A Christmas dinner staple that can be prepared ahead of time and reheated.
Serves 8
55g butter
1 large onion, diced
55g demerara sugar
120ml apple juice
4 tbsp red wine vinegar
1 cinnamon stick
4 cloves
2 star anise pods
2 tbsp redcurrant jelly
1 large red cabbage, finely shredded
1 cooking apple, peeled, cored and diced
Salt and freshly ground black pepper, as needed
Fresh rosemary, as needed
Preparation Time: 20 minutes. Cooking Time: 55 minutes.
1. Place the butter in a medium saucepan and heat on the simmering plate, hotplate on simmering setting or induction hob. Add the onion and fry gently until softened.
2. Add the sugar, apple juice, vinegar, cinnamon stick, cloves, star anise and redcurrant jelly and stir until the sugar has dissolved.
3. Cover and simmer for five minutes then continue simmering on the simmering plate, hotplate on simmering setting or induction hob for 45 minutes to an hour until soft.
4. Taste and adjust the seasoning and garnish with rosemary sprig before serving.
TIP: Alternatively, the cabbage can be transferred to the simmering oven and cooked for 45 minutes to an hour. This may be prepared ahead of time and re-heats extremely well – if anything the depth of flavour improves.
