This competition is now closed

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

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.