I’ve made this dish more times than I’ve had decent sleep during December — and that’s saying something. It’s the kind of recipe you throw together when your kitchen’s chilly, your socks are mismatched, and you just want the smell of something old-fashioned and warming to fill the house.
This isn’t a flash-in-the-pan sort of side. It’s slow, mellow, and quietly wonderful. The cloves, the cinnamon, the apples softening into the cabbage — it doesn’t scream for attention, but everyone at the table goes back for seconds.
And honestly, it’s dead easy. A bit of slicing, a few shakes of the spice jar, and then the oven does its slow magic. Just trust the process. Trust Delia. And maybe trust yourself to not eat half of it cold out the fridge the next day.
Why You’ll Love It
- Make-ahead wonder — gets better after a day or two.
- Cabbage, but make it cozy — this ain’t your raw slaw.
- Smells like winter holidays, even in March.
- Works with everything — pork, sausages, turkey, lentil roast…
- Cheap as chips, but tastes like it took hours (which it did).
- Freezer-friendly and fridge-happy.
Ingredients
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- A good grating of nutmeg (¼ of a whole nutmeg is about right)
- ½ oz (15g) butter
- 1 small garlic clove, finely chopped
- 1 lb (450g) apples – peeled, cored, diced small
- 1 lb (450g) onions – finely chopped
- 2 lb (1kg) red cabbage – cored and finely shredded
- 3 tbsp brown sugar
- 3 tbsp red wine vinegar
- Salt and black pepper, to taste
How to Make It
Start with the chopping (yes, it’s a bit of a job):
Peel and chop your apples and onions. Slice the cabbage as thin as you can — I use a sharp knife and a bit of radio drama to pass the time. You’ll feel better once it’s all prepped.
Build it like a cabbage lasagne:
Grab a big casserole dish with a lid. Layer in some cabbage, then apples, onions, garlic, a bit of sugar, spice, salt, and pepper. Keep going in layers until it’s all used up.
Finish with butter and vinegar:
Dot the butter over the top and drizzle on the wine vinegar. Don’t worry if it doesn’t look impressive yet — it will.
Cover it tight and bake low and slow:
Pop the lid on and bake at 150°C (300°F) for about 2 to 2½ hours. Stir it once or twice if you remember — if not, it’s forgiving.
Let it rest a bit before serving:
When it’s done, it’ll be tender and sweet-smelling with just a little bite left in the cabbage. Give it a taste — add more salt, sugar, or vinegar if it needs balancing.
Serve warm (or cold — I won’t judge):
It goes with pretty much anything. Pork is classic. I’ve had it with shepherd’s pie. One time I just had it with toast. No regrets.
Common Mistakes and How to Dodge Them
Why’s my cabbage grey?
Probably cooked uncovered too long or at too high a temp. Keep it low and lidded until the last 30 minutes.
It’s too sharp!
Next time, ease off on the vinegar. For now, add a touch more sugar or even a dab of butter — it helps.
It’s dry and sad.
Might’ve forgotten the butter, or didn’t use enough apples. A splash of water or stock can revive it during reheating.
It’s too crunchy still.
Just bake it longer. This one’s very forgiving.
Storage and Reheating
- Fridge: Lasts 3–4 days easily.
- Freezer: Yep. Cool it first, then portion and freeze for up to 3 months.
- Oven: Reheat covered at 160°C for 15–20 mins.
- Microwave: Covered, medium heat, stir halfway through.
- Air fryer: Honestly, don’t. It’s cabbage, not chips.
Frequently Asked Questions
Can I make it without vinegar?
You can, but it won’t have that signature tang. Try lemon juice or cider instead.
What apples work best?
Bramley’s great. Granny Smith or any tart one works. Sweet apples might need a bit more vinegar to balance.
Can I prep it ahead?
Absolutely. Make it two days ahead and reheat gently — it actually improves.
Can I add bacon or sausage to it?
Yep. Cook them separately and stir in before baking, or even after — gives it a smoky depth.
Nutrition Facts (Per Serving)
- Calories: 44
- Fat: 0.1g
- Carbs: 10g
- Sugar: 5g
- Protein: 2.3g
- Fibre: 3.9g
- Sodium: 42mg
More Delia Smith Recipe:
Delia Smith Red Cabbage
Description
A gently spiced, slow-baked red cabbage with apple, onion, and a splash of vinegar — cozy, rich, and perfect with roast dinners or winter feasts.
Ingredients
Instructions
- Preheat oven to 150°C (300°F).
- In a casserole, layer cabbage, apples, onions, garlic, sugar, spices, salt, and pepper.
- Repeat until everything is used. Dot with butter, drizzle vinegar.
- Cover and bake for 2–2½ hours, stirring once or twice.
- Uncover for last 20–30 mins if you want a bit more colour.
- Adjust seasoning and serve warm.
Notes
- Use a food processor if you’re short on time.
- Don’t skip the vinegar, but adjust to taste.
- Keeps and freezes well — great for meal prep.
- Add sausage or bacon for a meatier twist.