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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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small red cabbage
  • 1 onion
  • 1 Tbsp olive oil
  • 2 Tbsp muscovado sugar
  • ½ cup cider vinegar
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 cup of cider
  • Salt and pepper

Method
 

  1. Thinly slice the onion and shred or slice the cabbage.
  2. Heat the oil in an oven-proof, heavy-based pan. Gently cook onion for about 10 minutes, until golden.
  3. 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.
  4. Bring to a boil. Cover and let it cool for later cooking, or transfer immediately to a preheated oven.
  5. Cook for about 30-40 minutes, until the cabbage is tender. Taste and adjust the seasoning.
  6. Serve warm.