Braised Red Cabbage
162kcal
Ingredients
- 1 red cabbage shredded
- 1 red apple peeled and cubed
- 1 large red onion thinly sliced
- 1 teaspoon olive oil
- 30 g butter cubed
- ¼ cup red wine
- 2 tablespoon red wine vinegar
- ⅓ cup water
- 2 tablespoon brown sugar
- 1 cinnamon stick
- 2 star anise
- 0.5 teaspoon nutmeg
- Salt and pepper
- 3 tablespoon pomegranate seeds
- 1 handful fresh parsley
Method
- Add the oil to your casserole pan and tip in the red cabbage and red onion, sauteing for a couple of minutes (3-4 minutes) until the vegetables start to soften.1 red cabbage shredded, 1 tsp olive oil, 1 large red onion thinly sliced
- Add in everything else (except the butter) and stir it together.1 red apple peeled and cubed, ¼ cup red wine, 2 tbsp red wine vinegar, ⅓ cup water, 2 tbsp brown sugar, 1 cinnamon stick, 2 star anise, 0.5 tsp nutmeg, Salt and pepper
- Top the red cabbage with the cubed butter, dotted around the top of the ingredients.30 g butter
- Place the lid on your casserole dish and leave the red cabbage to braise on low heat for 1 hour - 1.5 hours.
- Dish up the braised red cabbage and serve with the pomegranates and parsley scattered over the top.3 tbsp pomegranate seeds, 1 handful fresh parsley
Nutrition
Serving1gCalories162kcalCarbohydrates21gProtein2gFat8gSaturated Fat4gPolyunsaturated Fat3gCholesterol16mgSodium146mgFiber4gSugar14g
Notes
Stir the red cabbage every so often while it’s braising to ensure it’s not sticking and burning to the bottom of the dish. It’s also really important that you make sure the pan is on a low heat!
This braised red cabbage recipe can be stored in the refrigerator in an airtight container for 3-4 days, or can also be frozen (freeze without the pomegranates). Defrost fully in the fridge before reheating on the hob or in the microwave.