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Balsamic Braised Red Cabbage

This balsamic braised red cabbage is a classic festive side dish that goes beautifully with Christmas poultry and winter roasts, including turkey, duck, goose, pheasant and other game. Slow-cooked with apples, onions, sultanas and warm spices, it strikes the perfect balance between sweet, tangy and aromatic. The balsamic vinegar gives the cabbage a deep, rich flavour while the muscovado sugar adds gentle caramel notes. It’s also incredibly practical for holiday cooking: you can make it entirely ahead of time, and in fact it tastes even better the next day as the flavours develop and mellow. Reheat it gently on the stovetop or in the oven before serving. Garnish with chopped parsley or basil for a fresh finish, and enjoy a comforting, colourful side that complements any festive spread.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small red cabbage
  • 1 red onion thinly sliced
  • 1 large Bramley apple peeled, cored and sliced
  • 1 handful sultanas
  • 4 Tbsp balsamic vinegar
  • 2 Tbsp dark muscovado sugar
  • 1 Tbsp olive oil
  • 1 tsp ground mixed spice
  • Salt and pepper

Method
 

  1. Thinly slice the red cabbage and place it in a heavy-based pot.
  2. Add the sliced red onion, sliced apple, sultanas, balsamic vinegar, muscovado sugar, olive oil and mixed spice.
  3. Season generously with salt and pepper, then mix everything together well.
  4. Cover the pot with a lid and cook over low heat, stirring occasionally, for about 45 minutes, until the cabbage is soft, tender and glossy.
  5. Taste and adjust seasoning if needed.
  6. Serve hot, or prepare ahead and reheat when needed.
  7. Garnish with chopped parsley or basil if desired.