Jamie Oliver Braised Red Cabbage Recipe [GUIDE]

Jamie Oliver’s Braised Red Cabbage is a comforting, flavorful side dish that takes the humble cabbage and elevates it with a mix of sweet, tangy and savory elements. It’s a simple yet elegant recipe where red cabbage is braised with ingredients like vinegar, sugar, apples and sometimes a touch of spices. The long, slow cooking process helps to tenderize the cabbage while infusing it with deep, rich flavors. It’s often served alongside roast meats like pork, duck or turkey and adds a vibrant splash of color to the plate.

Jamie’s version stands out because of the careful balance he strikes between acidity from vinegar, sweetness from apples and sugar and the aromatic touch of bay leaves and cinnamon. The end result? A soft, glossy cabbage dish that’s tangy, sweet and incredibly satisfying.

Jamie Oliver Braised Red Cabbage Recipe

Ingredients Needed

Here’s what you’ll need to make this dish:

• 1 medium red cabbage. The star of the dish, it should be finely shredded.
• 2 tablespoons olive oil. Used for sautéing the cabbage and other ingredients.
• 2 apples – A touch of sweetness, peeled and sliced thinly.
• 1 onion – Thinly sliced for a bit of savoriness.
• 1 tablespoon brown sugar. Adds a caramelized sweetness to balance out the vinegar.
• 3 tablespoons balsamic vinegar. This vinegar brings a tangy, rich flavor that contrasts beautifully with the sweetness.
• 2 tablespoons red wine vinegar. For a little extra acidity and brightness.
• A few sprigs of fresh thyme. The herbs add a fragrant, earthy aroma.
• 1 or 2 bay leaves. Gives a deep, aromatic flavor.
• 1 cinnamon stick – Adds warmth and a subtle spiciness.
• Salt and pepper – For seasoning, of course!

These ingredients combine into a beautiful harmony of flavors that make the cabbage dish something more than just a side. The apples offer a natural sweetness, the vinegars balance it out with tang and the herbs and spices provide depth and fragrance.

Equipment Needed

While the ingredients are simple, the right equipment will make all the difference in how the cabbage cooks. Here’s what you’ll need:

• Sharp knife – For finely shredding the cabbage and slicing the apples and onions.
• Cutting board – To keep things neat while prepping.
• Large pot or Dutch oven. A sturdy pot to braise the cabbage in. It needs to be large enough to hold everything comfortably.
• Wooden spoon – For stirring the cabbage and other ingredients while they cook.
• Lid – You’ll want a tight-fitting lid to lock in the heat and moisture as the cabbage braises.

Having these tools on hand will ensure that the cabbage cooks evenly and doesn’t burn or stick to the pot.

How To Make Jamie Oliver’s Braised Red Cabbage

The process for making this dish is straightforward but it does require patience as the cabbage braises slowly.

1. Prep the cabbage: Start by removing the tough outer leaves of the cabbage. Slice it into quarters and remove the core. Shred the cabbage finely using a sharp knife.
2. Cook the onions and apples: In your large pot or Dutch oven, heat the olive oil over medium heat. Add the thinly sliced onions and sauté until softened and translucent. Toss in the sliced apples and cook for a couple of minutes until they begin to soften and caramelize a little.
3. Add the cabbage: Now, add the shredded cabbage to the pot and stir it in. Let it cook down a bit and release some of its moisture.
4. Season it: Sprinkle in the brown sugar, pour in the vinegars (balsamic and red wine) and add the thyme, bay leaves and cinnamon stick. Season with salt and pepper to taste.
5. Braise: Cover the pot with a tight-fitting lid, reduce the heat to low and let the cabbage braise for 1-1.5 hours. Stir it every 20-30 minutes to ensure even cooking. The cabbage will gradually soften and absorb the flavors.
6. Taste and adjust: After the braising time, taste the cabbage. If it needs more sweetness, add a touch more sugar. If it’s too tart, a bit more sugar or even a little honey can help balance it.

Once it’s done, you’ll have a luscious, tender cabbage dish that’s deeply flavorful. The sweet-tangy balance and the aromatic warmth of the spices make this braised red cabbage a perfect accompaniment to hearty meals.

What I Learnt

The first thing I learned when making Jamie Oliver’s Braised Red Cabbage is how incredibly forgiving it is. While it requires some time, the process is so simple that even novice cooks can nail it. The slow braising process really helps meld the flavors together and you don’t have to hover over it constantly.

Another key takeaway is the power of vinegar. When used in moderation, vinegar can cut through the sweetness of the cabbage and apples, making the dish feel balanced and not too heavy. The balsamic vinegar, in particular, imparts a subtle richness that elevates the whole dish.

Also, the combination of the apple’s natural sweetness and the aromatic spices-like cinnamon and bay leaves. really gives the cabbage a lovely, deep flavor. It’s not just about the cabbage anymore; it’s a whole flavor experience. I was surprised by how much personality such a simple vegetable could have when cooked like this.

