Recipes / Batch CookingCan Be Made in AdvanceCooking for the TroopsFamily ClassicsSpecial OccasionsSunday LunchSidesVegetarianVegetables / Festive Red Cabbage

Batch Cooking, Can Be Made in Advance, Cooking for the Troops, Family Classics, Recipe, Sides, Special Occasions, Sunday Lunch, Vegetables, Vegetarian

Difficulty: Easy

Festive Red Cabbage

A delicious treat for the festive season. Serve hot on Christmas Day to accompany turkey and enjoy cold with leftover turkey and ham thereafter. This is definitely my favourite red cabbage recipe: delicious balance of sweet and sour and festive spices- a far cry from the red cabbage of school lunch fame! It is one by Guardian food writer, Felicity Cloake.

Ingredients

Method

Ingredients

  • 50 g Butter
  • 1 Red Onion, Finely Chopped
  • 1 Cinnamon Stick
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Nutmeg
  • 1 Red cabbage, cored and cut into irregular chunks
  • 1 Sharp eating apple, finely chopped
  • 3 tablespoon Muscovado sugar
  • 150 ml Balsamic vinegar
  • 2 tablespoon Cranberry Sauce

Method

one. Melt the butter in a large pan over a medium heat and add the onion. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.

two. Tip in the cabbage and saute until shiny and well coated. Add the apple, sugar and vinegar, reduce the heat to low, stir well, cover and cook for 45 minutes, stirring occasionally to ensure it doesn't stick.

three. Stir in the cranberry sauce and cook for another 25 minutes. Season well and stir through a knob of butter before serving. You can also store it somewhere cool for a couple of days, then reheat to serve, if you prefer, adding the butter during the reheating.