Cider-braised red cabbage
This cider-braised red cabbage can be cooked in advance – either completely or just partly. Most of the cooking is done in the oven, so you can make use of the already heated oven if you’re roasting a joint. It goes well with roast turkey, duck, pork and guinea fowl – so it’s a perfect side dish in your Christmas, Thanksgiving or New Year meal.
Ingredients
Method
- Thinly slice the onion and shred or slice the cabbage.
- Heat the oil in an oven-proof, heavy-based pan. Gently cook onion for about 10 minutes, until golden.
- Add the sugar and stir for a minute or so, until it starts to caramelise. Add the vinegar, and stir. . Add the cabbage, the cider, cinnamon, and bay leaf, then season generously with salt and pepper.
- Bring to a boil. Cover and let it cool for later cooking, or transfer immediately to a preheated oven.
- Cook for about 30-40 minutes, until the cabbage is tender. Taste and adjust the seasoning.
- Serve warm.