Suffolk Red Cabbage
Transform your table with the comforting flavors of Suffolk Red Cabbage, a classic side dish brimming with warmth and depth. This slow-cooked delight combines finely shredded red cabbage, tender red onions, and tart apples, all gently caramelized with brown sugar and apple cider vinegar for a perfect interplay of sweet and tangy. Infused with aromatic spices like cinnamon and cloves and simmered with bay leaves, this dish achieves a rich, melt-in-your-mouth texture after an hour of gentle cooking. Ideal for festive spreads, roast dinners, or alongside hearty sausages, Suffolk Red Cabbage is an irresistible celebration of seasonal ingredients. Simple to prepare yet full of bold flavors, it's the perfect addition to elevate any meal.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 head (about 1.5 lbs) red cabbage
- 2 tablespoons butter
- 1 medium, thinly sliced red onion
- 2 medium (preferably tart, like Bramley or Granny Smith), peeled, cored, and diced apple
- 3 tablespoons brown sugar
- 5 tablespoons apple cider vinegar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 2 bay leaves
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups water
Instructions
Remove any tough or damaged outer leaves from the red cabbage, then cut it into quarters and remove the core. Finely shred the cabbage and set it aside.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the sliced red onion and sauté for 3-4 minutes until softened but not browned.
Stir in the diced apples, cooking for another 2-3 minutes to soften slightly.
Add the shredded red cabbage to the pot, stirring to combine with the onions and apples.
Sprinkle the brown sugar, apple cider vinegar, ground cinnamon, and ground cloves over the cabbage mixture. Add the bay leaves, salt, black pepper, and water.
Stir everything together well to ensure the cabbage is evenly coated with the seasoning and liquids.
Reduce the heat to low, cover the pot with a lid, and let the cabbage cook gently for 1 hour, stirring occasionally to prevent sticking. If the pot starts to dry out, add a splash of water as needed.
Remove the lid and cook for an additional 10-15 minutes to allow any excess liquid to evaporate and the flavors to intensify.
Remove and discard the bay leaves. Taste and adjust seasoning with more salt or sugar if desired.
Serve hot as a side dish with roast meats, sausages, or as part of a festive spread.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 17.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
