Braised red cabbage

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 2 rating(s)
Braised cabbage

A classic side dish for winter

1 hour 30 minutes

Serves 8

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Braised red cabbage is a staple in our house for Christmas. Traditional versions can be full of sugar but using pears adds sweetness without the need for added sugar – perfect for balancing out the cider vinegar.

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Braised red cabbage is a staple in our house for Christmas. Traditional versions can be full of sugar but using pears adds sweetness without the need for added sugar – perfect for balancing out the cider vinegar.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely sliced
  • 1 clove garlic, finely chopped
  • 1 small red cabbage, shredded
  • 2 tablespoons cider vinegar
  • 2 ripe pears, peeled, cored and finely chopped

CALORIES: 49

FAT: 1.6g

5 A DAY: 1

SALT: 0g

SUGAR: 6g

Method

  1. Cook the onion in a large saucepan for 5 minutes, until soft. Add the garlic and cook for another minute.
  2. Stir in the red cabbage and cider vinegar. Bring to the boil then simmer with the lid on for 30 minutes, stirring occasionally.
  3. Add the chopped pears and cook, covered, stirring occasionally, until the cabbage has softened and pears have completely broken down – about 45 minutes.

If you’re making this in advance, reheat with a little water just before serving. We’d love to see a photo of what you cook, or get your feedback! Email us on pr@wcrf.org.

You can also make this recipe in a slow cooker. Add all the ingredients, stir and cover. Cook for around 6 hours on low.

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