Allmanhall recipe: braised red cabbage

Sponsored: Rupert Lynch, executive chef and client relationship manager at award-winning independent food procurement organisation allmanhall, sprinkles some festive magic over this classic to bring it up to date

Whether you’re treating your pupils, your school staff or your friends and family over the Christmas period, this recipe is a crowd-pleaser!


  • 1 ½kg red cabbage
  • 2 onions, chopped
  • 4 Granny Smiths apples, peeled and cored and chopped
  • Zest 1 orange or 2 clementines
  • 2 tsp ground mixed spice
  • 100g light soft brown sugar
  • 3 tbsp cider vinegar
  • 300ml dry cider
  • 25g butter



  • Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice.
  • Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
  • Pour over the vinegar and cider and dot the butter on top.
  • Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender.
  • The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.


Many of the team at allmanhall come from a school foodservice background and have been catering managers or chefs previously. This enables them to be hands-on in their advice and recommendations, and to provide practical ideas for school catering teams, really understanding your day-to-day challenges.

Combined with expert buyers and award-winning client services team liaising with suppliers on your behalf, allmanhall enable the best food and the best cost savings, with the best support.

Find out more

Happy Christmas from everyone at allmanhall!

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