Add some colour to your plate with this classic combination of red cabbage and apple. Sweet, tangy and delicious!
Why Try This Recipe
- EXPOSURE: The taste and texture of cabbage can greatly change depending on how you prepare and cook it. When you braise cabbage it becomes sweeter, more flavoursome and softer in texture. If your child doesn't normally like cabbage then it is worth trying this recipe out.
- NUTRITIOUS: Cabbage contains a good mix of vitamins and minerals. It is a good source of dietary fibre, vitamin C, vitamin K and is also a great source of folate and potassium
- VERSATILE: This side dish works well with a range of meals.
- EASY: Although it takes quite a long time to cook, it doesn't require much attention. It also stores well (refrigerator/freezer) and can be prepped and made in advance.
Ingredient Info and Alternative Suggestions
- RED CABBAGE: You can swap for green cabbage, it has a similar flavour and form but will, obviously, lack the pop of colour.
- APPLE: Tart apples, such as Granny Smiths, work great in this recipe but you can use a sweeter apple if prefered.
- ONION: Red, brown or white will work.
- BALSAMIC VINEGAR: Balsamic vinegar adds a lovely sweetness, you can replace with apple cider vinegar or white wine vinegar but you may find you need to add a little sweetener (sugar, maple syrup, raisins etc). If you don't care for the tangy flavour of vinegar you can replace it with chicken or vegetable stock.
- GROUND ALLSPICE: For added flavour, can be skipped or replaced with a different spice such as cumin, fennel or nutmeg.
- SEASONING: Adding a little salt helps to bring out the sweet and sour flavours. If you find it too tangy a pinch of sugar will also help balance out the flavours.
Cooking Tips and Information
PREPARING THE VEGETABLES AND FRUIT - Cut the cabbage, onion and apple into thin slices.
- Cabbage - Cut into quarters, remove the hard white core and then slice crossways in thin strips.
- Apple - Core and cut into quarters, thinly slice.
- Onion - Peel and chop of the end. Cut in half, through the centre, and thinly slice.
Braising is a technique that requires sautéing in fat over high heat, then simmering slowly in liquid on low heat.
- Saute onion in oil, cover and cook for 5 to 10 minutes, or until lightly golden and sticky.
- Add Remaining Ingredients, stir and saute for a couple of minutes.
- Cook on low for around 45min -1 hour, stirring occasionally.
What Goes with Red Cabbage and Apple?
Red cabbage is often served as a Christmas side dish, however, it is a perfect accompaniment to just about anything! Why not try serving it with
- Roast Chicken
- Sausages and Mash
- Sausages in a bun / hot dogs / burgers
- Cheese on toast
Storage and Reheating Instructions
Red cabbage and apple stores really well (and actually tastes even better the next day). It can be refrigerated or frozen and reheats easily. Perfect for meal planning or preparing in advance.
- REFRIGERATE: Can be refrigerated, in an airtight container, for 3-4 days.
- FREEZER: Can be frozen, in an airtight container, for up to two months
- THAW: Thaw overnight in the refrigerator.
- REHEAT: To reheat, place in a saucepan with a couple of tablespoons of water (stock or vinegar) and heat gently with a lid on until the cabbage is hot (about 5 minutes).
Frequently Asked Questions
This recipe involves a long slow cooking process to produce a softer cabbage. If you prefer crunchier cabbage you can choose to reduce the cooking time or just to saute the vegetables.
Yes, if your baby is doing baby-led weaning or has had experience with finger foods then add a little to their plate to try (before seasoning). If you wish to make it into a puree, replace the vinegar with water or homemade stock, cook until soft and then puree.
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Braised Red Cabbage and Apple
- Large skillet/frying pan or saucepan with a lid
- ½ (approx. 750g / 1.6lb) Red cabbage Quartered, cored and cut crosswise in thin strips
- 1 tablespoon Oil
- 1 small Onion Halved and thinly sliced
- 2 Tart Apples (I used Granny Smith) Cored, quartered and thinly sliced
- 60ml (¼ cup) Balsamic Vinegar
- ⅛ teaspoon Ground All Spice
- Heat a large skillet over medium-low heat, and add the oil. Add the onion, cover, and cook for 5 to 10 minutes, or until lightly golden and sticky.
- Add the cabbage, apple, vinegar and allspice, stir and saute for 2-3 mins.
- Cover, reduce the heat to low and allow to cook gently for around 45mins to 1hr (until soft, stick and sweet), checking and stirring occasionally
- Season to taste.