Braised Red Cabbage With Cider & Apples

1. 1

   Peel off the outer leaves from the cabbage and discard.

2. 2

   Quarter the cabbage, removing the tough stem, then thinly slice.

3. 3

   Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning.

4. 4

   Continue to create layers until you have used up the ingredients.

5. 5

   Pour over the vinegar and cider and dot the butter on top.

6. 6

   Bring to the boil then simmer with a lid on over low heat for 1 1/2 hrs, until tender.

7. 7

   The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month.

8. 8

   Reheat in either a pan or in the microwave.

* Per serving · 4 servings · Values may vary.

No additional tips available.