Braised Red Cabbage with Cider, Apple, and Cranberry
One of the first Christmas side dishes I leaned to make as a chef. I’ll always go back to this recipe. As soon as you start cooking your house will smell like Christmas.
Chef Adrian
Chef Adrian
Recipe - SuperValu Online
Braised Red Cabbage with Cider, Apple, and Cranberry
Prep Time20 Minutes
Servings6
Cook Time120 Minutes
Ingredients
4 tbsp duck or goose fat (or 2 tbsp rapeseed oil)
1 large red cabbage, trimmed, cored, and finely shredded
2 red onions, sliced
1 large cooking apple, peeled and grated
50g dried cranberries
300ml cider
300ml cranberry juice
6 tbsp redcurrant jelly
4 tbsp red wine vinegar
½ tsp ground ginger
Pinch of ground cloves
½ tsp ground cinnamon
Sea salt and black pepper
Directions
- Start by heating your fat or oil in a large, heavy-based pot over medium heat. If you're using duck or goose fat, it will give the cabbage a rich flavour, but rapeseed oil works fine too.
- Add the red onions and cook for 5–6 minutes until they’re soft and just starting to caramelise. Stir frequently to ensure even cooking.
- Next, add the shredded red cabbage and grated apple. Stir these into the onions and cook for another 5 minutes to allow the apple to add some sweetness.
- Pour in the cider and cranberry juice for depth and sharpness. Stir in the redcurrant jelly for sweetness, followed by the red wine vinegar, cinnamon, ginger, and a pinch of ground cloves. Season with sea salt and black pepper.
- Stir well to distribute the spices evenly, then bring the mixture to the boil to allow the flavours to meld.
- Once it’s bubbling, reduce the heat to a gentle simmer. Cover with a lid and cook for 1 to 1.5 hours, stirring occasionally to prevent sticking and ensure even cooking.
- When the cabbage is tender and packed with flavour, taste and adjust the seasoning if needed. If the mixture seems a bit dry, add a splash of cider or juice.
- Serve warm. This makes a perfect side dish for Christmas.
20 minutes
Prep Time
120 minutes
Cook Time
6
Servings
Recipe
- Start by heating your fat or oil in a large, heavy-based pot over medium heat. If you're using duck or goose fat, it will give the cabbage a rich flavour, but rapeseed oil works fine too.
- Add the red onions and cook for 5–6 minutes until they’re soft and just starting to caramelise. Stir frequently to ensure even cooking.
- Next, add the shredded red cabbage and grated apple. Stir these into the onions and cook for another 5 minutes to allow the apple to add some sweetness.
- Pour in the cider and cranberry juice for depth and sharpness. Stir in the redcurrant jelly for sweetness, followed by the red wine vinegar, cinnamon, ginger, and a pinch of ground cloves. Season with sea salt and black pepper.
- Stir well to distribute the spices evenly, then bring the mixture to the boil to allow the flavours to meld.
- Once it’s bubbling, reduce the heat to a gentle simmer. Cover with a lid and cook for 1 to 1.5 hours, stirring occasionally to prevent sticking and ensure even cooking.
- When the cabbage is tender and packed with flavour, taste and adjust the seasoning if needed. If the mixture seems a bit dry, add a splash of cider or juice.
- Serve warm. This makes a perfect side dish for Christmas.
