Braised red cabbage with ginger and cranberries

A lovely winter vegetable that is an ideal accompaniment to a Christmas meal. The addition of acid (sherry vinegar in this instance) enables the cabbage to retains its red colour.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 medium red cabbage, shredded in a food processor
• 2 large Bramley apples, peeled, cored and chopped
• 2 large red onions, peeled and sliced
• 4 tablespoons sherry vinegar
• 4 tablespoons jaggery or demerara sugar
• 1 teaspoon ground ginger
• ¼ nutmeg, grated
• 1 stick of cinnamon
• 40 g (1.5 oz) butter, flaked
• 75 g (3 oz) dried cranberries

Mise en place

• Preheat the oven to 150° C (300° F - gas 2)

Method

1. Add everything apart from the cranberries to a large lidded oven proof casserole dish
2. Puth the casserole on the hob and heat gently whilst stirring now and then, until the butter has melted
3. Cover and place in the oven and cook for 1 hour
4. Add the cranberries, give it a quick stir and cook for one more hour

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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