Christmas dinner isn’t complete without brilliantly bright and comforting braised red cabbage. This ever-favourite festive veggie side can be prepared in advance, too, saving you precious time on the big day.
Braising is a technique that requires sautéeing in fat over a high heat, then simmering slowly in liquid over a low heat in a covered pot. By braising red cabbage, you’re packing it full of lovely rich flavours and taking this humble veg to the next level.
It’s super-simple to make beautiful braised red cabbage that’s sure to go down a storm at Christmas. This Jamie magazine recipe makes enough for four people as a side dish. Find the full ingredient list here, and follow our step-by-step instructions to learn how to make braised cabbage that’s sure to go down a treat.
You’ll need a large flat-bottomed pan with a lid or a pressure cooker for this recipe.
- Put a good lug of olive oil into a saucepan, get it hot and add two rashers of chopped bacon and a teaspoon of fennel seeds. Cook until golden.
- Add a sliced onion, give it a good stir and pop the lid on the saucepan. Continue to cook until it’s all golden and sticky.
- Throw in two apples chopped into chunks and one roughly chopped red cabbage.
- Season with salt and pepper and add 150ml of balsamic vinegar. Mix it all together with a wooden spoon, put the lid back on and leave it to cook on a low heat for an hour, stirring occasionally.
- Once cooked, stir in a small knob of butter.
- You’ll end up with a gorgeously sticky, sweet cabbage dish. You can store it in the fridge for a few days before Christmas, or even in the freezer if you really want to get ahead!