Slow-cooked red cabbage

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Red_Cabbage Easy Food

Serves 4-6


100g butter, melted
1 head of red cabbage, shredded
3 apples, peeled and chopped
100ml vegetable stock
50g brown sugar
1 tsp cinnamon
1 tsp ground cloves
1 star anise
50ml port
50ml balsamic vinegar
2 tbsp redcurrant jelly
Salt and black pepper


  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2.
  2. In an ovenproof casserole dish, toss the cabbage in the butter. Add the apples and stir to combine. Stir in the stock, sugar, spices, port, balsamic and redcurrant jelly.
  3. Cover the casserole and bake for four hours. Alternatively, place in a slow cooker set to Low and cook for four hours.
  4. Allow to cool, then place it in a good quality freezer bag. Keep in the fridge for up to three days, or freeze. Allow to defrost, if necessary, then warm through to serve.

Per Serving: 305kcals, 14.1g fat (8.7g saturated), 42.6g carbs (23.6g sugars), 3.4g protein, 6.4g fibre, 0.150g sodium


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