Red Cabbage Side Dish

This red cabbage is simple to make and I think improves if it rests and then is reheated. If you were really busy you could make this the night before and reheat when its time to serve the meal.

TOTAL TIME

5 mins

SERVINGS

8

DIFFICULTY

1

INGREDIENTS

Whole red cabbage

2 Tbsp International Collection Apple Cider Vinegar

1 Tsp of Mixed spice (cinnamon, nutmeg and allspice)

1 Tbsp Butter

Salt and pepper

METHOD

This Easter we had a whole bunch of people over for Sunday Lunch. Roast beef was the main star of the meal but we wanted to ensure there was a feast! 

With something as strong flavored as Beef, side dishes that pack a punch are needed.  

We also find that when there is a lot of you it helps to have plenty of side dishes – something to please everybody! 

This red cabbage is simple to make and I think improves if it rests and then is reheated. If you were really busy you could make this the night before and reheat when its time to serve the meal.  

You can also add a couple of real apples to this dish, something we do in Fall when the apples are in season

 

Chop the cabbage (excluding the tough inner core). Place in a large pan with a lid. Add the Apple Cider Vinegar, mixed spice, salt and the butter. Gently heat with the lid on checking regularly how it is cooking, this takes around 20 mins. After this time add a lot of pepper, this dish really benefits from plenty of seasoning. Take of the heat and allow to cool for 10 mins before you serve, return the pan to the hob and reheat the dish.

We served this with beef, mashed potatoes, purple sprouting broccoli, carrots and in keeping with tradition, Yorkshire puddings, those most British of sides.