Braised Red Cabbage

Braised Red Cabbage is a delicious side dish for Christmas dinner or with Lancashire Hotpot. You can bring it up a level by adding a little port, then it becomes something truly delicious.

What is Braised Red Cabbage?

Braised red cabbage recipe is cooked down slowly so the sweetness of the port and apple if using, and the tartness of the vinegar soak into the cabbage to create a colourful and fragrant dish.

Can you Freeze this Recipe?

Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge. 

With that said I've never actually tried to freeze it, that's just what I read when searching the net. To be honest I think it would be mushy. 

How do you make Braised Red Cabbage with Apple?

It's easy, just add slices of apple along with the rest of the ingredients. You want to use a cooking apple such as Bramley, rather than a dessert apple that would turn to mush.

Although the addition of apples would be good at Christmas, personally I don't think it would go well with Lancashire Hotpot.

What can I do with Leftover Braised Red Cabbage?

Heat it up and serve with bangers (sausages) and mash!

braised red cabbage recipe, port

side, christmas

English

Yield: 6

Author: Jan Bennett

Braised Red Cabbage Recipe

Perfect side dish at Christmas dinner. You can add a sliced apple to the ingredients if you want to. If you're cooking for vegetarians then simply use vegetable stock.

Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M

Ingredients

• 1 medium red cabbage - cored and thinly sliced
• 1 red onion - finely sliced
• 40g unsalted butter - cut into small pieces
• 200ml chicken stock (made from 1 Knorr stock cube)
• 1 tablespoon of red wine vinegar
• 3 tablespoons of Port
• 2 tablespoons clear runny honey
• 2 tablespoons demerara sugar
• 1 teaspoon of cinnamon
• 2 heaped tablespoons red currant jelly
• 1 x bay leaf
• a sprig of fresh thyme
• Black pepper to season

Instructions

Preheat your oven to 170C/325F or Gas 3

1. Put all the ingredients into a shallow roasting tray and give it all a good mix (but only add 130 ml of the chicken stock) keep the rest in case you need it later.
2. I use those disposable foil trays - marvellous invention!
3. 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.
4. Cook for about 1½ hours, stirring regularly until most of the liquid has evaporated.
5. You can add a little more port or chicken stock if you think it's getting too dry, but it should be fine.
6. When it's getting on for nearly done have a taste to check the seasoning.
7. Remove the bay leaf and sprig of thyme and serve.

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