Red cabbage with apple is delicious with pork or game and is the go-to vegetable for any Christmas table. Fondly known as purple cabbage in our family – I now see that it is actually a thing. 😁 Red cabbage is also known as purple cabbage. Unlike most vegetables, red cabbage benefits from gently cooking for a little longer. It also loves being reheated and freezes well. So, a perfect make-ahead dish for the Christmas table.
Plenty of Onions, Garlic and a Smidge of Something Sweet
The secret is plenty of onions. A pinch of fennel and a combination of balsamic, date syrup and a dash of apple cider vinegar. It sounds complicated, but it’s not. I also add a generous amount of garlic (but you don’t have to), bay leaf, juniper berries, and, of course, a stick of cinnamon. The date syrup gives a delicious, slightly sweet edge without being too sweet. However, a dollop of honey or dark brown sugar is also good.
Take Your Time – Simmer the Red Cabbage Over a Low Heat
The first step is to braise the onions, garlic and all the spices in equal quantities of olive oil and butter, and if you have some celery leaves, throw in a small handful. Once the onions are translucent, you can add the cabbage, toss it well and coat it in the oil. Cook for a few minutes, and then add the apple.
Cook for another 10 minutes, and add half the apple juice. Add the balsamic and date syrup and cook for another few minutes adding the remaining apple juice as the liquid gets absorbed. Cook for 25-30 minutes or until the cabbage is soft and tasty but not OVERCOOKED!
You can add the juice all at once, but you want to braise, not boil, the cabbage, so it is better to add slowly. Keep an eye on it, so it doesn’t burn. Keep it on the lowest heat possible and cover it with the lid slightly ajar.
Replace the Apple Juice with a Vegetable or Chicken Stock
You can replace the apple juice with vegetable or chicken stock. I sometimes add a scant teaspoon of Sapori, which I picked up in a French market earlier this year. It’s actually a German broth/vegetable seasoning, but perfect for this kind of thing.
If you are freezing, leave it as is, cool and freeze it; if anything, slightly undercook it so you can finish it off on the day of serving. If using it straight away, add the apple cider vinegar and salt to taste.
Make plenty so you have enough for the cold table extravaganza on Boxing day.🎄
Red Cabbage with Apple
Equipment
- 1 heavy-based saucepan with a lid
Ingredients
- 1 1 -1.5 k (approx) red cabbage finely sliced
- 2 onions finely sliced
- 3 cloves garlic (finely sliced)
- 1 small onion left whole
- olive oil
- 25 g butter
- small handful celery leaves – roughly chopped optional
- pinch powdered fennel optional
- 3 juniper berries – semi crushed
- 1 stick cinnamon
- pinch cardamom optional
- 5 cloves
- 1 bay leaf – lightly snapped to release flavour
- 2 apples grated (keep juice!)
- 200 ml apple juice or stock of your choice
- 1 tbsp balsamic vinegar
- 1 tbsp date syrup or scant tbsp soft brown sugar or ½ tbsp honey
- 1-2 tbsp apple cider vinegar
- ½ tsp salt
- freshly ground pepper
- fresh parsley to serve
Instructions
- Melt the butter and olive oil in the pan with a generous grinding of black pepper. Add the onions, garlic, celery and the small onion studded with cloves. Add all the spices.
- Once the onions are translucent, add the cabbage, toss it well and coat it in the oil. Cook for a few minutes, and then add the apple.
- Cook for another 10 minutes, and add half the apple juice. Add the balsamic and date syrup and cook for another few minutes adding the remaining apple juice as the liquid gets absorbed. Cook for 25-30 minutes or until the cabbage is soft and tasty but not OVERCOOKED!
- You can add the juice all at once, but you want to braise, not boil, the cabbage, so it is better to add slowly. Keep an eye on it, so it doesn't burn. Keep it on the lowest heat possible and cover it with the lid slightly ajar.
- You can replace the apple juice with vegetable or chicken stock.
- If you are freezing, leave it as is, cool and freeze it; if anything, slightly undercook it so you can finish it off on the day of serving. If using it straight away, add the apple cider vinegar and salt to taste.
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