Recipe Tweaks For Jamie Oliver’s Braised Red Cabbage

Jamie Oliver’s braised red cabbage recipe is pretty great as is but there’s always room for a little customization depending on your tastes or what you’ve got in your kitchen. If you’re feeling adventurous or want to switch things up, here are a few easy tweaks to make it your own:

1. Spice It Up: The recipe usually calls for a good bit of apple cider vinegar which balances the sweetness of the cabbage. But you can take it a step further by adding spices like cinnamon or even a touch of cloves. These warm spices complement the rich, deep flavor of the cabbage. If you’re craving something with a little heat, throw in a dash of chili flakes.
2. Add Some Fruit: The recipe often has apple which gives a lovely, sweet tang. But you could also try pear or orange zest to give a fresh twist. Chopped dried fruits, like raisins or apricots, also add an extra layer of sweetness and chewiness.
3. Sweeten the Deal: If you’re not a fan of vinegar’s sharpness, you can cut back a bit and replace it with honey or maple syrup for a smoother sweetness. That’ll balance out the acidity and give the dish a slightly more caramelized finish.
4. Herb Variation: You could easily swap the bay leaves for a sprig or two of rosemary or thyme for an earthy undertone. Rosemary, especially, pairs really well with the cabbage, lending an herbal depth that’s fantastic for colder months.
5. Add Crunch: For texture, consider adding some roasted nuts at the end, like walnuts or hazelnuts. They’ll contrast nicely with the soft cabbage and add an unexpected pop.
6. Boost the Umami: If you’re a fan of umami-rich flavors, you could sneak in a spoonful of miso paste or a dash of soy sauce. It’s subtle but it enhances the flavor profile beautifully.

These tweaks can transform a simple recipe into something uniquely yours, so don’t be afraid to experiment!

Storage Tips For Leftovers

Once you’ve made your braised red cabbage, you’ll likely have some leftovers. The good news is, this dish keeps really well, so you can enjoy it the next day or even later in the week. Here’s how to store it properly:

1. Cool It Down Quickly: Let your cabbage cool to room temperature but don’t leave it out for too long. Aim for no more than two hours before storing it. The quicker you chill it, the longer it’ll last in the fridge.
2. Air-tight Containers: Store your leftovers in a tight-sealing container to keep the cabbage fresh and prevent it from absorbing any other odors from your fridge. Glass containers are a good choice as they help keep the flavors intact and are easier to clean.
3. Fridge Life: In the fridge, your braised cabbage will last about 3 to 4 days. The flavors will continue to meld and deepen, making it even tastier the second day!
4. Freezing: If you want to freeze it, go for an airtight freezer bag or container. While it can last for up to 3 months in the freezer, be mindful that the cabbage may lose some texture once thawed. But don’t worry-its flavor will still be fantastic!
5. Reheating: When reheating, you can use a stovetop or microwave. If you use the stovetop, heat it gently over low to medium heat with a splash of water or stock to keep it moist. If you’re microwaving, cover it loosely and heat in short bursts, stirring in between.

What To Eat With Jamie Oliver’s Braised Red Cabbage?

This dish is a flavor-packed side that pairs beautifully with a variety of main courses. Here’s what you could serve it with:

1. Roast Meats: Braised red cabbage is a classic companion to roast pork or roast duck. The sweetness and acidity from the cabbage balance the richness of the meat. If you’re feeling extra indulgent, serve it with crispy roasted potatoes on the side.
2. Sausages: The cabbage is the perfect sidekick. The savory, hearty sausage flavor gets a nice contrast from the sweet-and-sour cabbage.
3. Grilled Chicken: A simply grilled chicken breast or thigh would be great with the cabbage. The crispy skin and juicy meat work well with the tangy cabbage, especially if you finish everything with a drizzle of honey or balsamic glaze.
4. Vegan Options: For a plant-based meal, braised red cabbage pairs well with roasted root vegetables (think carrots, parsnips or sweet potatoes) and a hearty grain like quinoa or farro. Tofu or tempeh would also be a great protein option, especially if you marinate it in a bit of soy sauce or miso.
5. Cheese: Try it with a sharp cheese like cheddar, feta or goat cheese. The creamy cheese contrasts the crunchy cabbage and adds an indulgent touch. You could also have it as part of a charcuterie board, alongside some olives and crusty bread.

FAQs

What Makes Jamie Oliver’s Braised Red Cabbage Different From Other Recipes?

Jamie Oliver’s version uses a mix of sweet, tangy ingredients like apple, vinegar, and a bit of sugar, making the cabbage flavorful with a balance of sweet and sour notes.

Can I Prepare Jamie Oliver’s Braised Red Cabbage In Advance?

Yes! You can make it ahead of time. It actually tastes even better after a day or two in the fridge as the flavors develop.

What Should I Serve With Jamie Oliver’s Braised Red Cabbage?

It pairs perfectly with roasted meats, especially pork, beef, or duck. It also goes well with mashed potatoes for a comforting meal.