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Slow-cooker braised red cabbage recipe

Slow-cooker braised red cabbage recipe

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Cook this braised red cabbage ahead of time to intensify flavours. This festive side is easy to prepare and can be frozen ahead of time, simply reheat on the day! See method

  • Serves Serves 6-8
  • Takes 2 hours
  • 278 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 1 red cabbage, thinly sliced
  • 1 red onion, thinly sliced​
  • 1 orange, quartered
  • 100g frozen cranberries or 50g cranberry sauce
  • 150ml cider vinegar or red wine vinegar
  • 150ml red or mulled wine
  • 150g soft dark brown sugar
  • 150g salted butter
  • 1 tbsp honey
  • 2 cinnamon sticks
  • 5 thyme sprigs
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1155kj
    278kcal     14%

  • Fat

    16g 23%

  • Saturates

    10g 49%

  • Sugars

    25g 28%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 26.1g Protein 1.4g Fibre 4.1g

Method

1. Place all the ingredients in a slow cooker, making sure the cabbage is slightly submerged. Cook on high for 20 mins, then reduce to low and cook for 1-1½ hours until the liquid becomes reduced and sticky. Leave to cool before transferring to food bags or containers and chilling or freezing.

2. On the day – pop back into the slow cooker to re-heat or simply warm in the microwave.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas recipes

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