Braised Red Cabbage, Cranberry & Apple
Serve as a Christmas dinner side or with any sunday roast or even fried pork chops as a midweek meal. Braised red cabbage is very easy to make. As with most recipes, the main thing to do is ensure you read the recipe well then ensure you have all the ingredients beside your cooker before you start cooking.
This can be made up to 4 days in advance then stored in your fridge.
Watch my video below to help you cook this dish.
1 red cabbage
100g brown sugar
4 garlic cloves, grated or crushed
zest and juice of 1 orange
1-2 cooking apples, sliced
100g dried ir 150g fresh Cranberries
1 onion sliced
2-4 tbsp apple cider vinegar/white wine vinegar
1 tsp ground cinnamon
1 tsp ground cloves or 6 cloves
1 tsp nutmeg
4 tbsp port – optional
Slice the cabbage, see my video below if you need to know how to do this properly. Once sliced, place in the bottom of your slow cooker, a casserole dish or deep pot.
Place the rest of the ingredients on top of the cabbage then mix well.
If using your slow cooker, cook on high for 4 hours or low for 8-9. If using a casserole dish, preheat your over to 180C or GM4 then place the casserole dish (cover with the lid or tin foil) on the middle shelf and cook for 2 hours. If using a pot, cover and cook on high for 10 minutes, stir well, cover and cook on low for 2 hours.
Allow to cool, then store in an airtight container in your fridge for up to 1 week.
Reheat with the liquid, then discard this before serving.