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Braised red cabbage with cranberries, red onion and ginger recipe

13 ratings

Making your own red cabbage is super-easy and super-quick – plus the results are delicious! All the ingredients cook in one pot (you add the cranberries half an hour before the end), while the ground ginger and red wine vinegar give it a lovely kick. See method

Serves 10
10 mins to prepare and 1 hr 40 mins to cook
141 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

1 medium red cabbage, shredded
2 large Bramley apples, peeled, cored and roughly chopped
2 large red onions, sliced
4tbsp red wine vinegar
4tbsp Muscovado sugar
1tsp ground ginger
¼ nutmeg, grated
1 cinnamon stick
40g (1½oz) butter, cubed
75g (3oz) dried cranberries

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
590kj
141kcal 7%
Fat
4g 5%
Saturates
2g 11%
Sugars
20g 22%
Salt
0g 0%

of the reference intake
Carbohydrate 22.3g Protein 2g Fibre 4.8g

Method

Heat the oven to Gas Mark 2, 150ºC, 300ºF.
Put all the ingredients, except the cranberries, in an ovenproof casserole with a lid.
Put on a gentle heat, season, stir well then cook for 10 minutes until the butter has melted and everything is well mixed.
Cover, transfer to the oven and cook for one hour. Add the cranberries and cook for a further 30 minutes or so until completely tender.

See more Vegetarian recipes