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Braised Red Cabbage


Overview:

Recipe Name:  Braised red cabbage recipe with instructions for Aga range cookers

By: Antonia

Meal Type: Accompaniment
Prep Time: 15 minutes

Cook time: 2 hours

Servings: 6-8

Description:

A delicious side dish that goes particularly well alongside pork or duck. Excellent too with roast turkey or goose as part of the Christmas feast. This improves if made a day or two in advance and also freezes very well so it is a great side dish to make ahead of time.

You'll need...

Ingredients:

  • Olive oil
  • Knob of butter
  • 1 red onion, finely sliced
  • 2 small cloves garlic
  • 1 cinnamon stick, broken in two
  • 3 star anise
  • bay leaf
  • ¼ tsp freshly grated nutmeg
  • 1 Bramley apple, peeled and finely diced
  • 3 tbsp soft brown sugar
  • 3 tbsp balsamic vinegar
  • 1 tbsp redcurrant jelly
  • 1 red cabbage
  • salt and pepper
  • Equipment...

    Method:

    1. Pre-heat a casserole or deep lidded ovenproof pan on the floor of the roasting oven. Transfer to the simmering plate and add a little olive oil and small knob of butter. Add the sliced onions and stir to coat. Sweat the onions until soft and translucent - you can do this on the simmering plate or cover with a lid and transfer to the simmering oven for 10 minutes.

    2. Meanwhile, prepare the cabbage. Remove the outer leaves, quarter and cut out the tough white core. Finely shred and place in a colander.

    3. Once the onions are soft, grate the garlic into the pan and heat through on the simmering plate for a minute before adding the cinnamon, star anise, bay leaves and nutmeg. Next add the apple, vinegar, sugar and redcurrant jelly - stir to combine. Finally, give the cabbage a good rinse and add to the pan with just a little water clinging to the leaves.

    4. Carefully stir everything to combine (the cabbage will reduce in volume as it cooks) and season with salt and pepper. Cover with a lid and transfer the pan to the boiling plate and bring to the boil. Once it is piping hot, transfer to the floor of the simmering oven for 2 hours.

    5. After 2 hours, check the cabbage – if there is a little too much liquid, simply finish by bubbling for a few minutes on the boiling plate to reduce. Taste and adjust seasoning accordingly.

    6. Serve immediately or leave to cool and refrigerate or freeze until required.

    Aga range cooker tips:

    • I always pre-heat my pans on the floor of the roasting oven – this is a handy tip if you have a traditional Aga range cooker and don’t want to have the lids open for longer than necessary.
    • The simmering oven is ideal for dishes that need long, slow cooking. Very little liquid is lost during the cooking process so don’t be tempted to add additional liquid to the cabbage dish. As per the recipe, if you find there is a little too much liquid remaining after cooking, a quick bubble on the boiling plate or floor of the roasting oven will soon reduce the liquid.

     

    This fun family recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds. 

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