Winter Apple Cider Vinegar Braised Red Cabbage

Sharp-sweet, deeply comforting, and made for cold evenings.

This is one of those dishes that improves with time. Make it ahead, reheat gently, and watch people ask what you did differently.

Ingredients

• 1 red cabbage, finely shredded

• 1 large onion, thinly sliced

• 2 apples, peeled, cored, and sliced

• 2 tbsp butter or dripping

• 2–3 tbsp brown sugar

• 4 tbsp apple cider vinegar

• 100 ml Victrory apple juice, cider, or water

• 1 tsp salt

• Optional winter extras:

  • 1 bay leaf

  • A pinch of cloves or allspice

  • A grind of black pepper

Method

1. Melt the butter in a large heavy pan over medium heat.

2. Add the onion and cook gently until soft and golden.

3. Stir in the cabbage and apples. Let them soften for 5–10 minutes, stirring well.

4. Sprinkle over the sugar and salt.

5. Pour in the apple cider vinegar and liquid. Add spices if using.

6. Cover and simmer gently for 45–60 minutes, stirring occasionally, until soft, glossy, and richly coloured.

7. Taste and adjust. A touch more vinegar sharpens, a pinch more sugar rounds it out.

How to Serve It

• With sausages, pork, or ham

• Alongside roast chicken or beef

• As part of a winter pie or plate supper

• Shockingly good cold, straight from the fridge, on a fork

Peggy’s Apple Cider Vinegar Tip

Apple cider vinegar is kinder than balsamic.Use it when you want freshness without darkness. It brightens winter food instead of weighing it down.

Why Apple Cider Vinegar Works Here

• Cuts through richness

• Brings out natural sweetness in apples and cabbage

• Leaves the dish tasting balanced, not vinegary