Red cabbage, pickled walnuts and balsamic is the perfect accompaniment for goose, duck and turkey and great around Christmas
- 2 large onions, sliced
- A pinch each of ground cloves, nutmeg and mixed spice
- 1 chopped red cabbage, around 1kg
- 4 pickled walnuts, sliced
- 3 Bramleys, peeled, cored and sliced
- 200g brown sugar
- 150ml balsamic vinegar
- 1 cinnamon stick
This recipe serves between six to eight people and you can easily make a little more if you're entertaining a crowd. If you're making this for Christmas, then it's best to have a little left over for the following day. Everyone loves Boxing Day leftovers and this recipe will taste even better the following day. This will give enough time for the flavours to really mature. For this reason, you can easily make this recipe the day before, so it's just ready to go whenever you need it.
This red cabbage recipe is vegan which means that everyone can enjoy it and you won't have to make two different sets if you're entertaining someone who is vegan.
HOW TO MAKE RED CABBAGE WITH PICKLES WALNUTS AND BALSAMIC
Fry the onions gently with the ground spices in a little oil until soft. In a large casserole dish, layer the cabbage with the walnuts, apples, onions and sugar. Pour over the vinegar; add the cinnamon and seasoning.
Cover and cook for 90 minutes on a low heat or in a 130C fan, gas 2 oven. You may need to add a little water to keep it moist.
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