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    Spiced Red Cabbage

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    Spiced Red Cabbage

    This cabbage dish is good either hot or cold. We would suggest serving it cold here as it will improve in flavour if cooked a couple of days in advance but hot it goes really well with roast.

    • Preparation time: 20 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes


    • 25g butter
    • 1 large onion, finely sliced
    • 1/2 tsp ground allspice
    • Large pinch freshly grated nutmeg
    • 650g red cabbage, finely shredded
    • 1 large Cox's apple, cored and chopped
    • 4tbsp red wine vinegar
    • 2tbsp light muscovado sugar
    • 5tbsp water
    • Salt
    • Freshly ground black pepper
    • 2tbsp cranberry sauce or redcurrant jelly


    1. Melt the butter in a large pan and cook the onion for 5 minutes over a medium heat until soft but not browned. Stir in the spices and cook for 30 seconds. Add the cabbage, apple, vinegar and sugar with the water and salt and pepper. Stir to mix thoroughly then cover tightly and simmer gently for 1 1/2hours, stirring occasionally. Add a little extra water if the cabbage gets too dry and starts to stick.
    2. Check the cabbage after the cooking time - the liquid should have evaporated and the cabbage should be very tender. Stir in the cranberry sauce or redcurrant jelly and allow to dissolve. Check seasoning and leave to cool.
    3. Chill for 2-3 hours then transfer to a serving dish. The cabbage may be prepared up to 48 hours in advance.

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