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Braised red cabbage with apple
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This traditional Christmas favourite tastes even better if made in advance making it perfect for festive entertaining.
1 small red cabbage
1 red onion, finely sliced
1/2 tsp ground allspice
1/4 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
Make up to 3 days in advance, cool, cover and keep in the fridge. Reheat in a pan with 2-3 tbsp cold water, cover and cook over a medium heat for 5-10 minutes, stirring occasionally, until piping hot.
Make, cool, then freeze in an airtight container for up to 2 months. Defrost before reheating as above.
Typical values per serving:
This recipe was first published in November 2014.