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Winter spiced braised red cabbage with red wine, cinnamon, cloves, stat anise, & cloves.

Winter-Spiced Red Cabbage

This winter-spiced red cabbage cooks slowly while filling the air with the aromatic scent of Christmas. It’s the perfect accompaniment to any festive lunch.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Side Dish
Cuisine: British
Calories: 159
Ingredients Method

Ingredients
  

  • 1 Red Onion Thinly Sliced
  • 2 Tbsp Butter
  • 1 Tsp Ground Ginger
  • 1 Cinnamon Stick
  • 2 Star Anise
  • 6 Whole Cloves
  • 2 Bay Leaves
  • 1 Red Cabbage Cored, and Thinly Sliced
  • 250 ml Red Wine
  • 25 ml Red Wine Vinegar
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Redcurrant Jelly

Method
 

  1. Gently melt the butter over medium heat and add the red onion. Cook the sliced onions with a pinch of salt until they soften.
  2. Add the ground ginger, whole spices, and bay leaves.
  3. Add the cabbage and cook for 1-2 minutes to coat with the butter and spices.
  4. Add the red wine, vinegar, sugar, and redcurrant jelly.
  5. Bring to a boil, then reduce to a simmer. Cover and cook for 1 and a half hours until the cabbage is tender. Stur the cabbage every 20-30 minutes to distribute the flavours evenly throughout the cooking process. Remove the lid for the last half an hour to allow the excess liquid to reduce and thicken as it evaporates.
  6. Taste to correct any seasoning, then serve.