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Red cabbage with redcurrant jelly

Name: Red cabbage with redcurrant jelly
Total time: 2 h
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

2 hours
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

Published: December 2, 2016 at 10:15 am

Try this recipe for classic red cabbage, then check out our braised red cabbage, pickled cabbage, slow cooker red cabbage and more Christmas red cabbage recipes.

*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. 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.