Go Back
Print Recipe

Sticky and Spicy Red Cabbage

Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Servings: 8

Ingredients

  • 50 g butter or 3 tbsp olive oil
  • 1 small red cabbage cored and cut into thin strips
  • 1 red onion finely chopped
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1 eating apple peeled, cored and finely chopped
  • 50 g muscovado sugar
  • 150 ml balsamic vinegar
  • 2 tbsp cranberry sauce marmalade or red currant jelly

Instructions

  • Melt the butter or oil in a large pan over a low heat and add the onion and apple. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.
  • Tip in the cabbage and stir well until coated. Add the sugar and vinegar, keep the heat on low, stir well, cover and cook for 45 minutes, stirring occasionally to ensure it doesn't stick.
  • Remove the lid. Stir in the cranberry sauce, red currant or marmalade, and cook for another 20 minutes over a low heat. Season well. Bring to a high heat and stirring constantly, cook until all the liquid is reduced so you have a thick compote-like mixture.
  • It can be stored in the fridge for a couple of days, or portioned and frozen. Simply reheat to serve, adding a knob of butter to give it a shine and rich flavour, if liked

Notes

Great served with sausages or pork chops. For a vegetarian dish, top with grilled goats cheese or serve with a slice of nut roast.