Braised red cabbage
This Christmas red cabbage recipe couldn't be simpler, just put all the ingredients in an ovenproof pan or casserole, cover and bake. Make it ahead for a stress-free Christmas dinner or follow the recipe tip to make it in a slow cooker.
Ingredients
- 1 red cabbage, quartered, cored and sliced
- 2 red onions, thinly sliced
- 80g/3oz dried cranberries
- 2 Bramley apples, peeled, cored and grated
- 1 tsp ground cinnamon
- 25g/1oz demerara sugar
- 3 tbsp red wine vinegar
- salt and freshly ground black pepper, to taste
Method
Preheat the oven to 170C/150C Fan/Gas 3.
Mix the cabbage with the rest of the ingredients and put in an ovenproof dish.
Season well and cover with foil.
Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking.
Recipe Tips
To give the red cabbage a bit of gloss before serving, stir in 2–3 tablespoons of redcurrant jelly before serving, allow to melt and stir through to coat.
This braised red cabbage recipe can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months. Simply defrost and reheat in the microwave when you need it.
To make this in a slow cooker, add all the ingredients, stir well and heat on low for 5 hours, or until tender (if you like your cabbage sliced quite thickly it will take longer to cook).
