Recipes
Braised Red Cabbage
A classic winter side dish that’s sweet, tangy, and deeply comforting. Braised slowly until glossy and tender, this red cabbage with apple and beetroot reheats beautifully and is ideal for festive meals or make-ahead cooking.
Ingredients
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1kg red cabbage, finely sliced
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2 raw beetroots, grated
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1 apple, cored and grated
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50g soft brown sugar
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1 tbsp ground cinnamon
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½ tsp ground star anise
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2 tbsp red wine vinegar
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2 tbsp balsamic vinegar
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Sea salt, to taste
Method
Preheat the oven to 150°C (fan 140°C).
In a large bowl, combine the sliced red cabbage, grated beetroot, and grated apple.
Add the brown sugar, cinnamon, star anise, red wine vinegar, balsamic vinegar, and sea salt. Mix thoroughly so everything is evenly coated.
Tip the mixture into a deep ovenproof dish and spread it out evenly. This can also be cooked gently on the hob over a medium heat if preferred.
Cover the cabbage directly with greaseproof paper, then loosely cover with foil or a lid.
Cook in the oven for 40 minutes until tender, glossy, and richly coloured.
Taste and adjust seasoning or vinegar if needed before serving.
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