Braised red cabbage with apples
1 hr 20 min
1 hr 10 min
Perfect with roast meat and even better the next day in a sarnie, this is a great get-ahead side dish – the fruity flavours will develop and deepen over time
Calorie controlled cooking spray
1 small, finely sliced
Red Wine Vinegar
600 g, red, finely sliced
1 zest(s) of 1, 3 pieces of peel
Freshly squeezed orange juice
½ teaspoon(s), level
2 medium, cored, quartered and cut into chunks
- Mist a casserole dish or large pan with cooking spray. Cook the onion over a low heat for 6-8 minutes or until softened. Stir in the vinegar, then add the cabbage, red wine, redcurrant jelly, orange peel and juice, mixed spice and cinnamon stick. Give everything a good stir. Turn up the heat and cook for a couple of minutes more, stirring continuously to prevent catching.
- Reduce the heat to low and leave to simmer, uncovered, for 30 minutes, stirring occasionally. Finally, add the apples and season, cover with a lid and simmer for a further 30 minutes until soft. Transfer to a serving dish and serve immediately.
Want to prep ahead? Let the cooked cabbage cool completely then transfer to a freezer-safe container. It will keep in the freezer for up to 3 months