Braised red cabbage with cranberries, red onion and ginger recipe
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 hour 40 mins to cook
- 141 calories / serving
- Freezable
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 590kJ 141.0kcal
- Fat
- 4g
- Saturates
- 2g
- Salt
- 0.0g
- Sugars
- 20g
of the Reference intake
Carbohydrate 22.3gProtein 2.0gFibre 4.8g
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- 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
