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Braised red cabbage with cider & apples

By Cathryn Evans

A great accompaniment to cooked meats, cold or hot.

Prep:25 mins
Cook:1 hrs 30 mins

Easy

Nutrition per serving

kcal 166
fat 3g
saturates 2g
carbs 30g
sugars 28g
fibre 6g
protein 3g
salt 0.12g

Ingredients

1½ kg red cabbages
2 onions, chopped
4 Granny Smiths apples, peeled and cored and chopped
zest 1 orange or 2 clementines
2 tsp ground mixed spice
100g light soft brown sugar
3 tbsp cider vinegar
300ml dry cider
25g butter

Method

Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.

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