Name: Braised red cabbage with ginger
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 25 g butter; 1 large onion (finely sliced); ½ tsp ground allspice; ¼ tsp ground ginger; 1 large red cabbage (cored and finely shredded); 1 large Cox’s apple (peeled, cored and chopped); 4 tbsp red wine vinegar; 2 tbsp light brown muscovado sugar; 75 ml pressed apple juice (plus extra if needed); 2 tbsp cranberry sauce; 2 pieces stem ginger (finely chopped, plus 2 tbsp syrup)

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Braised red cabbage with ginger - BritMums

Picture: Courtesy of Waitrose & Partners

Red cabbage not only tastes good. It also has fantastic eye appeal on any table. Learn how to cook red cabbage with this delicious side dish.

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Braised red cabbage with ginger

Cook’s tip: Get ahead - this red cabbage tastes even better made up to 48 hours in advance. After cooking, cool, then cover and chill. Reheat thoroughly before serving.

Prep Time20 mins

Cook Time1 hr 30 mins

Total Time1 hr 50 mins

Course: Side Dish

Cuisine: British

Keyword: Christmas, Sunday lunch

Servings: 8

Ingredients

25 g butter
1 large onion finely sliced
½ tsp ground allspice
¼ tsp ground ginger
1 large red cabbage cored and finely shredded
1 large Cox’s apple peeled, cored and chopped
4 tbsp red wine vinegar
2 tbsp light brown muscovado sugar
75 ml pressed apple juice plus extra if needed
2 tbsp cranberry sauce
2 pieces stem ginger finely chopped, plus 2 tbsp syrup

Instructions

Melt the butter in a large pan and cook the onion for 5 minutes over a medium heat until soft but not browned.
Stir in the spices and cook for 30 seconds. Add the cabbage, apple, vinegar, sugar and apple juice. Season. Stir to mix thoroughly then cover tightly and simmer gently for 1½ hours, stirring occasionally, until very tender. Add a little extra water or apple juice if the cabbage gets too dry and starts to stick.
Stir in the cranberry sauce, stem ginger and its syrup. Season and serve.

Notes

Recipe and image courtesy of Waitrose & Partners

Planning

Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 50 minutes
Serves: 8

Ingredients

25g butter
1 large onion, finely sliced
½ tsp ground allspice
¼ tsp ground ginger
1 large red cabbage, cored and finely shredded
1 large Cox’s apple, peeled, cored and chopped
4 tbsp red wine vinegar
2 tbsp light brown muscovado sugar
75ml pressed apple juice, plus extra if needed
2 tbsp cranberry sauce
2 pieces stem ginger, finely chopped, plus 2 tbsp syrup

Method

Melt the butter in a large pan and cook the onion for 5 minutes over a medium heat until soft but not browned.
Stir in the spices and cook for 30 seconds. Add the cabbage, apple, vinegar, sugar and apple juice. Season. Stir to mix thoroughly then cover tightly and simmer gently for 1½ hours, stirring occasionally, until very tender. Add a little extra water or apple juice if the cabbage gets too dry and starts to stick.
Stir in the cranberry sauce, stem ginger and its syrup. Season and serve.

Cook’s tip: Get ahead – this red cabbage tastes even better made up to 48 hours in advance. After cooking, cool, then cover and chill. Reheat thoroughly before serving.

Recipe and image courtesy of Waitrose & Partners

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