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Braised red cabbage with apple
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The great thing about this dish is that it tastes even better made in advance, so you can save time by making it the night before. This goes well with the Boxing Day cold cuts, so why not make double the quantity on Christmas Day and hope that there are some leftovers!
1 small red cabbage
1 large onion, finely sliced
½ tsp ground allspice
¼ tsp freshly grated nutmeg
1 Bramley apple, peeled, cored and grated
4 tbsp red wine vinegar
2 tbsp light brown muscovado sugar
2 tbsp redcurrant jelly
If you make this ahead, reheat it in the pan. Stir in 2-3 tablespoons of cold water, cover and cook gently over a medium heat for 5-10 minutes, stirring occasionally until piping hot.
Typical values per serving:
This recipe was first published in November 2003.