Delia Smith Red Cabbage Recipe

You'll find there's something undeniably comforting about Delia Smith's classic red cabbage recipe, a dish that's graced British dinner tables since the 1970s. It's not just another side dish – the careful layering of shredded cabbage with sweet apples, pungent onions, and warming spices creates a harmonious blend that transforms simple ingredients into something remarkable. While many home cooks have attempted this festive favorite, understanding the nuances of Delia's time-tested method makes all the difference between a good braised cabbage and an exceptional one that'll have your guests asking for the recipe.

History

Through the generations, braised red cabbage has been a cornerstone of British cooking, with Delia Smith's version emerging in the 1970s as a definitive recipe.

You'll find that this dish traces its roots back to medieval England, where preserving cabbage was essential for winter sustenance. The addition of vinegar wasn't just for flavor – it helped maintain the vibrant purple color and extended the dish's shelf life.

When Delia Smith introduced her version in her first cookbook, she refined the traditional method by incorporating precise measurements and cooking times. You're following in the footsteps of countless home cooks who've relied on her expertise to perfect this holiday staple.

Her recipe struck the ideal balance between sweet and sour flavors, making it more appealing to modern palates.

The dish's popularity soared during the 1980s when British cooking experienced a revival. You'll notice that while other chefs have created their own variations, Delia's version remains the gold standard.

It's particularly well-suited to Britain's climate, as red cabbage grows abundantly throughout the cooler months when hearty, warming dishes are most appreciated.

Recipe

Braised red cabbage is a hearty, flavorful British dish that combines the natural sweetness of cabbage and apple with warming spices and a tangy vinegar note. This classic recipe, perfected by Delia Smith, creates a tender, aromatic side dish that pairs beautifully with roasted meats and winter meals, while its vibrant purple color adds a striking visual element to any plate.

• 1 medium red cabbage (1kg), finely shredded
• 1 large cooking apple, peeled and chopped
• 1 large onion, chopped
• 2 tablespoons brown sugar
• 3 tablespoons red wine vinegar
• 2 tablespoons butter
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste

In a large, heavy-bottomed casserole dish, create alternating layers of shredded cabbage, chopped apple, and onion, sprinkling each layer with sugar, spices, salt, and pepper.

Dot the top with butter, pour over the vinegar, cover tightly, and cook on low heat for 2-2.5 hours, stirring occasionally until the cabbage is tender and the flavors have melded together.

For optimal results, ensure the cabbage is shredded as finely and evenly as possible to promote uniform cooking and better texture.

If the mixture becomes too dry during cooking, add small amounts of water as needed, and remember that this dish actually improves with age – it can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Cooking Steps

Begin by shredding your cabbage into thin, uniform strips before layering it in the casserole dish with apples, onions, and your seasonings.

You'll want to cover the dish tightly, making sure to create a good seal that traps the steam inside.

Let it simmer on low heat for about 2-2.5 hours, giving it an occasional stir until the cabbage is perfectly tender and the flavors have come together.

Step 1. Shred Cabbage Uniformly Thin

Start by cutting your red cabbage into quarters and removing the tough core.

You'll want to position each quarter flat-side down on your cutting board for maximum stability while you work. Using a sharp knife, slice the cabbage into thin, uniform strips about 1/8 inch wide.

For the most consistent results, you'll need to maintain steady, even pressure as you cut through each quarter.

Don't rush this step – uniformly thin shreds ensure your cabbage will cook evenly and achieve that perfect tender texture Delia Smith's recipe is known for. If you're finding it difficult to keep the strips consistent, try stacking the larger pieces and cutting through them together.

Make sure you're working with a truly sharp knife, as a dull blade will crush rather than cleanly cut the cabbage fibers.

You'll know you're doing it right when the shreds are thin enough to be flexible but still hold their shape.

Once you've finished shredding, give all the pieces a quick check – any notably thicker pieces should be re-cut to match the others.

Step 2. Layer Ingredients With Seasonings

With your uniformly shredded cabbage ready, the layering process forms the foundation of this dish's rich flavor.

You'll want to grab a large, heavy-bottomed casserole dish and begin creating distinct layers that'll help the ingredients meld perfectly during cooking.

Start by placing a layer of shredded cabbage at the bottom of your dish. Add a portion of your chopped apple and onion on top, then sprinkle with some of the brown sugar, cinnamon, and nutmeg.

Don't forget to add a light seasoning of salt and pepper to each layer. Continue this pattern until you've used all your ingredients.

Once you've completed the layers, dot the surface with small pieces of butter – about 2 tablespoons total.

Pour the red wine vinegar evenly over everything, letting it seep through the layers. You'll need 3 tablespoons of vinegar to achieve the right balance of flavors.

Make sure you've spread everything evenly across the dish, as this will ensure uniform cooking and proper flavor distribution throughout your braised cabbage.

Step 3. Cover Dish and Seal Tightly

Once you've completed the layering process, proper sealing of your casserole dish becomes crucial for achieving tender, flavorful cabbage.

