Jamie Oliver Braised Red Cabbage Recipe

Let me tell you about the Jamie Oliver Braised Red Cabbage Recipe. This thing’s rich, tangy, just a little sweet—and kind of sneaks up on you. I made it on a grey Wednesday, feeling like the day needed something warm and old-school. What came out of my kitchen was… deeper than I expected. Not just cabbage. Something about the way it softens, almost melts, turning that sharp red into velvet. (inspired by Jamie Oliver)

Ingredients Needed

• 6 cups red cabbage, chopped roughly, not too neat
• 1 Granny Smith apple, peeled, sliced like you mean it
• Half an onion, cut into thin little moons
• 1/4 cup cider vinegar (it matters)
• 3 tablespoons white sugar
• 1/3 cup water—maybe more, maybe less
• A pinch (seriously, just a pinch) of cloves
• Salt and pepper, however much you feel it needs

How To Make Jamie Oliver Braised Red Cabbage Recipe

1. Start by chucking everything—cabbage, apple, onion, vinegar, sugar, cloves, water—into a big saucepan. One of those heavy-bottomed ones that don’t burn things when you forget to stir.
2. Crank the heat to medium-high and wait. It’ll bubble. You’ll smell vinegar first, then the apples soften, and the cabbage starts collapsing like it’s giving in. Once it’s got that angry simmer going, drop the heat. Lid on. Walk away.
3. Well, don’t go far. You’ll need to come back every half hour. Give it a stir. Make sure nothing’s sticking. Add water if it’s starting to scorch or look like it’s drying up.
4. It needs about an hour and a half. Feels long, but the wait makes it better. When it’s done, it should be tender enough to spoon. Not mush. Not soup. Just this silky, tangy, slightly sweet heap of gorgeous.
5. Taste it. It’ll need salt. Maybe pepper. Maybe more sugar. You’ll know.

Why I Love This Recipe

So yeah, it’s cabbage. But it turned dinner into something… nostalgic, Like food your grandmother might’ve made without writing it down. My kids were suspicious. Then they asked for seconds. That never happens with cabbage. It’s not flashy, but it feels like home. Especially next to a roast pork.

Recipe Tips

• Get good cabbage. Firm, tight. If it squeaks when you cut it, that’s the one.
• Slice things thin, but don’t lose your mind. It all cooks down anyway.
• Keep extra water nearby. This dish likes to drink.
• Don’t trust your measurements. Taste near the end. Adjust.
• Let it rest a minute before serving. It changes. Softens more. Rounds out.

How To Store This Jamie Oliver Braised Red Cabbage

• Room Temp: Just don’t. Not for long. An hour or two max before it needs chilling.
• Fridge: Cool it down fast. Seal it. It’ll keep 3–4 days easy. Tastes even better on day two.
• Freezer: Wrap tight. I use a container and plastic wrap inside, so there’s no freezer burn. Keeps three months if you’re lucky.

Reheating:

• Microwave, Sure. Covered. One or two minutes. Stir halfway. Stove’s better though. Low heat, splash of water, stir now and then. Oven’s fine if you’ve already got it on—350 degrees, foil-covered dish, 15 minutes or so.

Let’s Answer a Few Questions! (FAQs)

Can I make it sweeter? Or tangier?
Yeah. More sugar = sweeter. More vinegar = more bite. Tinker with it.

Why does my cabbage go all blue and weird?
Because science. Cabbage freaks out without acid. Add vinegar—early.

Can I use a different apple?
Go ahead. Just keep it tart. Granny Smith’s ideal. Braeburn works. No mushy apples.

Does it freeze well?
Yes. Thank god. Make a double batch.

Can I cook it the day before?
You should. Flavors settle. Everything tastes like it had a good night’s sleep.

Nutrition Facts

• Calories: 54
• Carbs: 13g
• Protein: 1g
• Sugar: 9g
• Fibre: 2g
• Sodium: 19mg

Try More Recipe:

• Jamie Oliver Quinoa Salad
• Jamie Oliver Tuna Pasta Salad
• Jamie Oliver Fruit Salad