Our easy red cabbage with orange zest is both festive and delicious. If that wasn’t enough, it’s also incredibly easy to make.
No Christmas table is complete without red cabbage – it’s traditionally made with apple, which we have done here, but we’ve bumped up the flavour of the traditional red cabbage by adding some festive spices and given it more depth by adding red wine. If you like getting ready for the main event ahead of time then this can easily be made the day before or even further ahead and frozen – make sure it’s fully defrosted before reheating.
- Heat the oven to 150C/Gas 2. Gently fry the sliced onions in the rapeseed oil until soft and lightly golden. Add the star anise, cloves and cinnamon stick, and cook for another 5 mins allowing the flavours to begin to release.
- In a large casserole dish, layer the red cabbage with the apples, onions and brown sugar. Pour the red wine vinegar, wine and orange juice over the cabbage and then sprinkle over the orange zest.
- Cover with the lid to your casserole dish or foil and cook in the oven for 2 hrs. Check it occasionally, as you may need to add a little water to keep it moist.
- 2 red onions, sliced
- 2tbsp rapeseed oil
- 3 star anise
- 3 cloves
- 1 cinnamon stick
- 1 red cabbage, thinly sliced
- 3 Bramley apples, cored and finely chopped
- 150g brown sugar
- 75ml red wine vinegar
- 150ml red wine
- zest and juice of 1 orange
Top Tip for making Easy red cabbage with orange zest
Make this the day before, then just reheat in a pan on the hob.
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