Braised red cabbage with apple & mustard vinaigrette
- March 2018
- Serves 8
- Hands-on time 45 min, simmering time 40-50 min
Any roast is made all the better with Thomasina Miers’ braised red cabbage recipe. The apple, mustard and cider vinaigrette gives this dish a wonderful tang and you can keep any leftover dressing in the fridge for another day.
Get ready for December 25th with our make-ahead Christmas side dishes.
- 26.8g (7.6g saturated)
- 21.5g (21g sugars)
- 1 large red cabbage
- 2 medium cooking apples
- 75g butter
- ¼ nutmeg, freshly grated
- 5 tbsp red wine vinegar
- 3 tbsp muscovado sugar
For the apple & mustard vinaigrette
- 500ml apple juice
- 2 tbsp English mustard powder
- 5 tbsp cider vinegar
- 200ml olive oil
- 1 tsp salt
- Peel away the outer cabbage leaves (discard). Cut into quarters, remove and discard the core, then cut into rough shreds. Peel, quarter and core the apples, then cut into chunks. Melt the butter in a casserole with a lid and, when sizzling, add the apples and cabbage and season well.
- Stir for 3-4 minutes, then add the nutmeg, wine vinegar and sugar. Cover and cook over a low heat for 30-40 minutes, stirring every 10 minutes or so, until the cabbage is tender and shiny.
- Meanwhile, make the vinaigrette. Simmer the apple juice in a small heavy-based pan for 10-15 minutes until reduced to about 100ml. Once it becomes syrupy, whisk a few tablespoons into the mustard powder in a bowl to make a paste, then whisk in the rest of the syrup and the cider vinegar. Drizzle in the olive oil, whisking all the time, to make a loose emulsion, then whisk in the salt. Drizzle a little vinaigrette over the cabbage to serve.
Learn how to braise red cabbage below…
Make the cabbage up to 48 hours in advance and keep in a sealed container in the fridge. Warm until piping hot. This makes a large quantity of vinaigrette, but it will keep in the fridge for a month.
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