Make-ahead Christmas recipe for 8 people, takes only 10 mins; recipe has olive oil, butter, red onion, red cabbage, bay leaves, thyme sprigs, cinnamon, cider, balsamic vinegar, cider vinegar, vegetable stock and dark brown soft sugar.
Cider-braised cabbage wedges
Course: Make-ahead Christmas
Servings
8
servings
Prep time
15 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Red Onion: 2 red onions, cut into thin wedges
- Vegetable Stock: 400ml hot vegetable stock
- Butter: 50g butter
- Cider Vinegar: 50ml cider vinegar
- Cinnamon: 1 small cinnamon stick
- Red Cabbage: 1 red cabbage (about 800g)
- Balsamic Vinegar: 50ml balsamic vinegar
- Thyme Sprigs: 3 thyme sprigs
- Bay Leaves: 3 bay leaves
- Cider: 150ml dry cider
- Dark Brown Soft Sugar: 50g dark brown soft sugar
Directions
- Heat the oil and butter in a large shallow flameproofcasserole dishor frying pan over a medium heat. Add the onion wedges and a pinch of salt and fry for 15 mins or until softened and caramelised.
- Cut the cabbage into 8-10 thin wedges, slicing through the stem but keeping a bit of it in each wedge so they remain intact. Nestle the wedges into the dish and add the bay leaves, thyme and cinnamon. Pour over the cider and vinegars and bring to the boil, then combine the stock and sugar in a jug before pouring this over. Season to taste. Bring to the boil, then reduce to a simmer and cook, uncovered, for 40-50 mins until the cabbage is tender with a slight bite and you have a glossy sauce.Can be made up to three days ahead. Reheat in the pan, or in the microwave in a heatproof serving dish.
