Red cabbage with redcurrant jelly
- Preparation and cooking time
- Total time
- Easy
- Serves 10
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.