Red cabbage with Bramley apple & walnuts

A sweet, crunchy cabbage dish with a superhealthy boost of vitamin C

  • Prep:10 mins
    Cook:20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 84
  • fat 5g
  • saturates 2g
  • carbs 9g
  • sugars 8g
  • fibre 3g
  • protein 2g
  • salt 0.06g


  • 1 red cabbage, finely sliced
  • 25g butter
  • 1 Bramley apple, peeled and grated
  • 1 bay leaf
  • 3 cloves
  • 100ml cider vinegar
  • 25g light muscovado sugar
  • handful walnuts, toasted and chopped


  1. Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don’t breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved – be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.

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