Cider-braised cabbage wedges served in a casserole dish

Cider-braised cabbage wedges

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Prep: 15 mins Cook: 1 hr, 10 mins

Easy

Serves 8

Make these cider-braised cabbage wedges up to three days ahead for a stress-free Christmas dinner. The dish makes an ideal accompaniment to festive turkey

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal138
  • fat7g
  • saturates4g
  • carbs14g
  • sugars13g
  • fibre4g
  • protein2g
  • salt0.3g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 red onions, cut into thin wedges
  • 1 red cabbage (about 800g)
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 3 bay leaves
  • 3 thyme sprigs
  • 1 small cinnamon stick
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 150ml dry cider
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 50ml balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 50ml cider vinegar
  • 400ml hot vegetable stock
  • 50g dark brown soft sugar

Method

  1. Heat the oil and butter in a large shallow flameproof casserole dish or frying pan over a medium heat. Add the onion wedges and a pinch of salt and fry for 15 mins or until softened and caramelised.

  2. Cut the cabbage into 8-10 thin wedges, slicing through the stem but keeping a bit of it in each wedge so they remain intact. Nestle the wedges into the dish and add the bay leaves, thyme and cinnamon. Pour over the cider and vinegars and bring to the boil, then combine the stock and sugar in a jug before pouring this over. Season to taste. Bring to the boil, then reduce to a simmer and cook, uncovered, for 40-50 mins until the cabbage is tender with a slight bite and you have a glossy sauce. Can be made up to three days ahead. Reheat in the pan, or in the microwave in a heatproof serving dish.

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