When I first tried Jamie Oliver’s Braised Red Cabbage, I was skeptical. I’d always thought cabbage was pretty straightforward-either raw in slaws or boiled in soups. But this recipe changed my view. The cabbage was soft but still had a bite. It absorbed all the rich flavors from the spices, vinegar, and apples. It was like a symphony of flavors I didn’t expect.
This dish is perfect for a cozy dinner, Thanksgiving, or any time you want something comforting yet different. The balance of sweet, tangy, and savory is addictive. It’s not just a side dish; it’s a star. If you’ve never cooked red cabbage, or even if you’ve only had it boiled, this recipe will open up a whole new world.
Jamie Oliver’s Braised Red Cabbage Recipe
Jamie Oliver’s take on braised red cabbage combines a few simple ingredients that come together in such a delightful way. It’s not the typical "throw it in and forget it" dish. There’s a bit of attention needed, but it’s totally worth it.
The cabbage gets braised with apple, onion, and a few aromatic spices, which makes the whole house smell divine as it cooks. The result is a vibrant side dish that adds color and depth to any meal. The best part? It’s pretty easy to pull off even if you’re not a seasoned chef.
Ingredients Needed
When it comes to braised red cabbage, you want to keep things fresh and simple. Here’s what you’ll need:
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Red Cabbage (1 Small Or ½ Large Head)
Red cabbage is the star. It’s more tender and has a slightly sweeter flavor compared to green cabbage.
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Olive Oil (2 Tbsp)
For sautéing the onions and giving that initial depth to the flavor.
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Apple (1, Peeled And Chopped)
A good, tart apple (like a Granny Smith) brings a nice sweetness that contrasts beautifully with the vinegar.
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Onion (1, Peeled And Finely Chopped)
This adds a layer of sweetness once it softens and caramelizes.
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Red Wine Vinegar (2 Tbsp)
Adds the necessary tang that cuts through the sweetness and richness.
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Brown Sugar (1-2 Tbsp)
This is for a touch of caramelization. It enhances the cabbage’s natural sweetness.
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Ground Allspice (1 Tsp)
For that warm, aromatic kick that makes the dish stand out.
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Ground Cinnamon (½ Tsp)
A little warmth and spice that complements the apple and cabbage.
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Cloves (2-3 Whole) (optional)
These add a slightly spicy, earthy note that deepens the flavor.
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Vegetable Stock (1 Cup)
Helps braise the cabbage without making it dry.
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Salt & Pepper (to Taste)
The basics-season to taste!
How To Make Jamie Oliver’s Braised Red Cabbage
The process for making this braised red cabbage is simple but requires a little patience. Here’s how you go about it:
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Prepare The Cabbage
Cut the cabbage into quarters and remove the core. Then, slice it thinly. You want pieces that will soften but still hold their shape.
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Cook The Aromatics
Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Add the apple and cook for another 3 minutes until it softens too.
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Add The Spices And Sugar
Stir in the ground cinnamon, allspice, and sugar. Let it cook for 1-2 minutes. The sugar should start to caramelize slightly, giving a lovely depth to the flavor.
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Toss In The Cabbage
Add the sliced cabbage to the pan, stirring everything together. The cabbage will seem like a lot at first, but it will shrink down as it cooks.
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Add Vinegar And Stock
Pour in the red wine vinegar and vegetable stock. Stir to combine. The vinegar gives the dish its signature tangy bite.
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Simmer And Braise
Cover the pan and let everything simmer for about 40 minutes on low heat. Stir occasionally. The cabbage will soften and absorb all the flavors. If it starts to dry out, just add a splash of water or more stock.
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Season And Serve
Taste the cabbage. Adjust with salt and pepper as needed. When it’s ready, the cabbage will be beautifully tender and flavorful. Serve it as a side dish with your favorite mains.
Ingredient Science Spotlight
Let’s dig deeper into some of the ingredients and see why they make this dish so special:
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Red Cabbage
Cabbage is naturally high in antioxidants, particularly anthocyanins (the pigments that give it its purple color). These antioxidants are linked to anti-inflammatory and anti-cancer benefits. Cooking the cabbage breaks down its tough fibers, making it easier to digest.
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Apple
Apples bring more than just sweetness. Their pectin (a type of fiber) helps thicken the sauce as it cooks. The tartness of apples also balances the dish, adding a refreshing contrast to the savory cabbage.
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Vinegar
The red wine vinegar used here adds acidity, which cuts through the richness and sweetness, creating a more balanced flavor profile. Acidity is essential in braises-it helps tenderize the cabbage while enhancing the overall taste.
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Spices (Cinnamon, Allspice, Cloves)
These spices have anti-inflammatory and antioxidant properties. They also contribute to the dish’s warmth and complexity, making it feel more like a holiday feast than a simple side dish.
Expert Tips
If you want to take your braised red cabbage to the next level, here are a few tips:
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Use A Heavy Pot
A Dutch oven or heavy-bottomed pan retains heat well and distributes it evenly, which helps the cabbage braise properly.
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Caramelize The Sugar
Don’t rush this step. Allowing the sugar to lightly caramelize before adding liquids gives a rich, deep flavor that transforms the dish.
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Don’t Overcook The Cabbage
While you want the cabbage soft, you still want it to retain some texture. The goal is tender, not mushy. Stir every 10 minutes to keep an eye on it.
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Let It Rest
Like many stews or braised dishes, this cabbage is even better the next day. Let it sit for a few hours or refrigerate it overnight for the flavors to meld together.
Recipe Variations
There are many ways you can tweak this recipe based on what you have or what you like. Here are a few variations:
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Add Bacon Or Pancetta
Fry up some bacon or pancetta before cooking the onions and apple. This will add a smoky richness to the dish.
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Add Dried Fruit
Throw in some dried apricots or raisins for an added layer of sweetness and texture.
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Spice It Up
If you like heat, add a pinch of chili flakes or a dash of hot sauce to bring some spice to the cabbage.
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Use Apple Cider Vinegar Instead Of Red Wine Vinegar
This will give the dish a more mellow acidity, especially if you prefer a less tangy flavor.
Final Words
Jamie Oliver’s Braised Red Cabbage is one of those side dishes that elevates any meal. It’s flavorful, easy to make, and surprisingly versatile. It’s not just a dish to complement the main course-it becomes an essential part of the experience.
You can serve it with roasted meats, grilled fish, or even as part of a vegetarian spread. The balance of sweet, sour, and savory makes it incredibly adaptable.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Braised Red Cabbage?
You’ll need red cabbage, onions, apples, vinegar, sugar, and some spices like cinnamon and cloves.
Can I Make Jamie Oliver’s Braised Red Cabbage Ahead Of Time?
Yes! It actually tastes better when made in advance, so you can store it in the fridge for a couple of days and reheat when needed.
Is There A Vegetarian Version Of Jamie Oliver’s Braised Red Cabbage Recipe?
Absolutely. Just skip the bacon or any meat and follow the rest of the recipe for a completely vegetarian dish.