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British Recipes

Slow Braised Red Cabbage

Slow Braised Red Cabbage

Slow Braised Red Cabbage

Tender Red Cabbage Spiced with Apple and Cinnamon

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Cinnamon and apple are the secret ingredients to our show-stopping red cabbage recipe and will leave your kitchen smelling amazing. This classic Christmas side is a colourful addition to any table and will bring the flavours of your dinner to life.

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour 30 minutes

Active

DifficultyMedium

Ingredients

serving amount

500

Red Cabbage

1

Apple

1

Red Onion

30

Butter

(Contains: Milk)

75

Caster Sugar

1

Ground Cinnamon

200

Apple Juice

Nutritional information

Energy (kJ)3204 kJ

Energy (kcal)766 kcal

Fat28 g

of which saturates16 g

Carbohydrate126 g

of which sugars117 g

Protein7 g

Salt0.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Quarter the red cabbage and remove the tough white core (see photo). Slice as thinly as you can. Peel the apple and then grate on the coarse side of your grater (discard the core). Halve, peel and chop the red onion into small pieces.

2

Melt the butter for the red cabbage (see ingredients for amount) in a wide-bottomed saucepan on medium heat. Add the red onion and cook until softened, 4-5 mins. Stir frequently to make sure it doesn't brown. Add the cabbage, apple, sugar (see ingredients for amount), cinnamon and apple juice (see ingredients for amount). Stir and bring to the boil, then cover with a lid (or foil). Cook on medium-low heat until the cabbage is completely softened, 45 mins.

3

Stir every now and then to make sure it is not catching. Once softened, remove the lid, increase the heat to medium-high and simmer until the cabbage is glossy, 10-15 mins - this is to evaporate any remaining liquid. Season with salt and pepper to taste then set to one side to cool. Cover and pop into the fridge ready to be reheated tomorrow.

4

In the meantime, pop the cabbage you cooked yesterday into a saucepan, cover with a lid and put on medium heat, until piping hot, 15-18 mins. Stir occasionally. Add a splash of water if it is looking dry.

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