Photo of Braised red cabbage with apples by WW

Braised red cabbage with apples

Points® value
Total Time
1 hr 20 min
10 min
1 hr 10 min
Perfect with roast meat and even better the next day in a sarnie, this is a great get-ahead side dish – the fruity flavours will develop and deepen over time


Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely sliced

Red wine vinegar

1 tablespoon(s)


600 g, red, finely sliced

Red Wine

100 ml

Redcurrant Jelly

3 tablespoon(s)


1 zest(s) of 1, 3 pieces of peel

Freshly squeezed orange juice

1 serving(s)

Mixed Spice

½ teaspoon(s), level

Cinnamon Stick

1 stick(s)


2 medium, cored, quartered and cut into chunks


  1. Mist a casserole dish or large pan with cooking spray. Cook the onion over a low heat for 6-8 minutes or until softened. Stir in the vinegar, then add the cabbage, red wine, redcurrant jelly, orange peel and juice, mixed spice and cinnamon stick. Give everything a good stir. Turn up the heat and cook for a couple of minutes more, stirring continuously to prevent catching.
  2. Reduce the heat to low and leave to simmer, uncovered, for 30 minutes, stirring occasionally. Finally, add the apples and season, cover with a lid and simmer for a further 30 minutes until soft. Transfer to a serving dish and serve immediately.


Want to prep ahead? Let the cooked cabbage cool completely then transfer to a freezer-safe container. It will keep in the freezer for up to 3 months