Braised Red Cabbage with Apple

We do love a good vegan roast dinner and as we can’t have meat we often look at ways of making a roast dinner even better. Before we only used to make this at Christmas but now its a lovely thing to make more often as it really adds to making a yummy vegan roast dinner. Of course this can be eaten with other meals, not just a roast dinner.

We made this recently so we thought we would share it with you, its a recipe we’ve had for years and needed very little adaption to make it vegan e.g instead of using butter we use a vegan alternative.

Braised Red Cabbage with Apple

Serves 8 (depending on the amount you want really) | Prep 15 minutes | Cook 1 hour 10 minutes approx.


  • 1 small red cabbage, finely sliced
  • 25g Vitalite (Vegan Margarine)
  • 1 large onion, finely sliced
  • 1/2 tsp ground allspice
  • 1/4 tsp freshly grated nutmeg
  • 1 Bramley apple, peeled, cored and grated
  • 4 tbsp red wine vinegar
  • 2 tbsp light muscovado sugar
  • 2 tbsp redcurrent jelly (we couldn’t source this so we used cranberry jelly instead)


1.) Finely slice the cabbage, discarding the core and any tough pieces. Melt the vitalite in a pan with a tight-fitting lid over a medium heat. Cook the onion uncovered for 5 minutes until soft but not browned.

2.) Stir in the spices then add the cabbage, apple, red wine vinegar and sugar plus 100ml cold water. Stir until thoroughly mixed and the sugar has dissolved. Season generously.

3.) Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the redcurrant jelly (or cranberry jelly in our case), allow to melt, then serve.


If you make this ahead, reheat it in the pan. Stir in 2-3 tablespoons of cold water, cover and cook gently over a medium heat for 5-10 minutes, stirring occasionally until piping hot.

Copyright © Waitrose 2003. Adapted slightly by us 2012.

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