I love red cabbage and find there are very few recipes using it (although there is my red cabbage gratin that is delish!)
I love to make the traditional method of chopped up red cabbage but this is a game changer. It’s more substantial and decedent and quicker too! Plus my kids hate the smell of boiled red cabbage and this doesn’t seem to have the same effect.
It’s just a gorgeous, sexy blend of everything Christmasy and slightly sticky and it looks so stunning… give it a try. I promise you’ll love it xx
Sticky Sweet Braised Red Cabbage with Apple Cider Vinegar Glaze
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 1 red cabbage chopped into 8 pieces
- ¼ cup water
- ¼ cup apple cider vinegar
- ½ cup apple juice
- 2-3 tablespoons light brown muscavado sugar
- 16 cloves
Instructions
- (Please note I did this is two frying pans but you could do it in batches)
- Place frying pan on heat and get it nice and hot with a generous glug of olive oil.
- Meanwhile cut your red cabbage in half. Take one half look at where the core is and try and cut x 4 wedges keeping the pieces in tact (ie with come core to it to hold it together).
- Add x 4 pieces of cabbage to your hot pan and fry until deeply brown (almost black) for a good few minutes. Keeping at eye on the temp as you don’t want mega burnt!
- Flip them over. Then add in your apple cider vinegar and water and allow to bubble a bit, then add in your apple juice and again bubble, adding in x 8 cloves. Bubble on a lower heat and simmer to bring juices together.
- So this process with the other half of your cabbage.
- Place into a hot oven 200 for 5 minutes then down to 160 for 15-20.
- Take out and test the thickest but of core with a sharp knife. It should feel soft and easy to glide through.
- Check the levels of moisture in your pan. If looking dry add a splash of water to bring it back to life.
- At this stage you can either cool and place in the fridge and eat later or take the cabbage out and reduce the liquid down to a glaze for a few minutes on a high heat.
- If using later simply place in the oven (160/180) for 5 ish minutes to heat through or heat up on a hob and allow the liquid to reduce.
- Yummy with pretty much anything but mash and sausages was delish!
Leave a Reply