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Braised red cabbage with apples and cranberries

This is as festive to look at as it is to eat! This goes with just about everything from turkey to your favourite plant based main course

Method

This is perfect for the Christmas table as it can be cooked ahead of time and simply reheated on the day making it very convenient. In fact, having made this, many times, I think it might even taste better after a night in the fridge. Allow to come up to room temperature before gently re-heating.

In a large heavy bottomed pan with a tight fitting lid melt the butter.

Add the onion and cook until soft but not coloured.

Add the rest of the ingredients and cook on a low heat for 90 minutes.

Keep an eye on it every 20 minutes to make sure it doesn’t burn giving it a gentle stir as you do.

If it starts to catch on the bottom of the pan simply add a splash of water. Serve immediately or chill and serve the next day.

Ingredients

1 small red cabbage very finely sliced


1 red onion finely sliced


2 cooking apples peeled and chopped


1 tablespoon of maple syrup


150 grams dried cranberries


A pinch of cinnamon


Juice and zest of one large orange


1 tablespoon of butter (vegan or dairy)


Serves: Serves 6-8 people


Dietaries: Vegan

Method

This is perfect for the Christmas table as it can be cooked ahead of time and simply reheated on the day making it very convenient. In fact, having made this, many times, I think it might even taste better after a night in the fridge. Allow to come up to room temperature before gently re-heating.

In a large heavy bottomed pan with a tight fitting lid melt the butter.

Add the onion and cook until soft but not coloured.

Add the rest of the ingredients and cook on a low heat for 90 minutes.

Keep an eye on it every 20 minutes to make sure it doesn’t burn giving it a gentle stir as you do.

If it starts to catch on the bottom of the pan simply add a splash of water. Serve immediately or chill and serve the next day.

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