Apples and sultanas give a fruity kick to this red cabbage side dish. It requires overnight chilling – but it’s worth the effort, especially if you’re making it for your Christmas dinner
- 35g (1¼ oz) unsalted butter
- 2 onions, finely chopped
- 50g (1¾ oz) sultanas
- 2 cloves garlic
- 1 red cabbage, shredded
- 2 pinches freshly
- Grated nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 3tbsp dark muscovado sugar
- 3tbsp cider vinegar
- 2 Bramley apples, cored
- and cut into large chunks
- Grated zest and juice of 1 orange
- Salt and black pepper
Preheat the oven to 150°C (300°F, gas mark 2). Melt the butter in a large heavy-based casserole dish over a low heat and cook the onions and sultanas for 5 mins, stirring occasionally, until the onions have started to colour. Add the remaining ingredients, except the apples and orange zest, and cover with a tight-fitting lid.
Transfer to the oven and cook for 1½ hrs, stirring at half-hour intervals. Remove from the oven and stir in the apples and orange zest, then return to the oven for a further 30 mins. Allow to come to room temperature, cover and refrigerate overnight.
Just before serving, reheat over a medium heat for about 15 mins, until piping hot. Season to taste.
Top tip for making Red cabbage with apples and sultanas
After overnight chilling, you can reheat the cabbage in the microwave if you prefer. Make sure it's piping hot before serving.