Red Cabbage Recipe
Softly spiced with fragrant nutmeg and cinnamon, this delicious side dish is perfect served alongside roasts or cold meats. Handily, it can be prepared in advance and reheated; the cooked cabbage can also be frozen until needed. Serves 8 as a side dish.
Ingredients
Generous knob of Unsalted Butter
2 tbsp Olive Oil
1 Onion, peeled and finely chopped
1 tsp ground Cinnamon
½ tsp ground Nutmeg
600g Red Cabbage (prepared weight, after white core has been discarded and leaves very finely shredded)
3 tbsp Muscovado Sugar
3 eating Apples, peeled, cored and cut into small, even dice
100ml Red Wine Vinegar
2 tsp Redcurrant Jelly
Salt and Pepper to taste
Method
Put the butter and oil in a large lidded saucepan and place over a low heat. When the butter has melted, add the onion and cook gently until softened. Add the cabbage, sprinkle in the cinnamon and nutmeg, then cook for a further 4 minutes, stirring occasionally. Add the sugar, apples and red wine vinegar to the pan and stir well to combine, then put the lid on the pan and leave to cook gently for about 30 minutes. Next, stir in the redcurrant jelly and cook for 10 more minutes. Season with salt and pepper to taste, then serve (or keep covered and refrigerated until needed, warming the cabbage through before dishing up).
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