it can be made the day before and gently re-heated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash).

Provided by winterbaker

Categories     Greens

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 lbs red cabbage
1 lb cooking apple, peeled, cored and chopped very small
1 lb onion, peeled and chopped small
1 garlic clove (optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 tablespoons brown sugar
3 tablespoons red wine vinegar
1/2 ounce butter
salt and pepper

Steps:

  • Method.
  • First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk.
  • Then shred the rest of the cabbage finely, using your sharpest knife
  • Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar.
  • Continue with these alternate layers until all ingredients are used. Now pour in the wine vinegar, lastly add dots of butter on the top.
  • Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
  • .

Nutrition Facts : Calories 97.2, Fat 1.4, SaturatedFat 0.8, Cholesterol 3, Sodium 36.3, Carbohydrate 21.7, Fiber 3.7, Sugar 14.2, Protein 1.9

BRAISED RED CABBAGE



Braised Red Cabbage image

Make and share this Braised Red Cabbage recipe from Food.com.

Provided by jordana sarrell

Categories     Vegetable

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 head red cabbage (Chopped or Shredded)
1/2 cup white wine vinegar
1/4 cup water
2 1/2 tablespoons butter
2 1/2 tablespoons sugar

Steps:

  • Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on.
  • the stove for about 5 minutes. When the sugar is dissolved, add the.
  • chopped Red Cabbage.
  • Stir all together, then cover and braise in the oven at 325° for 2.
  • hours. Stir every half hour or so. If the liquid completely.
  • evaporates, just add a little extra Water.

Nutrition Facts : Calories 159.1, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.1, Sodium 108, Carbohydrate 23.3, Fiber 4.4, Sugar 16.1, Protein 3.1

BRAISED RED CABBAGE



Braised Red Cabbage image

Make and share this Braised Red Cabbage recipe from Food.com.

Provided by Chazzzz

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1/2 medium head red cabbage, core removed and leaves finely shredded, about 7 cups
1 cup finely chopped onion
1/2 cup raisins
5 black peppercorns, crushed
2 juniper berries, crushed
1/2 cup red wine
1/4 cup red wine vinegar
2 tablespoons grenadine
orange zest
2 tablespoons blackberry jam

Steps:

  • Melt butter in a large, deep skillet over moderately high heat. Add shredded cabbage, onion, raisins, black peppercorns, and juniper berries and cook and stir until cabbage is wilted, about 15 minutes. Add red wine, red wine vinegar, grenadine, orange zest and blackberry jam. Bring to a boil, then reduce heat and simmer until liquid is reduced and cabbage is tender and glazed, stirring frequently. Remove the orange peel. Season cabbage with salt and black pepper to taste.

Nutrition Facts : Calories 234, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.5, Carbohydrate 40.5, Fiber 3.5, Sugar 26.2, Protein 2.5

BRAISED RED CABBAGE



Braised Red Cabbage image

Make and share this Braised Red Cabbage recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons butter or 2 tablespoons olive oil
2 onions, thinly sliced
2 apples, peeled cored and chopped
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
4 whole cloves
1 cinnamon stick (2 inches)
1 small red cabbage, shredded
3 tablespoons balsamic vinegar
2 tablespoons coconut sugar crystals
2 tablespoons water

Steps:

  • In large skillet over medium heat, melt butter. Add onions, and cook, stirring, until softened, about 3 minutes. Add apples, salt, pepper, cloves and cinnamon stick and cook, stirring, for 1 minute.
  • Add cabbage, in batches, stirring until it begins to wilt before adding more. Stir in vinegar, coconut sugar and water.
  • Transfer to a slow cooker. Cover and cook on high, stirring once or twice, for 3 hours, until cabbage is tender. Discard cinnamon stick.

Nutrition Facts : Calories 121.5, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 260.6, Carbohydrate 21.1, Fiber 4.6, Sugar 12.7, Protein 2.1

Tips:

  • For the best flavor, use a variety of red cabbages, such as Napa cabbage, Savoy cabbage, and red drumhead cabbage.
  • Be sure to slice the cabbage thinly so that it cooks evenly.
  • If you don't have any juniper berries, you can substitute 1 teaspoon of caraway seeds.
  • You can also add other spices to the braising liquid, such as bay leaves, cloves, or allspice.
  • Serve the braised red cabbage with roasted pork or chicken, or with a vegetarian dish such as tofu or tempeh.

Conclusion:

Delia's Braised Red Cabbage is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. The cabbage is braised in a flavorful liquid until it is tender and slightly caramelized. The addition of apples, juniper berries, and red wine vinegar gives the dish a complex and slightly tart flavor. This dish is sure to impress your guests and is perfect for a special occasion.

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