Braised Red Cabbage

by BBC Good Food

This low-fat Christmas side dish is the perfect sweet-savoury combination.

Method

Based on 8 servings, adjust as needed.

Step 1

Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well.

Step 2

Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often.

Step 3

Remove the lid and continue cooking for 30 mins until tender.

Will keep for two days, or can be frozen for two months. Reheat until piping hot.

  • Ingredients
  • Based on 8 servings
  • 1 Cinnamon Stick 1x Sainsbury's Cinnamon Sticks 13g
  • 70ml Cider Vinegar 1x Sainsbury's Cider Vinegar 500ml
  • 150ml Red Wine 1x Sainsbury's House Merlot (Small bottle) 18.7cl
  • a large knob of Butter 1x Sainsbury's British Butter, Unsalted 250g
  • 70g Soft Light Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
  • 1 sliced Red Onion 1x Sainsbury's Red Onions Loose
  • 1 small Red Cabbage, (about 900g) 1x Sainsbury's Red Cabbage Each
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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