Braised Red Cabbage with Apples & Ginger (Slow Cooker)

Braised Red Cabbage with Apples and Ginger is a classic braised red cabbage made in your slow cooker or in the oven. The cabbage is cooked slowly with apples and onions spiced up with the warmth of sweet ginger. It’s delicious with roast and baked meats especially ham and turkey, an ideal warming side dish for autumn and winter days.

Why should I make Slow Cooker Braised Red Cabbage with Apples and Ginger?

Red cabbage is a classic winter vegetable. The robust nature of red cabbage makes it ideal for long slow cooking and the sweet and sour flavours make it the perfect side dish to make in the colder months. This is a very easy recipe to make, just a bit of chopping then everything goes into the slow cooker.

Can I make this recipe if I don’t have a slow cooker?

You can make this recipe in a low oven. The process is exactly the same, just layer up the ingredients in a casserole dish, put on the lid and bake for 1 1/2 hours at 160C/140C (fan).

What ingredients do I need?

This recipe uses ingredients that are easily available in your local supermarket or store.

• Red Cabbage
• Onions
• Apples
• Ginger preserve
• Fresh ginger root
• Red wine vinegar
• Brown sugar
• Salt

What is Red Cabbage?

Red Cabbage is a vegetable in the brassica family. The heads of cabbage are round and have tightly wrapped waxy leaves. Also known as Purple Cabbage, the colour is somewhere between a burgundy red and violet purple.

Red cabbage holds less water than some other cabbages and this makes the leaves chewier and courser. This makes it ideal for long slow cooking.

What kind of onions should I use?

You can use any kind of onion in this recipe. However, I like to use red onions which combine nicely with the red cabbage. They have a slightly milder flavour than yellow onions.

What kind of apples should I use?

Use a dessert apple that has firm and sweet flesh. I like to use Cox’s Orange Pippins or Russet Apples but any dessert apple that has a nice balance of sweet and sharp will work well in this recipe. Cooking apples are too sour for this recipe, it’s important that there is a good balance to this dish.

What is Ginger Root?

Ginger root is a rhizome, a thick underground stem that sprouts roots and shoots. Ginger originates from south-east Asia and ginger is part of the same family as turmeric.

The ginger roots that we buy are harvested from the plants which then continue to grow. Fresh ginger root is available in most supermarkets as well as greengrocers and markets.

TOP TIP

To remove the skin from your ginger root simply scrape it off with a teaspoon.

What is Ginger Preserve?

Ginger Preserve can also be called ginger jam or ginger marmalade. It’s a sweet spread made with root ginger, lemon and spices. It is easily available in grocery stores and supermarkets. Ginger preserve adds tasty pieces of preserved ginger and the sweetness of the jam as well.

What can I substitute for ginger preserve in Braised Red Cabbage with Apples & Ginger?

If you can’t find Ginger Preserve then use the equivalent quantity of preserved ginger in syrup. Chop the pieces of preserved ginger into small pieces and add some of the syrup too.

What kind of brown sugar should I use in the Braised Red Cabbage?

I use light soft brown sugar in this recipe. You can use dark muscovado sugar but it has a strong molasses flavour that can dominate the dish. Demerara or Turbinado sugar is not suitable for this recipe as it does not dissolve into the cabbage as easily as the smaller grains of the soft brown sugar.

Why do I need wine vinegar in the Braised Red Cabbage?

Braised Red Cabbage with Apples and Ginger has a sweet and sour flavour profile. The wine vinegar is part of the ‘sour’ aspect of the balance in this dish. I prefer to use red wine vinegar but you can also use white wine vinegar, sherry vinegar and cider vinegar. Malt vinegar is not suitable as it is too harsh and will overpower the other ingredients.

How long can I store cooked Braised Red Cabbage?

Cool the Braised Red Cabbage and put it into a container with a lid. Store in the fridge for up to 4 days. Braised Red Cabbage reheats really well and can even taste better than the first time you eat it.

Reheat in the oven at 180C for about 20-30 minutes or in the microwave for between 4-8 minutes depending on the quantity of cabbage you are heating and the power of your microwave. Make sure the cabbage is thoroughly heated through.

Can I freeze Braised Red Cabbage with Apples & Ginger?

Braised Red Cabbage freezes very well. Divide the cooked and cooled red cabbage into freezer-proof containers with lids. Divide the braised red cabbage into the quantities that you think you will use. You can always reheat more than one portion but if you freeze the whole dish in one, then you will need to use it all at once when it comes out of the freezer.

Thaw overnight in the fridge or reheat in a casserole dish in the oven on low heat or use the defrost setting on your microwave. Then reheat until piping hot.

Is Braised Red Cabbage with Apples & Ginger suitable for vegetarians?

There are no meat products in Braised Red Cabbage with Apples & Ginger. It is a recipe that is suitable for vegetarians and vegans.

Is Braised Red Cabbage gluten-free?

There are no wheat products in this recipe. Always check the labels on any processed products that are included in a recipe just in case, but I can see no ingredients in this recipe that should cause any problems.

This is a really easy recipe to make. The preparation is minimal and it has a long slow cooking time. Just put it in the oven and leave it until the cabbage is soft and all the flavours have combined.

How should I serve Braised Red Cabbage with Apples & Ginger ?

Everyday Meals

Serve Braised Red Cabbage with Apples & Ginger with everyday meals like sausages, chops, or steaks or try it with my Air Fryer Balmoral Chicken, tender chicken breast is stuffed with haggis and wrapped in salty bacon then air fried and served with a rich creamy Scotch whisky sauce. it’s delicious. The ginger preserve adds a nice kick to this dish making it even more warming than usual.

Festive Side Dish

Braised Red Cabbage is the perfect side dish for Thanksgiving, Christmas Dinner or other festive holiday meals. You can make it ahead of time and reheat it to serve with your roast. Braised Red Cabbage is also a great accompaniment to cold ham or turkey as part of a buffet.  

Optional Extras

Add fresh cranberries to the Braised Red Cabbage recipe to make it even more festive. It needs an extra tablespoon of soft brown sugar to counteract the acidity of the berries and maintain the balance of the flavour.

Garnish

I like to garnish the Braised Red Cabbage with some finely chopped fresh root ginger.

More Side Dishes from Farmersgirl Kitchen

Grilled Corn Succotash is rich and creamy corn, bean, and bacon side dish that is perfect to serve as a side dish with chicken, turkey, or ham. It is ideal for your roast dinner and deserves a place on your festive holiday table.

Sweet Potato Mash with Sage, Ricotta, and Pecan Nuts is a delicious side dish that’s perfect to serve for a special dinner. The sweetness of the mash is lightened by the ricotta, and the crisp sage leaves and pecan nuts add both flavour and texture.

Roast Beetroot with Honey and Thyme is a  simple and delightful side dish recipe. The beetroot is roasted in the oven then coated in a delicious dressing that brings out all the sweet earthy flavours of the beets.

More side dishes

• How to cook the perfect Brussels Sprouts – Tin & Thyme
• Cabbage with Bacon, Apple & Cider – Lost in Food
• Griddled Courgettes – Feast Glorious Feast