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Braised red cabbage with granny smith apples and cranberries


Serves 4

Preparation time 10 minutes

300g red cabbage (sliced)
100g red onion (sliced)
5g cinnamon bark
70g redcurrant jelly
200g Granny Smith apples (sliced)
200ml port
50g raisins
100g dried cranberries
1g black pepper
2g salt
To serve
3 shallots (finely chopped)
200g pancetta (in small strips)
200g savoy cabbage (sliced)

Cut the red cabbage and the onion into 3mm thick slices.

Sweat the onions (in some oil, optional) for about 5 minutes, until they are opaque, then add the red cabbage and cook for 10 minutes.

Add the cinnamon and redcurrant jelly, then add the sliced apples and port, and cook for 10 minutes.

Add the raisins, cranberries and seasoning, and cook for 20 minutes or until the cabbage is soft. There should be a small amount of liquid left in the pot.

Cool and set aside. The cabbage should last a couple of weeks in a sterilised jar in the fridge.

To serve, heat up the cabbage. In a separate pan, sauté the chopped shallots, then add the strips pancetta and sliced savoy cabbage, then stir through the red cabbage and serve.