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Braised red cabbage
Serves 4-6 Sauces and accompaniments
Ingredients
- 500g red wine
- 125g cassis
- 25g red wine vinegar
- 25g redcurrant jelly
- 50g soft brown sugar
- 250g red cabbage, root removed, thinly sliced
- 250g red onion, peeled and thinly sliced
- ¼ cinnamon stick
- 1 bouquet garni
Method
Preheat the oven to 190C/170 C F/Gas 5. Pour the wine, cassis and vinegar into a pan, add the redcurrant jelly and brown sugar and bring to the boil.
Combine the cabbage and onion in an ovenproof dish, then add the cinnamon and bouquet garni. Pour the boiling liquid over, then cover the dish with a lid (or foil) and bake in the oven for 1 hour or until the cabbage and onions are soft.
Transfer to a pan and boil until the excess liquid has reduced to a glaze. Remove the cinnamon and bouquet garni before serving or storing in the fridge ready to reheat.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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