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Braised red cabbage
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1 large onion, sliced
25g unsalted butter
2 garlic cloves, crushed
1 red cabbage, shredded
2 cooking apples, peeled and roughly chopped
1 tsp ground mixed spice
2 tbsp light brown soft sugar
25ml red wine vinegar
500ml fresh chicken stock
2 tbsp redcurrant jelly
1. In a large, flameproof casserole dish, soften the onion in the butter for 5 minutes. Add the garlic and cook for 1 minute more. Stir in all the remaining ingredients apart from the redcurrant jelly and season. Bring to the boil, then reduce the heat, cover and simmer for 1 hour, stirring occasionally.
2. Remove the lid, turn the heat up a little and simmer for about 20 minutes, until the liquid has reduced. Just before serving, stir through the redcurrant jelly and season again, if needed.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (8) 554kJ
This recipe was first published in December 2017.