CIDER-BRAISED CABBAGE WEDGES

Cider-braised cabbage wedges image

Make these cider-braised cabbage wedges up to three days ahead for a stress-free Christmas dinner. The dish makes an ideal accompaniment to festive turkey

Provided by Esther Clark

Time 1h25m

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
50g butter
2 red onions , cut into thin wedges
1 red cabbage (about 800g)
3 bay leaves
3 thyme sprigs
1 small cinnamon stick
150ml dry cider
50ml balsamic vinegar
50ml cider vinegar
400ml hot vegetable stock
50g dark brown soft sugar

Steps:

Heat the oil and butter in a large shallow flameproof casserole dish or frying pan over a medium heat. Add the onion wedges and a pinch of salt and fry for 15 mins or until softened and caramelised.
Cut the cabbage into 8-10 thin wedges, slicing through the stem but keeping a bit of it in each wedge so they remain intact. Nestle the wedges into the dish and add the bay leaves, thyme and cinnamon. Pour over the cider and vinegars and bring to the boil, then combine the stock and sugar in a jug before pouring this over. Season to taste. Bring to the boil, then reduce to a simmer and cook, uncovered, for 40-50 mins until the cabbage is tender with a slight bite and you have a glossy sauce. Can be made up to three days ahead. Reheat in the pan, or in the microwave in a heatproof serving dish.

Nutrition Facts : Calories 138 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium