Braised Red Cabbage with Apples
This is a beauty to prepare in advance and with that striking purple colour it really is a double winner. A true no-fuss side dish!
Tweaked from a recipe by Delia Smith.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 mins
- Yield: 8 1x
- Category: Sides
- Method: Oven baked
- Cuisine: Christmas
Ingredients
Scale
- 1.4kg (3lb) red cabbage
- 700g (1lb 8oz) onions, chopped small
- 700g (1lb 8oz) cooking apples (or Granny Smiths), peeled, cored and chopped small
- 2 cloves garlic, finely chopped
- ½ nutmeg, freshly grated
- ½ level teaspoon ground cinnamon
- ½ level teaspoon ground cloves
- 4 tablespoons brown sugar
- 4½ tablespoons wine vinegar
- 20g (1oz) butter
- salt and pepper
- 3-4 tablespoons cranberry sauce (shop bought works best), or adjust the quantity to taste
Instructions
- Preheat the oven to 150ºC/130ºC Fan/300ºF (gas mark 2).
- Discard the tough outer layers of the cabbage, cut it into quarters and remove the hard stalk, then shred the cabbage finely.
- Mix the spices and sugar together in a small bowl.
- In a large casserole, arrange a layer of cabbage seasoned with salt and pepper, then a layer of chopped onions and apples, followed by a sprinkling of garlic and some of the spicy sugar mixture.
- Repeat until everything is in the casserole, finishing with a layer of cabbage.
- Dot the top of the cabbage with the butter and pour over the wine vinegar.
- Put a lid on the casserole and bake in the oven for 1½ to 2 hours, stirring everything around once or twice during cooking.
- When cold, the red cabbage can be chilled for 2 to 3 days or frozen for up to a month. Reheat gently and then stir through the cranberry sauce before serving.
- To serve immediately, stir the cranberry sauce through the hot red cabbage and serve.
Keywords: festive, vegetarian, freeze ahead
Find it online: https://marmaladeandme.com/braised-red-cabbage-apples/
