Braised red cabbage with red wine is one of my favourite winter side dishes. It works amazingly well with a huge selection of winter dishes including a traditional Christmas roast.
This version is dairy free, egg free, gluten free and nut free making it a perfect side dish suitable for people with many allergies. It also freezes really well so is the ideal make ahead dish!
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It’s nearly Christmas!
What a year it has been! I think most people are getting in the Christmas spirit early this year, I have seen so many decorations up in November (we are going to put ours up this weekend….shhhhhhh).
Apart from watching the joy in my children’s eyes, seeing how excited they are, how magical this time of year is for them and seeing friends and family, the next thing that screams Christmas to me is….FOOD!
I love going all out at Christmas and spend the whole day eating everything in sight (along with a glass of Prosecco in hand!).
I’m hoping you will love this one as much as I do!
Serve it up with your roast dinner alongside my crispy slow cooker roast potatoes, carrot and swede mash and gluten free cauliflower cheese.
Why You Will Love This Braised Red Cabbage With Red Wine
- It works well with a variety of dishes - roast dinners, bangers and mash, toad in the hole, lamb shank to name but a few!
- Only 8 ingredients and super simple to make!
- It’s free from 13 of the top allergens - if you can find a sulphite free red wine it will be free from the top 14!
- You can make this dish ahead and freeze. Ideal for Christmas prep!
- It tastes divine!
How to Make Braised Red Cabbage with Red Wine
Preheat your oven to 160 degrees/140 degrees on a fan oven / gas mark 3.
First you need to slice up your red cabbage. Slice the cabbage down the centre, discarding the hard core in the middle and the tough outer leaves.
Then chop each half into slices about 1cm wide.
Slice the onion.
Place half of the red cabbage in a casserole dish and top with half of the soft light brown sugar, onion, nutmeg, cinnamon, red wine and red wine vinegar.
Top with the remaining cabbage and the rest of the sugar, nutmeg, onion, cinnamon, red wine and red wine vinegar.
Add the bay leaves, give it good stir and place in the oven in a lidded casserole dish.
The cabbage mixture will reduce down in the oven, give it a stir a few times whilst it is cooking.
Once cooked, season well to taste.
How can I store Leftovers?
This braised red cabbage with red wine can be stored in an airtight container in the fridge for 3-5 days. To re-heat, you can either heat in the microwave until piping hot or slowly in a saucepan for 5-10 minutes.
It also freezes really well, place in a zip lock freezer bag and it will keep for up to 3 months. Defrost in the fridge for 8 hours then re-heat as above.
The cabbage actually tastes better once it has been stored and re-heated as the flavours have time to really sink into the cabbage.
If you like the recipe please share on your socials or leave me a rating and comment below!
Check Out My Other Side Dishes
FREE FROM
- Gluten
- Crustaceans
- Eggs
- Fish
- Celery
- Lupin
- Milk
- Molluscs
- Mustard
- Tree nuts
- Peanuts
- Sesame seeds
- Soya
CONTAINS
- Sulphur dioxide and sulphites (In the red wine - here is an option for sulphite free wine)
PLEASE DOUBLE CHECK ALL PACKAGING FOR ALLERGENS
Braised Red Cabbage with Red Wine
Ingredients
- 1 Medium Red Cabbage Sliced
- 1 Medium Red Onion Sliced
- 3 tablespoon Soft Light Brown Sugar
- 250 ML Red Wine
- 2 Bay Leaves
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1 tablespoon Red Wine Vinegar
Instructions
- Pre-heat your oven to 160 degrees/140 degrees in a fan oven / gas mark 3.
- Slice the red cabbage down the centre. Discard the hard core in the middle and the tough outer leaves.
- Chop each half of the cabbage into slices approximately 1cm wide.
- slice the onion finely.
- Place half of the red cabbage in a lidded casserole dish and top with half of the soft light brown sugar, nutmeg, onion, cinnamon, red wine and red wine vinegar.
- Top with the remaining cabbage and the rest of the sugar, nutmeg, onion, cinnamon, red wine and red wine vinegar.
- Add the bay leaves, stir well and place in the oven in a lidded casserole dish for 2 hours 30 minutes.
- Stir a few times whilst cooking, then season to taste once cooked.
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