Quick Braised Red Cabbage with Beet

This quick braised red cabbage contains apple as well as beets for added colour. It's sweet, tangy, gently spiced, perfect for the festive season and beyond. Healthy, delicious and ready in only about 40 minutes!

Braised red cabbage is a classic Christmas dish that's sweet, savoury and tangy, perfect served alongside turkey, stuffing and other traditional festive dishes. My quick and easy version involves braising the red cabbage along with a few additional ingredients for a deliciously spiced, vibrant dish. 

Red cabbage can be a little bland on its own, but works well with other, stronger tasting ingredients, such as sweet, earthy beets. Adding just one beet not only enhances the flavour of the cooked red cabbage, but also intensifies the colour of this dish. A handful of dried cranberries take the place of sugar, typically used in this dish, adding a fruity twist.

My quick braised red cabbage takes about 30 minutes to cook, is not overly sweet or acidic, and has a fantastic, deep red colour. Scroll down to see the full list of ingredients I used in this recipe.

Braised red cabbage ingredients and substitutions

• Red/purple cabbage: make sure it's firm, shiny and the outer leaves don't look dry or wilted.
• Beet: it's important to use a raw beet rather than store-bought ready cooked.
• Apple: use a tart apple, such as Granny Smith (or small Bramley apple, if in UK).
• Fresh ginger.
• Dried cranberries: replace traditional sugar and add flavour.
• Spices: I used ground coriander for its citrussy profile as well as allspice. You can, however, use other spices, such as nutmeg and cloves (add no more than ¼ teaspoon) in addition or instead of the recommended spices.
• Clementine: you can use tangerine or small orange, instead.
• Balsamic vinegar: you can use traditional red wine vinegar, if you prefer, but you won't get the same depth of flavour and ruby red colour.
• Soy sauce: although not typically used in braised red cabbage recipes I like to add a small amount for more depth and richness of flavour.
• Oil and butter.
• Water: *optional. Use as needed (see Instructions).
• Salt and pepper to taste: I like to use multicoloured peppercorns for more complexity

How to prepare the red cabbage

Preparing the red cabbage for braising is quick and easy. Start by removing the outer leaves and cutting out the tough core. Then either slice the red cabbage thinly using a sharp knife or shred in a food processor. For me the food processor method shreds the cabbage a little too finely so I prefer to chop the cabbage by hand.

Step-by-step recipe instructions

1. Cook cabbage and beet: Heat the oil, add the cabbage, beet and ginger and cook over a low/medium heat for about 5 minutes stirring frequently.

2. Add apple: Add the apple, cranberries, spices, clementine juice, soy sauce, salt and pepper. Stir thoroughly then cover and cook gently for 25 minutes stirring occasionally. You may need to add 1-3 tablespoons of water if there is not enough moisture in the pan (to prevent the mixture sticking to the bottom of the dish and burning).

3. Add vinegar: Add the balsamic vinegar and butter, cover and continue cooking for 5 more minutes. Remove from the heat, taste and adjust the flavour, if needed, then serve.

Serving suggestions

My spiced braised red cabbage with beet is best served hot. You can garnish it with fresh herbs, such as parsley or dill, as well as orange zest. It's perfect served at Christmas, but works well with everyday dishes, especially hearty ones, including:

• Gravy-heavy dishes, such as turkey cutlets in sauce, turkey meatballs in gravy and braised pork-shoulder steaks.
• Polish-style dishes: ground meat kotlety, pork goulash, meatballs in sauce.
• Pies: including turkey shepherd's pie, lentil pie, vegetarian sausage pie, or leek and mushroom pie.

Optional add-ins

This festive braised red cabbage recipe is customisable and you can tweak the ingredients for a different flavour twist. The following ingredients are sometimes used:

• Red onion: add it along with the red cabbage in Step 1.
• Garlic: add 1 minced garlic clove either in Step 1 or towards the end of cooking (for a stronger garlic flavour).
• Port: add a few tablespoons in Step 2.

Can I make it ahead

Yes, you can! This spiced braised red cabbage with beet is one of few traditional Christmas dishes that can be made in advance. In fact, I think it actually tastes better the next day, and I recommend that you do make it (up 2 days) ahead. Once cooled completely cover and refrigerate it.

Top tips

• You can either shred the red cabbage by hand or in a food processor. I personally prefer the former method as I like a bit of texture in this recipe.
• I recommend using a sour tasting rather than sweet apple. I julienned the apple, but you can cut it into cubes or even coarsely shred, if preferred.
• Try not to overcook this dish.
• Leftover easy braised red cabbage can be covered and refrigerated for up to 3 days. You might have to add a drop of water or clementine juice to loosen the mixture when reheating it.
• You can freeze leftovers for up to 3 months. The cabbage might become a little softer after defrosting.
• I recommend wearing rubber gloves when handling the beet.

More related side dishes to try next

• High Protein Vegetarian Christmas Stuffing
• Roasted Balsamic Brussels Sprouts
• Honey Miso Glazed Roasted Carrots

See also these other easy, delicious side recipes!

Recipe

Keep in touch!

If you make this easy braised red cabbage side dish I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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