Freezable Riesling-braised red cabbage

Name: Freezable Riesling-braised red cabbage
Yield: Serves 8
Cuisine: British recipes
Ingredients: 1 red cabbage, cored and finely shredded (about 1kg); 750ml semi-sweet riesling wine; 1 cinnamon stick; 2 star anise; 150g soft light brown sugar; Pared zest 1 lemon and 1 orange; Good knob of butter

Easy
November 2014

Easy
November 2014

Serves 8
Hands-on time 25 min, simmering time 2-3 hours

Add colour to your roast dinner with this easy-to-make red cabbage side dish recipe.

Gluten-free recipes

Nutrition: per serving

Calories: 182kcals
Fat: 2.4g (1.3g saturated)
Protein: 1.5g
Carbohydrates: 25.2g (24.7g sugars)
Fibre: 4.2g
Salt: trace

Nutrition: per serving

Calories: 182kcals
Fat: 2.4g (1.3g saturated)
Protein: 1.5g
Carbohydrates: 25.2g (24.7g sugars)
Fibre: 4.2g
Salt: trace

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Ingredients

1 red cabbage, cored and finely shredded (about 1kg)
750ml semi-sweet riesling wine
1 cinnamon stick
2 star anise
150g soft light brown sugar
Pared zest 1 lemon and 1 orange
Good knob of butter

1 red cabbage, cored and finely shredded (about 1kg)
750ml semi-sweet riesling wine
1 cinnamon stick
2 star anise
150g soft light brown sugar
Pared zest 1 lemon and 1 orange
Good knob of butter

Method

Put all the ingredients except the butter into a large saucepan with enough water to cover, then bring to a gentle simmer. Cook, uncovered, for 2-3 hours (see tips), stirring occasionally, or until the cabbage is reduced to one-third of its size, and is soft and fragrant.
Drain, reserving the juices. Add the butter to the juices and reduce in the pan for 20 minutes or until you have about 300ml liquid. Toss the cabbage through, taste and season. Serve or see make ahead.

Method

Put all the ingredients except the butter into a large saucepan with enough water to cover, then bring to a gentle simmer. Cook, uncovered, for 2-3 hours (see tips), stirring occasionally, or until the cabbage is reduced to one-third of its size, and is soft and fragrant.
Drain, reserving the juices. Add the butter to the juices and reduce in the pan for 20 minutes or until you have about 300ml liquid. Toss the cabbage through, taste and season. Serve or see make ahead.

delicious. tips

The cooking time in step 2 depends on the cabbage’s freshness, how finely it’s shredded and the size of the pan.
Freeze the cooked, cooled red cabbage up to 3 months ahead, defrost completely, then reheat in a pan to serve.
Wear rubber gloves when peeling red cabbage so your hands don’t stain.

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