Red cabbage with redcurrant jelly
Serves 10
Easy
Total time:
Adding redcurrant jelly and balsamic vinegar gives red cabbage a sweet and sour edge and a wonderfully glossy sauce. If you want to get ahead, this can be made up to two days before and reheated on the day to save time
Skip to ingredients
- olive oil
- butter
- 2 grated red onions
- 2 cloves garliccrushed
- grated to make 2 tbsp ginger
- 1 red cabbagetough stalk discarded and finely sliced
- 1 cooking applepeeled, cored and grated
- 100ml balsamic vinegar
- 1 stick cinnamonsnapped in 2
- 2 star anise
- 1/2 tsp mixed spice
- 4 tbsp redcurrant jelly
Nutrition: per serving
- kcal103
- fat5g
- saturates1.9g
- carbs11.5g
- sugars10.3g
- fibre3.1g
- protein1.3g
- salt0.1g
Method
step 1
Heat 2 tbsp oil and 2 tbsp butter in a large casserole. Fry the onion, garlic, and ginger for 5 minutes until soft, then add the cabbage, apple and vinegar, and mix well.
step 2
Add the spices, redcurrant jelly and mix again until the jelly melts into the sauce. Season well, cover with a lid and simmer for 1 hour – 1½ hours on a low heat, stirring every so often until the cabbage is tender and looks glossy. This can be made up to 2 days before, chilled and reheated on a low heat to serve.