You'll want to use a heavy-bottomed casserole dish with a tight-fitting lid that won't let steam escape during the long cooking process. If your lid doesn't seal perfectly, don't worry – you can create an extra barrier using aluminum foil.

Before placing the lid on your dish, press down gently on the top layer to ensure everything's compact. This helps the ingredients cook evenly and prevents dry spots from forming.

Place a sheet of foil over the top of the dish, pressing it firmly against the edges. Then put the lid on securely, making sure it's centered and properly seated.

If you're using a dish without its own lid, you can create a tight seal using a double layer of heavy-duty foil. Wrap it tightly around the edges of the dish, and check that there aren't any gaps where steam could escape.

Step 4. Simmer on Low Heat

Simmering your red cabbage requires precise temperature control and patience to achieve Delia's signature tender results. Once you've placed your covered dish on the stovetop, set your burner to its lowest setting. You'll want just enough heat to maintain a gentle simmer without letting the cabbage boil.

Keep the temperature steady for 2 to 2.5 hours, checking occasionally to ensure the cabbage isn't sticking to the bottom. During this time, you'll notice the cabbage slowly softening and taking on a rich, jewel-like color. If you hear aggressive bubbling, your heat's too high – turn it down immediately.

Every 30 minutes, give the mixture a gentle stir with a wooden spoon. This helps distribute the heat evenly and allows the flavors to meld properly. If you notice the cabbage getting too dry, add 2-3 tablespoons of water. Don't add too much liquid at once – you're braising, not boiling.

You'll know it's done when the cabbage is tender but still holds its shape, and the liquid has reduced to a glossy coating. The spices should now permeate every bite.

Step 5. Stir Periodically Until Done

Regular stirring throughout the cooking process ensures your red cabbage develops its signature texture and flavor.

You'll want to lift the lid and give the mixture a gentle stir every 20-30 minutes during the 2-2.5 hour cooking time. This helps distribute the heat evenly and prevents any sticking to the bottom of your pot.

As you stir, you'll notice the cabbage beginning to soften and take on a deeper purple color. If you find the mixture becoming too dry, don't hesitate to add a tablespoon or two of water.

You'll know you're on the right track when the cabbage starts to feel tender but still maintains a slight bite.

The dish is done when your cabbage reaches that perfect balance of tenderness while retaining its shape. You shouldn't see any crunchiness, but the cabbage shouldn't be mushy either.

Test a piece between your fingers – it should yield easily but not fall apart. At this point, give it a final taste and adjust the seasoning with additional salt, pepper, or vinegar if needed.

Final Thoughts

This beloved red cabbage recipe from Delia Smith offers a foolproof way to create a vibrant, flavorful side dish that's perfect for any special occasion.

You'll find that the combination of sweet apples, warming spices, and tangy vinegar creates a perfectly balanced dish that complements any roasted meat.

One of the best things about this recipe is its flexibility. You can make it up to five days ahead and store it in the fridge, where the flavors will continue to develop and improve.

If you're planning far ahead, you'll be glad to know it freezes beautifully for up to three months.

Remember to slice your cabbage finely and evenly for the best results. This attention to detail makes a real difference in the final texture of your dish.

You'll know it's ready when the cabbage is tender but still has a slight bite to it, and the sauce has thickened to a rich, glossy consistency.

Don't hesitate to adjust the seasoning to your taste. Some families prefer it sweeter, while others like more vinegar – it's all about finding your perfect balance.

Frequently Asked Questions

Can I Substitute Red Wine Vinegar With Apple Cider Vinegar?

You can definitely substitute apple cider vinegar for red wine vinegar in your braised cabbage. It'll add a slightly fruitier note that works well with the apples, while still providing the necessary acidity and tang.

Is It Possible to Make This Recipe in a Slow Cooker?

Yes, you can prepare and perfect this recipe in a slow cooker. Just layer your ingredients as directed, cook on low for 6-8 hours or high for 3-4 hours, and you'll get tender, flavorful results.

Why Does My Red Cabbage Sometimes Turn Blue While Cooking?

Your cabbage turns blue because of its pH level. You'll need enough acid (like vinegar) to keep it red. Without sufficient acidity, the natural pigments in red cabbage react and change color.

Should I Remove the Core of the Cabbage Before Shredding?

Like removing a tree's heartwood, you'll want to cut out that tough cabbage core before shredding. It's too hard to eat and won't cook down properly. Don't skip this step for the best results.

Can I Add Red Wine to Enhance the Flavor?

Yes, you can definitely add red wine! Pour in about 1/2 cup when you add the vinegar. It'll create richer, deeper flavors. Just reduce the vinegar slightly to maintain the right balance.

Conclusion

You'll find Delia Smith's braised red cabbage is like a chameleon in your kitchen – adapting beautifully to any main dish you serve. It's a recipe that's stood the test of time, delivering consistent results with minimal effort. Whether you're making it ahead for a special occasion or serving it right away, the rich blend of sweet and tangy flavors will make this dish a regular feature on your dinner table.