Braised red cabbage with apples and sultanas

Red cabbage is packed with goodness and the vibrant colour will improve your mood.
Braised red cabbage gets better overnight, so leftovers are amazing. 

Serves 4-6

2 Tbsp butter or olive oil

1 onion, sliced thinly

2 garlic cloves, crushed

2 cinnamon sticks

500g red cabbage, sliced thinly

1/4 cup sultanas

1/4 tsp ground nutmeg

2 Tbsp brown sugar

3 Tbsp apple cider vinegar

3 apples, peeled, cored and diced

1 orange, zest and juice

salt and cracked black pepper


Heat the oven to 150degC.

Using an oven-proof dish, melt the butter or warm oil over a moderate heat. Add the onion, garlic and cinnamon sticks and saute for about 5 minutes.

Add the cabbage, sultanas, nutmeg, brown sugar, vinegar, apple and orange zest and juice, season with salt and pepper.

Bring to a gentle simmer for 5 minutes, cover with a tight-fitting lid and place in the oven and cook for 2 hours so that the cabbage and apples are tender and fragrant. 

Check on it and give it a stir once or twice through cooking.

Adjust seasoning, if necessary. Can be eaten hot or at room temperature and will last in the fridge for 3-4 days.



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