Braised Red Cabbage

Braised Red Cabbage is a wonderfully sweet tangy and spiced side dish for your winter gathering. It tastes wonderful alongside a roast turkey but equally well with rib of beef, game or even a nut roast. Make it ahead of time and stash in the freezer as it re-heats brilliantly.

Braised Red Cabbage sprinkled with pomegranate seeds and star anise in a white dish on a wooden board

Everyone in our family has their own ideas over the one side dish that simply must be present on the festive table. My sister advocates for brussel sprouts, Luke clamours for cheesy leeks and I stamp my foot for mashed swede with caramelised onions. However, there is one thing that we can always agree on. Braised Red Cabbage. It’s a must on Christmas Day and in fact I try to cram it into as many meals as I can during this cold season.

Braised Red Cabbage sprinkled with pomegranate seeds and star anise in a white dish on a wooden board

Why is this Braised Red Cabbage so marvellous?

  • Apples, red onions, red wine, balsamic vinegar and spices give a delightful full bodied sweet and sour flavour.
  • Cabbage is cooked until just tender, rather than being over-softened in the braise.
  • It can accompany any roasted meat, nut roast or pumpkin dish.
  • Ready in just 45 minutes and is mostly hands off cooking.
  • Easy to make ahead and freeze. It actually tastes better that way.
  • Stunning colour – makes any table more festive.

Ingredients for Braised Red Cabbage

How do you make Braised Red Cabbage?

For more detailed instructions view the recipe card at the end of this post.

  1. Melt butter in a large wide bottomed pan.
  2. Add shredded red cabbage and cook until well coated with the butter.
  3. Stir in the sliced red onions, grated apple, allspice, a whole star anise and seasoning. Process shot of making braised red cabbage in a large pan
  4. Place the lid on and cook on a gentle heat for 30 minutes.
  5. Stir in the red wine, balsamic vinegar and sugar. Process shot of making braised red cabbage in a large pan
  6. Place lid back on and cook for a final 15 minutes.
  7. Serve scattered with pomegranate seeds.

Pro Tips

  • You can substitute the balsamic vinegar for apple cider vinegar if you would like a sharper flavour.
  • Remember to remove the whole star anise before serving.
  • Braised Red Cabbage tastes amazing alongside your Glazed Christmas Ham.

Close up of Braised Red Cabbage sprinkled with pomegranate seeds and star anise in a white dish on a wooden board

Do you need to add the sugar?

The sugar balances out the sharpness of the vinegar. However, if you are avoiding refined sugar then you can substitute with honey or maple syrup. The end result won’t have the same sweetness and will take on the flavour of your substitution.

Can you make vegan Braised Red Cabbage?

Absolutely. The only ingredient you need to switch out is the initial butter. You can use vegan butter or olive oil.

Can you freeze Braised Red Cabbage?

Yes, in fact I heartily recommend it. Braised Red Cabbage tastes better if you make it ahead and it retains its rich flavour during the freeze. Just bring it out of the freezer the night before to defrost thoroughly before re-heating for 10-15 minutes in a lidded saucepan.

How long does Braised Red Cabbage keep for?

You can make it about 3 days in advance but store in the fridge. Re-heat before serving.

Braised Red Cabbage sprinkled with pomegranate seeds and star anise in a white dish on a wooden board

If you are looking for more accompaniments to your Roast/Christmas Dinner then why not try:

Sage and Chestnut Stuffing
Yorkshire Puddings
Cauliflower Cheese
Cream Baked Roast Potatoes
Cranberry Clementine Sauce
Gluten-Free Gravy

If you make Braised Red Cabbage then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Braised Red Cabbage

Braised Red Cabbage is a wonderfully sweet tangy and spiced side dish for your winter gathering. It tastes wonderful alongside a roast turkey but equally well with rib of beef, game or even a nut roast.
Prep Time8 mins
Cook Time45 mins
Course: Side Dish
Cuisine: British
Servings: 6 people
Calories: 163kcal

Ingredients

  • 1 tablespoon unsalted butter
  • 1 small red cabbage about 700g, shredded thinly
  • 1 red onion halved and sliced thinly
  • 2 dessert apples grated
  • 1 teaspoon ground allspice
  • 1 whole star anise
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 100 ml red wine
  • 100 ml balsamic vinegar
  • 3 tablespoons soft light brown sugar
  • 75 g pomegranate seeds

Instructions

  • Melt the butter in a large saucepan then add the shredded red cabbage and coat thoroughly.
  • Add the red onion, apples, ground allspice, star anise and seasoning and mix it all together. Place a lid on and cook on a low heat for about 30 minutes or until the cabbage is soft.
  • Pour in the red wine, balsamic vinegar and sugar and stir together until completely combined. Place the lid back on and continue cooking for a further 15 minutes until the liquid has reduced by a third.
  • Serve scattered with pomegranate seeds.

