James Martin Red Cabbage​​​

This James Martin red cabbage is a classic British braised side dish that turns a humble cabbage into something glossy, fragrant, and deeply flavorful. It’s soft and silky with a bright sweet and sour bite, warmed through with gentle spices and a little apple for balance. The method is straightforward and beginner-friendly, with most of the cooking happening in the oven while you get on with the rest of dinner. Total time is about 1 hour 30 minutes, and it tastes even better the next day.

Ingredients

For the braised red cabbage

• 1 medium red cabbage (about 1kg), cored and finely shredded
• 1 large onion, thinly sliced
• 2 apples (Bramley or Granny Smith), peeled, cored and thinly sliced
• 50g unsalted butter

For the sweet and sour braising liquid

• 2 tbsp soft dark brown sugar
• 150ml red wine vinegar (or cider vinegar)
• 200ml apple juice (or cloudy apple cider)
• 1 orange, zest and 2 tbsp juice (optional)
• 1 tsp fine sea salt, plus more to taste

For the warming spices

• 1 cinnamon stick
• 2 star anise
• 3 whole cloves
• 2 bay leaves

To finish (optional but recommended)

• 2 tbsp redcurrant jelly (for shine and a gentle fruity sweetness)

How to Make James Martin Red Cabbage

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle so the casserole cooks evenly and the cabbage braises gently without catching.
• Prep the cabbage: Remove any tough outer leaves, quarter the cabbage, cut out the core, then shred it finely. The finer you slice, the silkier the final texture will be.
• Soften the onion: Melt the butter in a large ovenproof casserole dish over medium heat. Add the sliced onion and cook for 8 minutes, stirring often, until softened and sweet but not browned.
• Add the apples and spices: Stir in the sliced apples and cook for 2 minutes. Add the brown sugar, cinnamon stick, star anise, cloves, and bay leaves, and stir so everything is lightly coated.
• Mix in the cabbage and liquid: Add the shredded red cabbage in big handfuls, stirring as you go. Pour in the vinegar and apple juice, then add the orange zest and juice (if using) and the salt. Mix well so the cabbage is evenly seasoned.
• Bake covered: Bring the casserole to a gentle simmer on the hob, then cover with a tight-fitting lid. Transfer to the oven and bake for 60 minutes, stirring once halfway through to redistribute the cabbage.
• Bake uncovered to finish: Remove the lid and bake for 15 minutes more. This helps the braising liquid reduce slightly and gives you that glossy, rich-looking finish.
• Cool and rest: Remove from the oven and let the cabbage rest for 10 minutes. This short rest helps the flavours settle and the liquid thicken naturally.
• Assemble and serve: Stir through the redcurrant jelly (if using) until melted, then taste and adjust salt and vinegar if needed. Remove the whole spices and bay leaves before serving.

Tips

Why is my red cabbage watery?

If your cabbage looks soupy, it simply needs a little more reduction. Bake it uncovered for an extra 10 to 15 minutes, stirring once. You can also simmer it on the hob for a few minutes with the lid off.

How do I stop red cabbage from turning dull?

Acid helps keep the colour vibrant, so do not skimp on the vinegar. Also avoid aggressive boiling; a gentle simmer and a steady oven braise keep the cabbage a rich purple-red.

Can I make it sweeter or sharper?

Absolutely. For sweeter, add 1 more tablespoon of brown sugar or a spoon of redcurrant jelly. For sharper, add an extra splash of vinegar right at the end, a teaspoon at a time, tasting as you go.

What if the cabbage is still a bit firm?

Slice it a little finer next time, and make sure the lid is tight so it truly braises. For this batch, add a splash of apple juice, cover, and bake for another 15 to 25 minutes until tender.

Serving Suggestions

• Serve with roast pork, crackling, and apple sauce
• Pair with sausages and buttery mash
• Add alongside duck breast or confit duck legs
• Spoon next to a Christmas roast turkey or ham
• Use leftovers in a warm sandwich with sliced meat and mustard

Storage

Room temperature

Cool the red cabbage quickly, then do not leave it out for more than 2 hours. Transfer to the fridge as soon as it reaches room temperature.

Refrigerator

Store in an airtight container for up to 5 days. Reheat gently in a saucepan over low heat, adding a splash of apple juice or water if it looks dry.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the refrigerator, then reheat slowly on the hob. The texture holds up very well, which makes this an ideal make-ahead side dish.

Nutrition

• Calories: 160 kcal
• Carbohydrates: 22 g
• Protein: 2 g
• Fat: 8 g
• Saturated Fat: 5 g
• Sodium: 420 mg

Nutrition values are estimates and will vary based on ingredients used and portion size.

FAQs

James Martin Red Cabbage

Recipe by Milli Rose

0.0 from 0 votes

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Total time

90

minutes

Calories

160

kcal

1

hour 

30

minutes

Tender, sweet-and-sour braised red cabbage with apple, warming spices, and a glossy finish. A make-ahead British side dish that pairs perfectly with roast meats.

Ingredients

• 1 medium red cabbage (about 1kg), cored and finely shredded

• 1 large onion, thinly sliced

• 2 apples (Bramley or Granny Smith), peeled, cored and thinly sliced

• 50g unsalted butter

• 2 tbsp soft dark brown sugar

• 150ml red wine vinegar (or cider vinegar)

• 200ml apple juice (or cloudy apple cider)

• 1 orange, zest and 2 tbsp juice (optional but lovely)

• 1 cinnamon stick

• 2 star anise

• 3 whole cloves

• 2 bay leaves

• 1 tsp fine sea salt, plus more to taste

• 2 tbsp redcurrant jelly (optional, for a glossy finish)

Directions

• Preheat the oven to 160°C (140°C fan).
• Melt the butter in a large ovenproof casserole over medium heat and soften the onion for 8 minutes.
• Add the apples and cook for 2 minutes, then stir in the sugar and spices.
• Add the shredded red cabbage, salt, vinegar, and apple juice (and orange zest/juice if using). Toss well.
• Bring to a gentle simmer, cover tightly, and bake for 60 minutes, stirring once halfway.
• Uncover and bake 15 minutes more to reduce slightly and deepen the colour.
• Stir in redcurrant jelly (if using), adjust seasoning, rest 10 minutes, then serve.

Notes

• Make it a day ahead if you can. The flavour improves overnight.
• If it looks too dry at any point, add a splash of apple juice and cover again.
• Remove whole spices before serving for the best eating experience.