Freezable Riesling-braised red cabbage

  • Portion size: Serves 8
  • Hands-on time 25 min, simmering time 2-3 hours
  • Difficulty: easy

Add colour to your roast dinner with this easy-to-make red cabbage side dish recipe. You start by simply putting all the ingredients, except the butter, into a large casserole dish…

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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
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Method

  1. 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.
  2. 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.
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  • Nutrition

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

    Quick wins & tips

    The cooking time in step 2 depends on the cabbage’s freshness, how finely it’s shredded and the size of the pan.

    Make Ahead

    Freeze the cooked, cooled red cabbage up to 3 months ahead, defrost completely, then reheat in a pan to serve.

    Cook smarter

    Wear rubber gloves when peeling red cabbage so your hands don’t stain.

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