Festive Braised Red Cabbage
This is great Autumn/Winter recipe to make the most of our fantastic seasonal produce.
Great for Christmas Dinner, to go with your Sunday roast or partner with sausages.
You can make ahead and freeze for up to 2 months.
To make this recipe you will need:
1 small red cabbage
1 red onion
2 cooking apples
70g soft brown sugar
70ml red wine vinegar
140ml red wine
2 star anise
1 cinnamon stick
2 cloves
½ teaspoon ground nutmeg
Large knob butter
Salt and pepper to season
And here’s how to do it…
Prepare the red cabbage by removing any tough outer leaves, cut in to quarters, and chop out the stalk. Shred the cabbage finely. Peel, core and chop your apples into small chunks, and thinly cut your red onion.
In a large heavy bottomed saucepan or casserole dish layer in the vegetables along with the spices, sugar, butter, vinegar and red wine. Season well with salt and pepper.
Bring to a simmer, then put a lid on, turn down the heat and gently cook for 1 ½ hrs. Remove the lid and continue cooking for about 30 minutes stirring occasionally until tender.
You can keep in the fridge for a couple of days or freeze for a couple of months.
ENJOY XX
