Braised Red Cabbage with Apples and Sultanas
Portion/Yield:Serves 6 as an accompaniment
This is a fantastic recipe in a lot of ways. It’s inexpensive, makes plenty and the beauty is that it can be cooked in advance. It’s the perfect side dish to go with roast venison, pork, turkey, chicken or goose. I serve this on Christmas day with roast turkey, delicious.
Ingredients & Method
- 2 tablespoons unsalted butter
- 1 roughly chopped onion
- 2 crushed cloves garlic
- 2 cinnamon sticks
- 500g shredded red cabbage, 50g sultanas, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 2 tablespoons soft dark brown sugar, 3 tablespoons cider vinegar, 250ml apple cider, 100g (prepared weight) peeled, cored and finely diced Bramley apple, the finely grated zest and juice of 1 orange and sea salt and freshly cracked black pepper.
Preheat the oven to 150°C/Gas Mark 2.
Melt butter in a large casserole and once it is foaming, add onion, garlic and cinnamon sticks and sauté over a medium heat for about 6 minutes or until the onion starts to turn golden brown. Add red cabbage, sultanas, cloves, nutmeg, sugar, vinegar, cider, Bramley apple, zest and juice of orange and seasoning. Bring the mixture to a gentle simmer and simmer for 5 minutes, then remove from the heat.
Cover with a tight-fitting lid and cook in the oven for about 2 hours or until tender, stirring at least once during the cooking time. Remove from the oven, then taste and adjust the seasoning, if necessary.
If you have any leftovers, transfer to an airtight container and leave to cool, then store in the fridge and use within 3 days.