Braised red cabbage with cider & apples
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 generously with leftovers
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- 1 ½kg red cabbage
- 2 onionschopped
- 4 Granny Smithsapples, peeled and cored and chopped
- zest 1 orangeor 2 clementines
- 2 tsp ground mixed spice
- 100g light soft brown sugar
- 3 tbsp cider vinegar
- 300ml dry cider
- 25g butter
Nutrition: per serving
- kcal166
- fat3g
- saturates2g
- carbs30g
- sugars28g
- fibre6g
- protein3g
- salt0.12glow
Method
step 1
Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
step 2
Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.
