Make-Ahead Christmas Red Cabbage You Can Freeze

Braised red cabbage is lovely alongside a Christmas roast. I like it simply cooked with apple, a little sugar and wine vinegar, giving it that gentle sweet-and-sour flavour.

This version is based on Darina Allen’s red cabbage recipe. It’s exactly the style I enjoy, and you can cook it beforehand and freeze it, ready for Christmas Day.

Keeping it simple

Slice the cabbage finely and remove the tough core. Leave the peeled cooking apples in quarters rather than chopping them into tiny pieces, and lay them over the cabbage before covering the pan.

Cook gently until the cabbage is tender. It doesn’t need hours on the hob; start checking after about 30 minutes. You want it nicely softened without losing its lovely colour and flavour.

Taste towards the end and adjust the sugar if needed. The apples and vinegar give it a little sharpness, so aim for the balance you enjoy. 

How to freeze it

Once cooked, divide the cabbage between containers in the amounts you expect to serve. Let it cool promptly and put it into the fridge or freezer within one to two hours.

Seal the containers and label with the date.

Darina’s recipe specifically notes that this cabbage can be frozen for several weeks, making it handy to prepare in the run-up to Christmas.

Reheating on Christmas Day

Defrost thoroughly in the fridge, then warm gently in a saucepan, stirring occasionally. Add a small splash of water if it needs loosening, and heat until steaming hot throughout.

Taste before serving and add a little seasoning if needed. Use within 24 hours of fully defrosting and reheat only once.

See the UK Food Standards Agency’s freezing and defrosting guidance for more advice.

One less job on Christmas morning

With your red cabbage already cooked, there’s no chopping board or pile of peelings to deal with on the day. You just need a saucepan to warm it through while the rest of dinner cooks.

For more dishes you can prepare beforehand, see Christmas Food You Can Make Ahead and Freeze.

Make-Ahead Christmas Red Cabbage

Simple braised red cabbage with cooking apples, wine vinegar and sugar. A lovely sweet-and-sour side dish to prepare and freeze before Christmas.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 6

Course: Side Dish

Ingredients Method Notes

Ingredients

  

• 450 g red cabbage
• 450 g cooking apples such as Bramley
• 1 tablespoon wine vinegar
• 120 ml water
• 2 heaped tablespoons sugar plus a little more if needed
• 1 level teaspoon salt

Method

 

1. Remove the cabbage’s outer leaves and tough core. Finely shred the cabbage.
2. Put the vinegar, water, sugar and salt into a large stainless steel saucepan or casserole dish. Add the cabbage and bring to the boil.
3. Peel and core the apples, cut into quarters and place on top of the cabbage.
4. Cover and cook over a low heat for 30–50 minutes, until the cabbage is tender. Check occasionally and add a small splash of water if the pan looks dry.
5. Gently stir the softened apples through the cabbage, breaking them down if you prefer a smoother finish.
6. Taste and add a little more sugar if needed. Serve warm, or cool promptly for freezing.

Notes

Freezing: Divide into suitable containers and refrigerate or freeze within one to two hours. Seal, date and freeze for several weeks.

Reheating: Defrost thoroughly in the fridge. Reheat gently in a saucepan, stirring occasionally, until steaming hot throughout. Add a little water if needed. Use within 24 hours of fully defrosting and reheat only once.