Olive Magazine
11 Red Cabbage Recipes served in a bowl with a silver spoon on a white table cloth surrounded by decorative pine cones

Red cabbage with redcurrant jelly

Published: October 26, 2021 at 12:50 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 10

Adding redcurrant jelly and balsamic vinegar gives red 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

  • Gluten free
  • Vegetarian
Nutrition:
NutrientUnit
kcal103
fat5g
saturates1.9g
carbs11.5g
sugars10.3g
fibre3.1g
protein1.3g
salt0.1g
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Try this recipe for classic red cabbage, then check out our braised red cabbage, pickled red cabbage, slow cooker red cabbage and more Christmas red cabbage recipes.

*This recipe is gluten free according to industry standards

Ingredients

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

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.

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