Spiced red cabbage

Name: Spiced red cabbage
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 30g butter; 1 red onion, finely sliced; Pinch of ground cloves; 1 cinnamon stick; 1 small red cabbage, core removed, finely sliced; 2 apples, peeled, cored and chopped; 2 tbsp soft brown sugar; 150ml port; 2 tbsp red wine vinegar; 1 tbsp redcurrant jelly

Easy
December 2011

Easy
December 2011

Serves 4
Takes 10 min to make, 2 hours 10 min to cook

This cabbage recipe is great served with any roast dinner, especially roast goose.

Nutrition: per serving

Calories: 139kcals
Fat: 4.4g (2.6g saturated)
Protein: 1.2g
Carbohydrates: 18g (17.3g sugars)
Salt: 0.1g

Nutrition: per serving

Calories: 139kcals
Fat: 4.4g (2.6g saturated)
Protein: 1.2g
Carbohydrates: 18g (17.3g sugars)
Salt: 0.1g

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Ingredients

30g butter
1 red onion, finely sliced
Pinch of ground cloves
1 cinnamon stick
1 small red cabbage, core removed, finely sliced
2 apples, peeled, cored and chopped
2 tbsp soft brown sugar
150ml port
2 tbsp red wine vinegar
1 tbsp redcurrant jelly

30g butter
1 red onion, finely sliced
Pinch of ground cloves
1 cinnamon stick
1 small red cabbage, core removed, finely sliced
2 apples, peeled, cored and chopped
2 tbsp soft brown sugar
150ml port
2 tbsp red wine vinegar
1 tbsp redcurrant jelly

Method

Preheat the oven to 160°C/fan140°C/gas 3. Melt the butter in an ovenproof casserole or saucepan, add the onion and spices, season well and cook over a low heat until soft but not coloured.
Add the cabbage, apple, sugar, port and vinegar, stir well, then add 2-3 tbsp water. Bring to a simmer, then cover with a lid and cook in the oven, stirring occasionally, for 2 hours until the cabbage is tender. Stir in the redcurrant jelly and serve.

Method

Preheat the oven to 160°C/fan140°C/gas 3. Melt the butter in an ovenproof casserole or saucepan, add the onion and spices, season well and cook over a low heat until soft but not coloured.
Add the cabbage, apple, sugar, port and vinegar, stir well, then add 2-3 tbsp water. Bring to a simmer, then cover with a lid and cook in the oven, stirring occasionally, for 2 hours until the cabbage is tender. Stir in the redcurrant jelly and serve.