Christmas Braised Red Cabbage
One of our favourite side dishes, great with any roast.
Ingredients
- 2 tbsp olive oil
- 2 large onion peeled and finely sliced
- 1 large red cabbage outer leaves, stalk and core removed, sliced across the grain approx 5mm
- 2 large bramley apples peeled, cored and diced
- 150 g dark brown sugar
- 1 stick cinnamon
- 1 sprig thyme
- 50 g unsalted butter
- 2 tsp mixed spice
- 5 tbsp cider vinegar
- 300 ml vegetable stock
- salt and pepper to season
Instructions
- Heat the oil in an large, heavy bottomed saucepan, over a low heat, then fry the onion gently until translucent.
- Add the cabbage and the apple, and stir to mix with the oil and onions.
- Add all the remaining ingredients, stir through well, cover and then simmer over a low heat for approx. one hour thirty minutes. Keep an eye on the liquid to ensure that it doesn't boil dry. If that looks to be happening, add a few more tbsps of water.
- By the time you reach the last 10 minutes of the cook, the cabbage should start to have a dark shiny sheen, and the liquid should almost have been absorbed/evaporated. Taste and season.
- Transfer to a serving dish/oven dish, cover with a sheet of foil, shiny side down, and keep warm until ready to serve.