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Make-Ahead Christmas Red Cabbage

Simple braised red cabbage with cooking apples, wine vinegar and sugar. A lovely sweet-and-sour side dish to prepare and freeze before Christmas.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 450 g red cabbage
  • 450 g cooking apples such as Bramley
  • 1 tablespoon wine vinegar
  • 120 ml water
  • 2 heaped tablespoons sugar plus a little more if needed
  • 1 level teaspoon salt

Method
 

  1. Remove the cabbage’s outer leaves and tough core. Finely shred the cabbage.
  2. Put the vinegar, water, sugar and salt into a large stainless steel saucepan or casserole dish. Add the cabbage and bring to the boil.
  3. Peel and core the apples, cut into quarters and place on top of the cabbage.
  4. Cover and cook over a low heat for 30–50 minutes, until the cabbage is tender. Check occasionally and add a small splash of water if the pan looks dry.
  5. Gently stir the softened apples through the cabbage, breaking them down if you prefer a smoother finish.
  6. Taste and add a little more sugar if needed. Serve warm, or cool promptly for freezing.

Notes

Freezing: Divide into suitable containers and refrigerate or freeze within one to two hours. Seal, date and freeze for several weeks.
Reheating: Defrost thoroughly in the fridge. Reheat gently in a saucepan, stirring occasionally, until steaming hot throughout. Add a little water if needed. Use within 24 hours of fully defrosting and reheat only once.