Crunchy parsnips
Forget soggy parsnips: roast them with our polenta and paprika coating and you'll be rewarded with golden, crunchy veg. It makes a lovely Christmas side dish
Cider-braised cabbage wedges
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 tbsp olive oil
- 50g butter
- 2 red onionscut into thin wedges
- 1 red cabbage(about 800g)
- 3 bay leaves
- 3 thyme sprigs
- 1 small cinnamonstick
- 150ml dry cider
- 50ml balsamic vinegar
- 50ml cider vinegar
- 400ml hot vegetable stock
- 50g dark brown soft sugar
Nutrition: Per serving
- kcal138
- fat7g
- saturates4g
- carbs14g
- sugars13g
- fibre4g
- protein2g
- salt0.3g
Method
step 1
Heat the oil and butter in a large shallow flameproof casserole dish or frying pan over a medium heat. Add the onion wedges and a pinch of salt and fry for 15 mins or until softened and caramelised.
step 2
Cut the cabbage into 8-10 thin wedges, slicing through the stem but keeping a bit of it in each wedge so they remain intact. Nestle the wedges into the dish and add the bay leaves, thyme and cinnamon. Pour over the cider and vinegars and bring to the boil, then combine the stock and sugar in a jug before pouring this over. Season to taste. Bring to the boil, then reduce to a simmer and cook, uncovered, for 40-50 mins until the cabbage is tender with a slight bite and you have a glossy sauce. Can be made up to three days ahead. Reheat in the pan, or in the microwave in a heatproof serving dish.
