Red Cabbage with Cranberries
by Nigella. Featured in AT MY TABLEIntroduction
The sweetness of a long-braised red cabbage is perfectly punctuated by the cheek-squeaky sharpness of cranberries. And, if you let this stand a little before serving, they — most desirably — help to thicken the juices the cabbage gives off as it cooks. Indeed, I always make red cabbage ahead of time: think of it as a vegetable stew, which is better, as all stews are, when the flavours are left to mellow and merge with one another. If you are following suit, then you can cook the cabbage for slightly less than its full time, as it will continue to cook on reheating.
Even a small red cabbage seems to make enough to feed an army, but I can't see the point of leaving half a red cabbage lingering in the fridge. If you're feeding less than a crowd, just stash what you don't need in airtight containers in the deep freeze, ready to provide warm succour on cold winter nights.
For US cup measures, use the toggle at the top of the ingredients list.
The sweetness of a long-braised red cabbage is perfectly punctuated by the cheek-squeaky sharpness of cranberries. And, if you let this stand a little before serving, they — most desirably — help to thicken the juices the cabbage gives off as it cooks. Indeed, I always make red cabbage ahead of time: think of it as a vegetable stew, which is better, as all stews are, when the flavours are left to mellow and merge with one another. If you are following suit, then you can cook the cabbage for slightly less than its full time, as it will continue to cook on reheating.
Even a small red cabbage seems to make enough to feed an army, but I can't see the point of leaving half a red cabbage lingering in the fridge. If you're feeding less than a crowd, just stash what you don't need in airtight containers in the deep freeze, ready to provide warm succour on cold winter nights.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 8-10
- 1 small head - approx. 800 - 900 grams - red cabbage (sliced)
- 1 large or 2 small - approx. 200 grams - red onions (peeled and sliced into thin half-moons)
- 2 x 15ml tablespoons soft dark brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 150 grams dried cranberries
- 250 grams fresh or frozen cranberries
- 4 teaspoons Maldon sea salt flakes
- 750 millilitres apple juice (from a carton)
- 1 small head - approx. 2 pounds - red cabbage (sliced)
- 1 large or 2 small - approx. 7 ounces - red onions (peeled and sliced into thin half-moons)
- 2 tablespoons soft dark brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup dried cranberries
- 2 cups fresh or frozen cranberries
- 4 teaspoons kosher salt
- 3 cups apple juice (from a carton)
Method
- Put all the ingredients into a large, heavy-based pan that comes with a lid, and give a good stir.
- Bring to the boil over a high heat, stir again, let it bubble away for 10 minutes, then clamp on the lid, lower the heat and leave to simmer for 1½–2 hours, or until tender.
- Put all the ingredients into a large, heavy-based pan that comes with a lid, and give a good stir.
- Bring to the boil over a high heat, stir again, let it bubble away for 10 minutes, then clamp on the lid, lower the heat and leave to simmer for 1½–2 hours, or until tender.
Additional Information
MAKE AHEAD / STORE:
Cool, then refrigerate in airtight containers for up to 5 days. Reheat in a saucepan until piping hot. Reheat only once.
FREEZE:
In airtight containers for up to 3 months. Defrost overnight in the fridge and reheat as above.
MAKE AHEAD / STORE:
Cool, then refrigerate in airtight containers for up to 5 days. Reheat in a saucepan until piping hot. Reheat only once.
FREEZE:
In airtight containers for up to 3 months. Defrost overnight in the fridge and reheat as above.
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What 1 Other has said
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Posted by quiglz on 20th December 2021
Show more commentsSuch a good recipe, braised red cabbage is often sweet and sharp so combining it with the cranberries is a good way to cut down one cooking task at Xmas (cranberry sauce) without losing anything from your meal.. it makes a lot but that just means having leftovers and a stash in the freezer.