Braised Red Cabbage with Port and other nice things

 Perfect side dish at Christmas dinner or with Lancashire Hotpot You can add a sliced apple to the ingredients if you fancy it.  
Very easy to do, you can prepare this the day before you want to cook it.  Just cover and pop it into the fridge.


Print Recipe

Preheat your oven to 170C/325F or Gas 3 
To serve 6 you will need:
1 medium red cabbage - cored and thinly sliced
1 red onion - finely sliced
40g unsalted butter - cut into small pieces
3 tablespoons of Port
130ml chicken stock (made from 1 Knorr stock cube)
1 tablespoon of red wine vinegar
2 tablespoons clear honey
2 tablespoons demerara sugar
1 teaspoon of cinnamon
a good dollop or two of red currant jelly
1 x bay leaf
a sprig of fresh thyme
salt and black pepper to season


How to do it:
Put all the ingredients into a shallow roasting tray and give it all a good mix.  I use those disposable foil trays - a marvelous invention!
Cover the tray with foil and pop it into the oven on the bottom shelf.  
*If you don't cover it with foil the cabbage will burn.
Cook for about 1½ hours, stirring regularly, until most of the liquid has evaporated. 
You can add a little more port or chicken stock if you think it's getting too dry, but it should be fine.
When it's getting on for nearly, have a taste to check the seasoning.
Remove the bay leaf and sprig of thyme and serve.  

4 comments

  1. I love braised red cabbage and make big batches of it as it freezes really well. Somehow it tastes even better when defrosted and re-heated a week later...

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  2. I love red cabbage. This is definitely a rise above the rest.

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  3. This is one of my favourites - sounds a lovely recipe.

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  4. Wow!! Really great job Jan. This recipe I often cook for buffet lunch and I have add sliced apples. We serve our guest as a vegetable or sometime serve with mixed sausages or pork...always great reading your blog post...;)

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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