Braised red cabbage recipe with Bramley apples

RECIPE: Braised Red Cabbage 

Tried and tested seasonal recipes from our country cookery school kitchen.  As well as hacks and get ahead tips for EVERY cook. 

Ideal to serve with seasonal ragouts and roasts.  A comforting dish that can be prepared well ahead of time and a perfect addition to festive meals. 


6-8 portions 

Serve with Early Winter Roasts & Casseroles

Prepare 15 mins


Cook 45 mins


Total 60 mins


  • 1 medium cabbage finely shredded
  • 2 large bramley apples, peeled and cored, cut into quarters
  • 1 tablespoon of cider, red wine or balsamic vinegar
  • 2 teaspoons of brown sugar or treacle
  • 4 tablespoons of boiling water

You will also need:

  • Flavourings of your choice – ½ stick of cinnamon, orange zest, star anise, 4 cloves or a generous grating of nutmeg of mulled wine spice and a bay leaf

AGA Method

In a pan, dissolve the sugar in the vinegar, add cabbage, apple, water and your choice of flavourings.  Place lidded pan on boiling plate, bring to boil, transfer to simmering for 3-5 minutes, then transfer to simmering oven and cook until tender.  Leave to cool and then store in a lidded container in fridge ready to re-heat.



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