Braised red cabbage with apples
Serves 8
Easy
Total time:
John Torode’s braised red cabbage side dish is spruced up with apples, smoked bacon, cinnamon and orange zest, and given a boozy red wine hit for a festive feast
Skip to ingredients
- 1 tbsp butter
- 2 rashers smoked baconchopped
- 1 red cabbagecore removed and shredded
- 2 Granny Smith applescored, peeled and sliced
- 30g brown sugar
- 1 cinnamon stick
- a couple of big strips orange zest
- 4 tbsp red wine
- 2 tbsp red wine vinegar
Nutrition: per serving
- kcal73
- fat2.5g
- carbs10.7g
- fibre2.7g
- protein1.9g
- salt0.21g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Heat the butter in a heavy ovenproof pan, add the bacon and fry until just coloured. Scoop out, then layer up the red cabbage, apples, brown sugar and bacon, seasoning well as you go. Tuck in the cinnamon stick and orange peel. Put the pan over high heat and add the red wine and vinegar, bring to the boil and cook for 3-4 minutes. Seal the pan with a lid, then transfer to the oven for an hour. Check a couple of times to make sure the liquid hasn’t dried out and add a splash of water if needed.