Notes

  • ACCOMPANIMENTS - Braised Red Cabbage is equally excellent with Rib of Beef, Roast Turkey or even a Nut Roast.
  • VEGAN – Swap the butter for olive oil.
  • BALSAMIC VINEGAR – You can swap for apple cider vinegar to give a much sharper flavour.
  • SUGAR-FREE – Swap the brown sugar for honey or maple syrup. Or just leave it out – the end result will have a mellow tang rather than a more even balance of sweet/sour.
  • FREEZING - Make a couple of weeks ahead of time and stash in the freezer. Braised Red Cabbage defrosts and re-heats particularly well.

Nutrition

Calories: 163kcal | Carbohydrates: 32g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 240mg | Potassium: 509mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1652IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 2mg

English Mint Potato Salad

English Mint Potato Salad is a light and healthy potato salad. It is dairy-free and ideal for picnics or outdoors eating as it doesn’t have any mayo so there is no risk of spoiling in the hot sun.

overhead view of a bowl of English Mint Potato Salad on a wooden board

In these hot summer days we eat a lot of potato salad. It doesn’t take long to make and is handy to keep in the fridge for light lunches with a bit of grilled chicken. However, I also make this easy potato salad recipe all the time for our garden barbecues or picnics in the park.

English Mint Potato Salad is also the perfect dish for bringing along to a gathering or potluck as it goes with pretty much anything. If you need to leave it out on a buffet table for a while then you also don’t need to worry at all as there is no mayo here to spoil.

Split image of a bowl of new potatoes and english mint in a bowl and broccoli and spring onions on a wooden board

What do you need to make English Mint Potato Salad?

  • New potatoes
  • Tenderstem broccoli
  • Spring onions

And for the dressing we just need:

  • Apple cider vinegar
  • Salt
  • Honey
  • Extra virgin olive oil
  • Fresh mint leaves

process shots of making English Mint Potato Salad

Do you need to peel the new potatoes?

Nope, which is why they are the best potatoes to use for a potato salad. However if they are direct from the farmers’ market then scrub them well to remove any dirt.

Can you make Potato Salad the day before?

Yes, it keeps well for up to 3 days. However, I do recommend if you are making it beforehand then to top off the dish just before serving with another tablespoon of chopped fresh mint leaves to liven it up. I also recommend serving at room temperature and not straight from the fridge.

close up of English Mint Potato Salad

Can you warm English Mint Potato Salad up?

This potato salad should not be warmed up once dressed because it affects the taste and freshness of the dressing. You can eat warm straightaway or if it has been in the fridge then bring it up to room temperature before serving.

What can you serve with English Mint Potato Salad?

Halloumi vegetable kebabs
Chicken Skewers
Burgers
Quiche
Sausages

Can you make English Mint Potato Salad vegan?

Yes, just switch the honey for agave nectar.

Would you like more summer recipes that are great to feed a crowd?

Simple Brown Rice Salad with Pesto Vinaigrette
The Best Homemade Coleslaw
Jalapeno Honey Courgette Cornbread
Sweet Potato Feta Tortilla
Roasted Cauliflower Salad with Turmeric Tahini Dressing
Homemade Pimms

overhead view of a bowl of English Mint Potato Salad on a wooden board

If you make this English Mint Potato Salad then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

English Mint Potato Salad

English Mint Potato Salad is a light and healthy dairy-free potato salad. It is ideal for picnics or outdoors eating as it doesn’t have any mayo so there is no risk of spoiling in the hot
sun.
Prep Time10 mins
Cook Time12 mins
Course: Salad
Cuisine: British
Servings: 6 people
Calories: 157kcal

Ingredients

  • 750 g new potatoes washed and halved
  • 120 g tenderstem broccoli tips
  • 4 spring onions sliced
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • 2 tablespoons fresh mint leaves chopped finely

Instructions

  • Place the potatoes in a saucepan of boiling water and simmer for 10 minutes.
  • Add the tenderstem broccoli to the saucepan and continue to simmer for 2 minutes.
  • Turn off the heat and remove the broccoli with a slotted spoon, dropping it into a bowl of iced water.
  • Drain the potatoes and place in a large bowl.
  • Add the tenderstem broccoli and the sliced spring onions to the bowl. Toss together and leave whilst you make the dressing.
  • Whisk the apple cider vinegar and salt in a small bowl until the salt has dissolved. Whisk in the honey and olive oil until smooth.
  • Stir in the mint leaves and pour the dressing over the salad. Toss the salad to dress completely
  • Serve the potato salad warm or at room temperature.

Notes

  • Tenderstem Broccoli – you can substitute for regular broccoli.
  • Vegan - You can substitute the honey for agave syrup for a vegan version.
  • Make Ahead - The Potato Salad will keep up to 3 days in the fridge.

Nutrition

Calories: 157kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 558mg | Fiber: 3g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 45mg | Calcium: 39mg | Iron: 1.4mg