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Braised Red Cabbage With Apple Recipe
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In the quest to make every last bit of the festive period as delicious as possible, it’s reassuring to find that sometimes the traditional way is still the best. This classic braised red cabbage tastes even better when made the night before eating – a welcome finding at this time of year – and leftovers can be frozen… although only after any Christmas leftover sandwiches have been constructed
25g unsalted butter
1 large onion, finely sliced
½ tsp ground allspice
¼ tsp freshly grated nutmeg
1 small red cabbage, cored and finely sliced
1 Bramley apple, peeled, cored and grated
4 tbsp red wine vinegar
2 tbsp light muscovado sugar
2 tbsp redcurrant jelly
Fresh thyme leaves, to serve (optional)
1. Melt the butter in a large pan over a medium heat, add the onion and cook for 5 minutes until soft, but not browned. Stir in the spices, then add the cabbage, apple, red wine vinegar, sugar and 100ml cold water. Stir until thoroughly combined and the sugar has dissolved. Season well.
2. Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until very tender and the liquid has evaporated. Stir in the redcurrant jelly until melted, then serve scattered with fresh thyme leaves, if liked.
Enjoy leftovers with cold meats, or freeze in an airtight container for up to 1 month. When needed, thaw and reheat until piping hot.
Typical values per serving:
This recipe was first published in October 2015.