Balsamic braised red cabbage

Name: Balsamic braised red cabbage
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6
Ingredients: 7 tbsp goose fat or butter; 2 onions, finely sliced; 1 bay leaf; 1 cinnamon stick; 2 cloves; ½ tsp freshly ground nutmeg; 1 red cabbage, quartered, any tough stalks removed, then shredded; 2 small Bramley apples, peeled, cored and chopped; 500 ml chicken stock; 2 tbsp light muscovado sugar, plus extra to taste

2 out of 5 stars(1) Rate this recipe

Low in saturated fat2 of your 5 a day

Serves6
CourseMain meal
Prepare10 mins
Cook2 hrs 30 mins
Total time2 hrs 40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

7 tbsp goose fat or butter
2 onions, finely sliced
1 bay leaf
1 cinnamon stick
2 cloves
½ tsp freshly ground nutmeg
1 red cabbage, quartered, any tough stalks removed, then shredded
2 small Bramley apples, peeled, cored and chopped
500ml chicken stock
2 tbsp light muscovado sugar, plus extra to taste

Method

Melt the fat or butter in a large, lidded pan, then add the onions, bay leaf, cinnamon stick, cloves, nutmeg and a pinch of salt. Cook gently for 15-20 minutes until soft and starting to turn golden.
Add the red cabbage, season and cook, covered, for 20 minutes, stirring from time to time.
Tip in the apples, stock, sugar and vinegar. Bring to the boil, then turn down the heat and cook with the lid on over a low heat for 2 hours.
Taste the cabbage, adding more vinegar, sugar or salt if needed. If necessary, simmer, uncovered, for a further 10 minutes or so to reduce any excess liquid, although you may not need to do this. Serve hot.