Organic Red Cabbage
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Organic Red Cabbage | Vibrant, Flavoursome & Perfect Braised
A roast dinner essential and a genuine showstopper when braised properly, our Organic Red Cabbage brings deep colour and rich flavour to any plate. Grown organically without pesticides or herbicides, it has a robust, sweet-earthy character that holds up beautifully to long, slow cooking. For the ultimate braised red cabbage, try it slowly cooked in red wine with a spoonful of redcurrant jelly — it's one of the great British side dishes. Also excellent raw in slaws and winter salads. Natural shapes and sizes, just as organic produce should be.
Why You'll Love It
🟣 Deep Colour & Rich, Sweet-Earthy Flavour – Transforms into something extraordinary when braised — a show-stopping side dish for any roast.
🌿 Certified Organic – No pesticides or herbicides. Natural shapes and sizes.
🍽️ Outstanding Braised or Raw – Slow-cooked in red wine and redcurrant jelly, or shredded raw into a vibrant winter slaw.
A Cut Above the Rest
Braised red cabbage is the classic accompaniment to our Grass Fed Beef and Grass Fed Lamb roasting joints. Equally superb alongside our Free Range Pork.
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Free delivery on orders over £95, otherwise £6.50.
Frequently Asked Questions
How do I make braised red cabbage?
Shred the cabbage finely. In a large heavy-based pan, soften a sliced onion in butter, add the cabbage and stir to coat. Add a generous glass of red wine, a tablespoon of redcurrant jelly, a splash of red wine vinegar, a pinch of mixed spice and seasoning. Cover and cook on the lowest heat for 1.5–2 hours, stirring occasionally, until deeply tender and the liquid has reduced to a glossy sauce. It improves significantly made a day ahead and reheated.
Why does red cabbage turn blue when cooked?
Red cabbage contains pigments called anthocyanins that are sensitive to pH — they turn blue in alkaline conditions and stay red/purple in acidic conditions. Adding something acidic (red wine vinegar, apple, lemon juice) when cooking keeps the colour vivid. This is why most braised red cabbage recipes include vinegar — it's not just for flavour.
Can I use it raw?
Absolutely — shredded red cabbage is outstanding in a winter coleslaw or grain salad. Its robust texture means it holds up well to dressing without going soggy. Combine with apple, toasted walnuts, a sharp mustard dressing and a handful of dried cranberries for a brilliant winter slaw.
How should I store it?
Whole red cabbage keeps well for 1–2 weeks in a cool, dark place or refrigerated. Once cut, wrap tightly and refrigerate, using within 5–7 days. Braised red cabbage keeps for 4–5 days refrigerated and freezes beautifully for up to 3 months.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
