This red cabbage recipe makes a delicious Sunday lunch side or Christmas recipe. The whole family will love the sweet and sour taste that comes from the cooking apples, sugar and vinegar. And the best bit? This delicious braised red cabbage recipe is even nicer when made ahead, so that all the lovely flavourings have time to develop. In fact, you can make this up to a month before you need it.
Simply make, cool properly and pack into the freezer until you need it. When you’re ready to reheat simply make sure you’ve defrosted your batch thoroughly and then warm through on the hob or covered in the oven. We’ve used cranberries in this braised cabbage recipe to give it a seasonal twist, but if you can’t get your hands on any then it would be just as good without!
- 2 red onions, peeled and sliced
- 3 star anise
- 3 whole cloves
- 1 cinnamon stick
- 1tbsp sunflower oil
- 1 red cabbage, thinly sliced
- 3 Bramley apples, cored and finely chopped
- 150g cranberries
- 150g brown sugar
- 75ml red wine vinegar
- 200ml red wine
Heat the oven to 150C, gas 2.
Fry the onions gently with the whole spices in a little oil until soft.
In a large casserole dish, layer the red cabbage with the apples, cranberries, the onion and brown sugar. Pour the red wine vinegar and red wine over the top, cover and cook in the oven for 2 hours. You may need to add a little water to keep it moist.