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Braised red cabbage with allspice and apple
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This tastes even better made in advance, so save time by making it the night before. If there's any left over, eat with cold meats, or freeze in an airtight container. When needed, thaw and reheat.
1 large onion, finely sliced
½ tsp ground allspice
¼ tsp freshly grated nutmeg
1 small red cabbage, cored, finely sliced
1 Bramley apple, peeled, cored and grated
4 tbsp red wine vinegar
2 tbsp light brown muscovado sugar
2 tbsp redcurrant jelly
To reheat the cabbage, if made ahead, place in a pan with 2–3 tbsp of cold water. Cover and cook over a medium heat for 5–10 minutes until piping hot, stirring occasionally.
Typical values per serving:
This recipe was first published in November 2008.
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