Braised red cabbage
- Portion size: Serves 10-12
- Hands-on time 15 min. Simmering time 2 hours
- Difficulty: easy
There are a lot of rich, savoury flavours in a Christmas dinner, so you need a few things to cut through them with sweetness and tang. This braised red cabbage offers up a sweet-and-sour flavour combo packed with seasonal spice, breathing life into everything else on your plate.
Best of all, you can make it ahead and the flavour will only improve. Cook the recipe in its entirety then keep it in the fridge for up to 3 days.
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Ingredients
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 2 star anise
- 1 cinnamon stick
- ½ tsp juniper berries
- ¼ tsp cloves
- 2 bay leaves
- 1 cooking apple, peeled, cored and finely sliced
- 1 red cabbage (650-700g), finely sliced
- 250ml port
- 250ml chicken stock or vegetable stock
- 50g red wine vinegar
- 150g black cherry jam
Method
- Heat the oil in a large heavy-based pan (one with a lid) over a medium heat. Add the onion, a pinch of salt and the whole spices. Cook, stirring, for 5 minutes or so until softened. Add the remaining ingredients.
- Cover and simmer gently for 1 hour, stirring now and again, then remove the lid and simmer for another hour, stirring occasionally. Most of the liquid should have reduced, leaving you with a glossy tangle of cabbage.
Nutrition
- 102kcals Calories
- 1.5g (0.2g saturated) Fat
- 1.3g Protein
- 14g (13g sugars) Carbs
- 2g Fibre
- 0.2g Salt
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Reviews
This is a fabulous recipe! I used to make braised red cabbage with chopped apples and vinegar with brown sugar but this is another dish entirely. Rich and mellow, it is my new “best thing”. For Christmas Day and every day!
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