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Mulled wine braised red cabbage

This mulled wine braised red cabbage is absolutely perfect for a Christmas menu - it goes really well with any roast poultry, particularly duck and goose. It is very easy to prepare and can be cooked in advance - just reheat it before serving.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium red cabbage
  • juice of 1 orange
  • 150 ml balsamic vinegar
  • 1 cinnamon stick
  • 50 g brown sugar
  • 500 ml red wine

Method
 

  1. Wash and thinly slice or shred the cabbage.
  2. Put all ingredients in a large, heavy-based saucepan. Add some water to cover the cabbage.
  3. Bring to the boil, then gently simmer on a low heat, uncovered for 60 minutes, stirring occasionally.
  4. Taste it, and if necessary, add more sugar and season with salt and pepper.
  5. Add some water if it's too dry. Put the lid on and cook for 20-30 minutes until you get a thick sauce around the soft cabbage.
  6. Before serving, discard the cinnamon stick. Serve warm.