Balsamic red cabbage

Name: Balsamic red cabbage
Yield: Serves 8
Cuisine: British recipes
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

Easy
December 2007

Easy
December 2007

Serves 8
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

Nutrition: per serving

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

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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

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

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.
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.

Method

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.
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.