Braised Red Cabbage {with Apple}
Braised red cabbage is the perfect make-ahead vegetable side dish. Slow cooked with spices and apple, it's a colourful and delicious addition for a big festive feast.
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Side Dish
Cuisine: Family Food
Servings: 8 People
- 1 Red cabbage Shredded
- 2 Red onions Chopped
- 3 Cooking apples Peeled, cored and chopped
- 75 g Dark brown sugar
- 3 tsp Mixed spice
- 1 tsp Ground cinnamon
- 75 g Unsalted butter
- 3 tbsp Red wine vinegar
- 100 g Cranberry sauce Optional
- Salt and pepper
To serve
- 80 g Pomegranate seeds I buy a small preprepared pack
For the slow cooker:
Put all ingredients apart from the cranberry sauce into the slow cooker and mix well.
Cook it on HIGH for 2-3 hours or LOW for 4-5 hours. Check occasionally to make sure that the red cabbage doesn't over cook.
To oven cook:
Preheat the oven to 140C.
Put all ingredients apart from the cranberry sauce into a heavy, lidded saucepan and mix well.
Put the pan, with lid on into the oven and bake for 1.5-2 hours until the cabbage is tender.
Vinegar: It’s really important to add some red wine vinegar when cooking red cabbage as it’s what keeps the gorgeous red colour.
Slicing: A mandoline is really useful for making this dish or any type of coleslaw. I use this adjustable mandoline slicer.
If freezing: Add your cranberry sauce before freezing.
Calories: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 35mg | Potassium: 394mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1450IU | Vitamin C: 65mg | Calcium: 76mg | Iron: 1mg