Please wait, the site is loading...

Braised red cabbage and red berries


Serves: 8
timePrep time: 10 mins
timeTotal time:
Braised red cabbage and red berries
Recipe by Bruno Loubet / Recipe photograph by Kate Whitaker

Braised red cabbage and red berries


Serves: 8
timePrep time: 10 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
148Kcal
Fat
8gr
Saturates
5gr
Carbs
16gr
Sugars
16gr
Fibre
7gr
Protein
2gr
Salt
0.2gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 75g butter
  • 3 Cox’s apples, peeled, cored and diced
  • ½ tsp caraway seeds

  • 1 small bay leaf

  • 1kg red cabbage, cored and finely sliced
  • 1 large onion, finely sliced
  • 2-3 tbsp redcurrant jelly
  • 4 tbsp red wine vinegar

  • 250g mixed red berries, e.g. redcurrants and raspberries, defrosted if frozen

Step by step

Get ahead
You can prepare this up to a day ahead and reheat gently. The cooled cabbage dish can be frozen.
  1. Melt the butter in a large saucepan and add the apples, caraway seeds and bay leaf. Mix and cook over a medium heat for a couple of minutes, then stir in the cabbage and onion.
  2. Season, then add 2 tablespoons of the redcurrant jelly and the vinegar. Stir; reduce the heat to low, cover and cook slowly for 40 minutes, stirring from time to time.
  3. Stir in the berries; increase the heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Season; add the remaining jelly to taste.

You might also like...