Braised spiced red cabbage
- Details
- By Jo Ingleby
Method:
In a large saucepan (with a lid) heat the butter or oil.
Add the onions, cooking gently until soft.
Add garlic and cook for 2 minutes.
Add the cabbage and a splash of water and cook for 5 minutes, stirring often.
Add the cinnamon, cranberries, wine and vinegar and place the lid on the pan.
Simmer for 10 minutes, stirring occasionally then turn off the heat and leave to steam for 5 minutes.
Season to taste with nutmeg, salt, pepper and sugar.
Serve warm with a traditional festive meal or cold in a sandwich or as part of a cheese board. This dish freezes well so can be made in advance.
