Braised red cabbage with cider & apples

Name: Braised red cabbage with cider & apples
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: Serves 8 generously with leftovers
Cuisine: British
Ingredients: 1 ½kg red cabbage; 2 onions chopped; 4 Granny Smiths apples, peeled and cored and chopped; zest 1 orange or 2 clementines; 2 tsp ground mixed spice; 100g light soft brown sugar; 3 tbsp cider vinegar; 300ml dry cider; 25g butter

Cathryn Evans

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Serves 8 generously with leftovers

Easy

Prep: 25 mins

Cook: 1 hr and 30 mins

A star rating of 4.5 out of 5.81 ratingsRate

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This classic easy side dish of tangy red cabbage is a great accompaniment to cold or hot cooked meats. Serve as part of a big spread or buffet

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg red cabbage
2 onions

chopped
4 Granny Smiths

apples, peeled and cored and chopped
zest 1 orange

or 2 clementines
2 tsp ground mixed spice
100g light soft brown sugar
3 tbsp cider vinegar
300ml dry cider
25g butter

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Nutrition: per serving

kcal166
fat3g
saturates2g
carbs30g
sugars28g
fibre6g
protein3g
salt0.12g

low

Method

step 1

Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
step 2

Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.

Recipe from Good Food magazine, December 2006

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A star rating of 4.5 out of 5.81 ratings

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