Balsamic, Red Wine and Orange-Braised Red Cabbage Recipe

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10 min


1 hr 30 min

Nutrition per portion

Calories 128 kCal 6%

The trick to perfect red cabbage is a long, slow cook, but luckily it can be done in advance, which makes this balsamic, red wine and orange-braised recipe such a treat.

Even if that sounds like a mouthful, this recipe only requires 5 ingredients and really is a no-fuss recipe. Once you’ve put all the ingredients in a saucepan, you just need to bring them to the boil and you can leave it to simmer for an hour and thirty minutes. You don’t have to worry about going back to it too much as it should be fine just cooking away on the hob on its own.

When you’re picking your red cabbage, make sure it’s weighty in your hands, is bright and has crisp leaves and make sure the outer leaves haven’t been removed.

You can make this recipe ahead which is ideal, as there’s so much to get on with on Christmas day, it’s perfect prepared the night before. When you’ve got loads to get on with, you can know the cabbage is already done and you don’t have to worry about it on the day. 

How to make Balsamic, Red Wine and Orange-Braised Red Cabbage:


  • 1 red cabbage, shredded
  • 60g caster sugar
  • 600ml red wine
  • 200ml balsamic vinegar
  • 1 cinnamon stick


  • Place all the ingredients in a saucepan. Top the liquid up with water until it just covers the red cabbage, then bring to a gentle simmer and cook on a low heat for 1 hour 30 minutes. You may need to add a little more water to keep it moist.

  • After about an hour, taste the cabbage – it may need a little more sugar. The cabbage will keep in the fridge for 3 days.

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