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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion chopped
  • 1 Tbsp olive oil
  • 1 red cabbage
  • 2 Tbsp red wine vinegar
  • 1 cup sour cherry juice approx.
  • 3 Tbsp muscovado sugar
  • 1 pinch of salt
  • 1 pinch ground pepper
  • 1 cinnamon stick
  • 1 star anise
  • ½ tsp ground cloves
  • 3 Tbsp honey or agave syrup
  • 1 cup fresh sour cherries

Method
 

  1. Heat the oil in a heavy-based pot and gently soften the onion for 5 minutes.
  2. Meanwhile, core and thinly slice the cabbage, then add these to the onion.
  3. Add the vinegar, salt & pepper, sugar, the spices and the juice.
  4. 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.
  5. When the cabbage has softened, turn off the heat and rest.
  6. Remove the star anise and cinnamon stick before serving.
  7. Serve warm.