Name: Braised Red Cabbage
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 6-8
Ingredients: 1 red cabbage, quartered, cored and thinly sliced; 2 red onions, thinly sliced; 80 g (3 oz) dried cranberries; 2 Bramley or other tart cooking apples, peeled, cored and grated; 1 tsp (5 ml) ground cinnamon; 25 g (2 tbsp) demerara sugar; 45 ml (3 tbsp) red wine vinegar; Salt and freshly ground black pepper

Ingredients

1 red cabbage, quartered, cored and thinly sliced
2 red onions, thinly sliced
80 g (3 oz) dried cranberries
2 Bramley or other tart cooking apples, peeled, cored and grated
1 tsp (5 ml) ground cinnamon
25 g (2 tbsp) demerara sugar
45 ml (3 tbsp) red wine vinegar
Salt and freshly ground black pepper

Instructions

Heat the oven to 170°C/325°F, or 150°C fan/Gas 3.
Put the cabbage, onions, cranberries, apples, cinnamon, sugar and vinegar in a large ovenproof casserole. Season with salt and pepper, then mix thoroughly.
Cover tightly with a lid or foil. Bake for 1-1 1/2 hours, stirring two or three times, until the cabbage is tender and juicy.
Taste and adjust the seasoning. Serve hot, or leave to cool completely before covering and refrigerating.

Notes

For a glossy finish, stir in 30-45 ml (2-3 tbsp) redcurrant jelly just before serving.
Refrigerate for up to 5 days or freeze for up to 3 months. Defrost fully and reheat until piping hot.
For a slow cooker, combine all the ingredients and cook on low for about 5 hours, until tender.
Add to a skillet and fry for 5-10 minutes to add texture and caramelize.

Braised Red Cabbage

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Ingredients

Instructions

Notes

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