Festive Caramelised Red Cabbage
This caramelised red cabbage is a festive staple, slowly cooked with sweet apple, warming spices for a rich, comforting flavour. Finished with a splash of vinegar, apple juice and roasted chestnuts, it’s the perfect Christmas side dish for any roast.
Serves
6
Featuring
Cooked Whole Chestnuts
Ingredients
300g onion
500g red cabbage
100g apple
50g rapeseed oil
30g garlic
2g ground all spice
3g ground nutmeg
100g red wine vinegar
125g apple juice
Salt and pepper, to taste
40g whole cooked chestnuts
Fresh parsley, to serve (optional)
All ingredients are available to purchase in our Farm Shop
Method
- Finely dice the onion and mince the garlic. Heat the rapeseed oil in a large skillet or wide saucepan and cook the onions and garlic gently in the oil.
- Remove the outer leaves from the red cabbage, split in half and cut out the core. Finely shred the cabbage and set aside. Add the red cabbage to the onions and increase the heat of the pan. Allow the cabbage to catch on the edges and caramelise well.
- Grate the apple and add to the pan. Stir in the all spice and the nutmeg and cook out the spices for a minute or two.
- Pour in the vinegar and allow to evaporate before adding in the apple juice, reduce until the cabbage is sticky and glazed.
- Roast the chestnuts in a hot oven and roughly chop. Scatter the roast chestnuts over the red cabbage and serve with a sprinkling of fresh parsley.
