Christmas Braised Red Cabbage
You can experiment and add a large grated cooking apple to your recipe and braise in cider, replace the redcurrent jelly for cranberry sauce or add a small handfully of raisins to the pan at the start of cooking.
Ingredients
- 1 Small Red Cabbage around 1 kilo
- 1 Large Red Onion peeled and finely sliced
- 100 gram Redcurrant Jelly
- A large glass good Red Wine
- A large splash Red Wine Vinegar
- A Tablespoon Jersey Butter
- Zest one Orange
- 1 Bay Leaf
- 1 Cinnamon Stick
- Sea Salt and freshly ground Black Pepper
Instructions
- Quarter the red cabbage and carefully remove the center and then finely shred the cabbage with a sharp knife or on a mandolin.
- Place into a large, heavy-bottomed pan with the red onion, red current jelly, red wine vinegar, red wine, butter, bay leaf and cinnamon stick and season well. Place on a medium heat and bring to a gentle simmer, then cover with a lid.
- Reduce the heat and cook for about an hour and a half, stirring regularly.
- Remove the lid and continue cooking for another half an hour to finish cooking and reduce the cooking liquid. Stir regularly. Check seasoning and serve.
- Can be mad in advance and reheated until piping hot to serve.
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