Braised red cabbage
This bright and vibrant side dish is perfect for cooler nights.
Store in the fridge for up to two days in an airtight container.
Or freeze in an airtight container for up to 3 months.
Recipe Video
Ingredients
- 1/2 head large head red cabbage about 4-5 cups
- 1 Apple
- 1/2 cup DYC apple cider vinegar
- 100 ml red wine
- 1 stick cinnamon
- 3 tbsp water
- 1/2 cup brown sugar
- 2 tsp salt
- Black pepper
- 1.5 tbsp butter
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1
Shred the cabbage into thin slices.
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2
Grate the apple.
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3
In a large heavy based oven pot with a lid add the butter, brown sugar, DYC apple cider vinegar, red wine, water, cinnamon, shredded red cabbage and grated apple. Mix through.
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4
Cover with a lid. Cook on a low heat for 1 1/2 half hours stirring every so often.
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5
Remove the lid and allow to cook for a further 30 minutes until tender.
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6
Season with salt and pepper.
