Red cabbage
HB-8046 · Hand-built original
Shredded red cabbage braises gently with onion, cinnamon, nutmeg, diced apples, brown sugar and red wine vinegar until tender and glossy.
Side dishes1 hr 30 minServes 897 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: butter
Servings:8quantities adjust to match
Ingredients
- knob of butter
- 2 tbsp olive oil
- 1 onion, finely sliced or chopped
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 x 1lb 5oz red cabbage, shredded finely, white core discarded
- 3 tbsp soft brown sugar
- 3 eating apples, peeled, cored and diced
- 3½fl oz red wine vinegar
- 2 tsp redcurrant jelly or cranberry sauce (optional)
- few herbs such as sage and thyme, to garnish (optional)
Method
- Melt the knob of butter with the olive oil in a large lidded saucepan, fry the onion gently until softened, and stir in the cinnamon and nutmeg.
- Add the shredded red cabbage and fry it for 3 to 4 minutes, stirring occasionally, until the strands look glossy.
- Stir in the brown sugar, diced apples and red wine vinegar, cover the pan, and cook the cabbage gently for 30 minutes.
- Mix in the redcurrant jelly if using it and cook for another 10 minutes, or taste and add a little more sugar if the cabbage is too tart without the jelly.
- Spoon the braised cabbage into a serving bowl and scatter the sage and thyme over the top if you are garnishing it.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
97 kcalCalories
0.3 gProtein
17.5 gCarbs
3.6 gFat
0.6 gSaturates
1.8 gFibre
14.5 gSugars
2 mgSodium
0 mgCholesterol
98 mgPotassium
17 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data