Braised red cabbage with sour cherries
This braised red cabbage with sour cherries goes really well with poultry and game – for example chicken, duck, goose, venison etc. It’s very easy make and it can be reheated. It’s ideal for special occasions and festivities, particularly for Thanksgiving or Christmas.
Ingredients
Method
- Heat the oil in a heavy-based pot and gently soften the onion for 5 minutes.
- Meanwhile, core and thinly slice the cabbage, then add these to the onion.
- Add the vinegar, salt & pepper, sugar, the spices and the juice.
- Cook over low heat for 25-30 minutes, then add the sour cherries and honey and cook for another 10 minutes or until the cabbage is tender. Add more juice if it’s too dry.
- When the cabbage has softened, turn off the heat and rest.
- Remove the star anise and cinnamon stick before serving.
- Serve warm.