Slow-roast red cabbage and apple for a truly delectable side dish – it's a little sweet, and you'll love the colour it adds to your dinner party main meal.
- 2 Tbsp olive oil
- 1 large red onion, halved, thinly sliced
- 1.25 kg red cabbage, core removed, cut into 1 cm slices
- ¼ cup brown sugar
- 2 Tbsp balsamic vinegar
- 2 Tbsp red wine vinegar
- 2 cinnamon sticks
- ground sea salt and pepper to season
- 2 large red apples, peeled, quartered, cored
- Preheat oven to 150°C. Heat oil in a large cast iron or heavy-based oven-safe pot over a medium heat. Add onion and cook, stirring, for 5 minutes or until soft but not brown. Add cabbage, sugar and vinegars, then cook, turning cabbage over, until sugar has dissolved. Add cinnamon sticks, season and stir to combine.
- Cover with lid and cook in oven for 1 hour and 30 minutes, stirring twice during cooking. Cut apple quarters into 3 pieces. Stir apple into cabbage. Cover and continue to cook for about 25 minutes, stirring once, or until cabbage becomes glossy and apple is tender.
- Stir cabbage to coat in juices. Remove from pot and transfer to serving bowl immediately. Season and serve.
Cabbage can be cooked the day before, cooled, covered and refrigerated until ready to serve. To reheat, transfer to a heatproof dish, cover and microwave on medium-high until hot to serve.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.7 g|
|Total carbohydrates||20.3 g|
|- Sugars||16.9 g|
|Dietary fibre||4.7 g|