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Red cabbage with Bramley apple & walnuts

Red cabbage with Bramley apple & walnuts

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A star rating of 4.3 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A sweet, crunchy cabbage dish with a superhealthy boost of vitamin C

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal84
fat5g
saturates2g
carbs9g
sugars8g
fibre3g
protein2g
low insalt0.06g
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Ingredients

  • 1 red cabbage , finely sliced
  • 25g butter
  • 1 Bramley apple , peeled and grated
  • 1 bay leaf
  • 3 cloves
  • 100ml cider vinegar
  • 25g light muscovado sugar
  • handful walnuts , toasted and chopped

Method

  • STEP 1

    Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don’t breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved – be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

A star rating of 4.3 out of 5.15 ratings
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