Balsamic red cabbage

Balsamic red cabbage
  • Serves icon Serves 8
  • Time icon Ready in 3¼ hours

This recipe cooks slowly, transforming the cabbage into a tender and succulent side dish.

Nutrition: per serving

Calories
112kcals
Fat
3.1g (1.7g saturated)
Protein
1.9g
Carbohydrates
20.3g (18.3g sugar)
Salt
0.1g
Calories
112kcals
Fat
3.1g (1.7g saturated)
Protein
1.9g
Carbohydrates
20.3g (18.3g sugar)
Salt
0.1g

Ingredients

  • 1 (about 900g) red cabbage
  • 2 onions, thinly sliced
  • 450g Bramley apples, peeled, cored and sliced
  • 40g raisins
  • 4 tbsp balsamic vinegar
  • 2 tbsp dark muscovado sugar
  • 25g butter
  • ½ tsp ground mixed spice
  • Small handful fresh flatleaf parsley, chopped, to serve

Method

  1. Cut the cabbage in half and cut out the core. Thinly slice the cabbage and put into a large casserole with a tight-fitting lid.
  2. Add the onions, apples, raisins, vinegar, sugar, butter and mixed spice, season well and mix together. Place over a low heat, cover and cook, stirring occasionally, for 3 hours, until tender and wilted down. Scatter with the parsley to serve.

delicious. tips

  1. Make the recipe, then freeze for up to 1 month. Defrost at room temperature, then reheat slowly.

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