The perfect side: slow-cooked red cabbage with sweet and sour spices. Just the smell of it simmering on the stove brings that festive feeling to your kitchen.
This recipe can be made in advance, perfect if you are planning for a stress-free Christmas. For this recipe you will need a food processor.
- knob of butter
- 2 tbsp olive oil
- 1 onion, finely sliced or chopped
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 x 600g/1lb 5oz red cabbage, shredded finely, white core discarded
- 3 tbsp soft brown sugar
- 3 eating apples, peeled, cored and diced
- 100ml/3½fl oz red wine vinegar
- 2 tsp redcurrant jelly or cranberry sauce (optional)
Heat the butter and oil in a large lidded saucepan. When hot, add the onion and fry gently until softened. Stir in the spices. Add the cabbage and fry for 3-4 minutes, stirring occasionally, until glossy.
Stir in the sugar, apples and red wine vinegar. Cover with a lid and let it cook gently for 30 minutes.
Stir in the redcurrant or cranberry sauce (if using) and cook for a further 10 minutes. If you aren’t using the sauce, taste the cabbage and add a little more sugar if it’s too tart for your taste.
The red cabbage should be cooked for 15-20 minutes more if it isn’t finely shredded.
This dish freezes well. Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge. Reheat in a microwave or in a saucepan on the hob.