Tangy red Cabbage with redcurrant jelly

Tangy red cabbage with redcurrant jelly

  • serves 10
  • Easy
Adding redcurrant jelly and balsamic vinegar gives the cabbage a sweet and sour edge and a wonderfully glossy sauce. If you want to get ahead, this can be made up to two days before and reheated on the day to save time
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*This recipe is gluten free according to industry standards

Ingredients

  • olive oil
  • butter
  • red onions 2 grated
  • garlic 2 cloves, crushed
  • ginger grated to make 2 tbsp
  • red cabbage 1, tough stalk, discarded and finely sliced
  • cooking apple 1, peeled, cored and grated
  • balsamic vinegar 100ml
  • cinnamon 1 stick, snapped in 2
  • star anise 2
  • mixed spice 1/2 tsp
  • redcurrant jelly 4 tbsp

Method

  • Step 1

    Heat 2 tbsp oil and 2 tbsp butter in a large casserole. Fry the onion, garlic, and ginger for 5 minutes until soft, then add the cabbage, apple and vinegar, and mix well.

  • Step 2

    Add the spices, redcurrant jelly and mix again until the jelly melts into the sauce.

  • Step 3

    Season well, cover with a lid and simmer for 1 hour – 1½ hours on a low heat, stirring every so often until the cabbage is tender and looks glossy. This can be made up to 2 days before, chilled and reheated on a low heat to serve.

Nutritional Information

  • Kcals 103
  • Fat 5g
  • Saturates 1.9g
  • Carbs 11.5g
  • Sugars 10.3g
  • Fibre 3.1g
  • Protein 1.3g
  • Salt 0.1g
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