James Martin Red Cabbage

This James Martin red cabbage recipe is a classic slow-cooked side dish with a soft texture and a rich sweet and sour flavour. The cabbage cooks down until tender, soaking up apple, vinegar, and warm spices. It is an easy recipe that suits beginners and experienced cooks alike. Total time is around 1 hour and 30 minutes, including gentle cooking.

Ingredients

For the red cabbage

• 1 medium red cabbage, about 900g, finely shredded
• 2 medium cooking apples, peeled, cored, and thinly sliced
• 1 large onion, finely sliced
• 50g unsalted butter
• 3 tbsp soft brown sugar
• 3 tbsp red wine vinegar
• 150ml apple juice
• 1 tsp mixed spice
• 1 bay leaf
• Salt and black pepper, to taste

How to Make James Martin Red Cabbage

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Use a lidded casserole dish that is large enough to hold the cabbage comfortably.
• Layer the ingredients: Place a layer of shredded red cabbage in the casserole dish. Add some sliced onion and apple, then sprinkle with a little sugar, seasoning, and spice. Repeat the layers until everything is used.
• Add the liquid: Dot the butter over the top, then pour in the apple juice and red wine vinegar. Tuck the bay leaf into the cabbage.
• Cook gently: Cover with the lid and place in the oven. Cook for 1 hour and 30 minutes, stirring once or twice, until the cabbage is soft and glossy.
• Finish and adjust: Remove the bay leaf. Taste and adjust seasoning or sweetness if needed before serving.

Tips

Why is my red cabbage watery?

This usually means the heat was too high or the lid was left off. Keep the dish covered and cook gently so the cabbage softens without releasing excess liquid.

How do I make the flavour deeper?

Making the cabbage a day ahead helps the flavours develop. Reheat slowly before serving.

Can I make this without apple juice?

You can use water or vegetable stock, but apple juice adds natural sweetness that balances the vinegar.

Serving Suggestions

• Serve with roast chicken, turkey, or beef
• Pair with sausages and mashed potatoes
• Add to a festive roast dinner spread

Storage

Room temperature

Do not leave cooked red cabbage at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the oven.

Freezing

Red cabbage freezes well for up to 3 months. Cool completely before freezing and thaw overnight in the fridge.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 24g
• Protein: 3g
• Fat: 8g
• Saturated fat: 4g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Red Cabbage

Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Slow-cooked James Martin red cabbage with apple, spice, and red wine vinegar. A classic British side dish with a rich sweet and sour flavour.

Ingredients

• 1 medium red cabbage, finely shredded

• 2 cooking apples, peeled and sliced

• 1 large onion, sliced

• 50g unsalted butter

• 3 tbsp soft brown sugar

• 3 tbsp red wine vinegar

• 150ml apple juice

• 1 tsp mixed spice

• 1 bay leaf

• Salt and black pepper, to taste

Directions

• Preheat the oven to 160°C (140°C fan) and prepare a lidded casserole dish.
• Layer the cabbage, onion, apple, sugar, seasoning, and spice in the dish.
• Add butter, apple juice, red wine vinegar, and bay leaf.
• Cover and cook in the oven for 1 hour and 30 minutes, stirring once or twice.
• Remove bay leaf, adjust seasoning, and serve hot.

Notes

• Making this dish a day ahead improves the flavour.
• Keep covered during cooking to prevent drying out.
• Freezes well for up to 3 months.