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Braised red cabbage with cranberries, red onion and ginger recipe

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

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.

  1. Heat the oven to Gas Mark 2, 150ºC, 300ºF.
  2. Put all the ingredients, except the cranberries, in an ovenproof casserole with a lid.
  3. Put on a gentle heat, season, stir well then cook for 10 minutes until the butter has melted and everything is well mixed.
  4. 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.

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