Braised red cabbage with ginger and cranberries
From Cookipedia
| Braised red cabbage with ginger and cranberries | |
|---|---|
 |
| Red cabbage | |
| Servings: | Makes enough to serve 10 but this dish freezes well |
| Ready in: | 2 hours 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
|
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
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
- Pre-heat the oven to 150° C (300° F - gas 2)
Method
- Add everything apart from the cranberries to a large lidded oven-proof casserole dish
- Puth the casserole on the hob and heat gently whist stirring now and then, until the butter has melted
- Cover and place in the oven and cook for 1 hour
- Add the cranberries, give it a quick stir and cook for one more hour