Spicy Braised Red Cabbage is a traditional British recipe for a classic Thanksgiving or Christmas accompaniment of red cabbage and apple with raisins braised in spiced port wine and redcurrant jelly The full recipe is presented here and I hope you enjoy this classic British version of: Spicy Braised Red Cabbage.
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This is the dish that I invariable serve with my own Christmas turkey. Though based on an old German classic, I've adapted and amended the recipe over the years, to produce something that is always a hit with my family.
Ingredients:
4 tbsp butter
2 tbsp sugar
3 tbsp red wine vinegar
1 medium-sized red cabbage, cored and shredded (about 1kg [2 lbs])
1/2 tsp mixed spice (pumpkin pie spice)
1/4 tsp cayenne pepper
2 tart eating apples, cored, peeled and cut into chunks
60g raisins
120ml port wine
4 tbsp redcurrant jelly or blackcurrant jelly
salt and freshly-ground black pepper, to taste
Method:
Combine the butter, sugar, vinegar and port wine in a deep frying pan over medium heat. Stir in the spices and season to taste with salt and black pepper, then bring to a boil.
Add the cabbage pieces, stirring to mix with the juice. Reduce toa gentle simmer, cover and cook gently for about 60 minutes, or until the cabbage is soft.
Now stir in the apple pieces and cook, uncovered, for 20 minutes more.
Finally stir in the reducrrant jelly to cover the cabbage. Adjust the seasoning to taste, turn into a dish and serve.
