Mulled wine braised red cabbage
This mulled wine braised red cabbage is absolutely perfect for a Christmas menu – it goes really well with any roast poultry, particularly duck and goose. It is very easy to prepare and can be cooked in advance – just reheat it before serving.
Ingredients
Method
- Wash and thinly slice or shred the cabbage.
- Put all ingredients in a large, heavy-based saucepan. Add some water to cover the cabbage.
- Bring to the boil, then gently simmer on a low heat, uncovered for 60 minutes, stirring occasionally.
- Taste it, and if necessary, add more sugar and season with salt and pepper.
- Add some water if it’s too dry. Put the lid on and cook for 20-30 minutes until you get a thick sauce around the soft cabbage.
- Before serving, discard the cinnamon stick. Serve warm.