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Cider-braised cabbage wedges recipe

Cider-braised cabbage wedges recipe

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Sweetheart cabbage wedges are gently braised in cider and butter, before being roasted until tender. Top with a dollop of crème fraîche for a delicious side that tastes great alongside grilled meat. See method

  • Serves 6
  • 15 mins to prepare and 45 mins to cook
  • 137 calories / serving
  • Vegetarian


  • 2 tbsp olive oil​
  • 1 sweetheart cabbage, cut into 6 wedges
  • 40g unsalted butter
  • 250ml cider
  • ½ vegetable stock cube, made up to 300ml
  • 1 lemon, zested and juiced
  • 150ml 50% less fat crème fraîche
  • 5g fresh dill, fronds picked
1 of your 5-a-day and low in salt

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    4g 22%
  • Sugars

    5g 6%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 5.5g Protein 1.7g Fibre 2g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large, shallow, ovenproof frying pan over a medium-high heat. Season the cabbage wedges, then brown in the pan for 12 mins, turning halfway, until lightly charred. Remove to a plate.
  2. Reduce the heat to medium, add the butter and cook for 1-2 mins until brown and nutty. Pour in the cider and bubble for 5 mins until reduced by about half, cooking away the alcohol before adding the vegetable stock. Bring to the boil, then nestle the cabbage wedges back into the braising stock and transfer to the oven. Gently roast for 40 mins, turning halfway, or until tender.
  3. Squeeze the lemon juice over the braised cabbage and top with the crème fraîche, lemon zest and dill fronds to serve.

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