Make-ahead red cabbage

Preparation: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 8

Ingredients

  • knob of butter
  • 2 tbsp olive oil
  • 1 onion, finely sliced or chopped
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  • 1 x 600g/1lb 5oz red cabbage, shredded finely using a food processor (white core discarded)
  • 3 tbsp soft brown sugar
  • 3 eating apples, peeled, cored and diced
  • 150ml/5fl oz red wine vinegar
  • 2 tsp redcurrant or cranberry sauce (optional)

Method

  1. Heat the butter and oil in a large lidded saucepan. When hot, add the onion and fry gently until softened. Stir in the spices. Add the cabbage and fry for 3-4 minutes, stirring occasionally, until glossy.

  2. Stir in the sugar, apples and red wine vinegar. Cover with a lid and let it cook gently for 30 minutes.

  3. Stir in the redcurrant or cranberry sauce (if using) and cook for a further 10 minutes. If you aren’t using the sauce, taste the cabbage and add a little more sugar if it’s too tart for your taste.

Tips

The cabbage should be cooked for 15-20 minutes more if it isn’t finely shredded.

This dish freezes well. Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge. Reheat in a microwave or in a saucepan on the hob.

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