Braised red cabbage with cranberries

This a great recipe – you can make it advance, reheat it and or it freezes well. It’s also cheap to make and the only hard bit it prepping the cabbage.

I always use a mandolin to shred the cabbage as that way you get even slices that cook better. This uses up leftover cranberry sauce – so great at Christmas – but if you don’t have any another dark red sharp jam will work for example loganberry or even a morello cherry. Always buy a whole red cabbage and cook the whole thing- if you don’t need all of it just freeze in portions for another day.

1 red cabbage
Half a red onion
3 tbsp brown sugar
3 tbsp red wine vinegar
2 tbsp white wine or ciders a bit dry.
1 tbsp cranberry sauce or jam
1 tbsp olive oil

Cut the cabbage in half and remove the core. Shred each quarter of cabbage using a mandolin set on 3 to get long thin shreds. Chop the onion into halves and then cut fine half moons from one half – keeping the other half for another dish. Heat a large heavy base casserole over a medium heat, add the olive oil and fry gently until it is softened but not coloured. Add the red cabbage, the sugar, vinegar, sauce or jam and the white wine. Season to taste with salt and pepper.
Heat your oven to 140c fan/160c non fan.

When the mixture in the pan is hot stir well, clamp on the lid and place in the oven for 1 hour 30 mins. Remove from the oven, taste – it should be sweet but with a hint of sour- adjust by adding more sauce/jam or a touch of vinegar. Either serve straight away or put in the fridge/freezer for another day. Reheat in a low oven as before adding a splash of water if it look


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