Mulled wine-braised red cabbage
- Side
- Easy
- 8
- 35 minutes
PT35M
Red cabbage wedges are pan-fried until lightly charred, then braised in mulled wine in this festive side dish recipe. The braising liquid is reduced into a syrup then drizzled back over to cover the cabbage in a sweet glistening glaze.
Ingredients
- 1 red cabbage , weighing approx. 750g
- 1 dash of rapeseed oil
- 1 knob of butter
- 200g of mulled wine
- 300g of chicken stock, or vegetable stock
- 1 sprig of sage
- salt
- freshly ground black pepper
Method
Preheat an oven to 180ºC/gas mark 4. Peel and discard the outer leaves of the cabbage (unless they're in good condition) then slice into 8 wedges, ensuring you cut right through the core so that the leaves remain together
- 1 red cabbage , weighing approx. 750g
Place a large frying pan (or 2 frying pans) over a high heat with a dash of oil. Place the cabbage wedges into the pans and cook for a few minutes until dark brown and just starting to char on one side
- 1 dash of rapeseed oil
Once the cabbage has colour on one side, turn them over and pour in the mulled wine, chicken stock and sage with a knob of butter. Cover with a lid or tin foil and turn the heat down to medium-low. Simmer for 10 minutes
After this time, transfer the pan to the oven and cook for a further 10–15 minutes (if your frying pan isn't ovenproof, transfer the cabbage and liquid to a tray). Check the cabbage is ready by piercing the core or the thick ribs on the leaves with a knife; it should insert without resistance when ready
Once ready, transfer the cabbage wedges to a serving dish and cover to keep warm. Pour the liquid into a small pan and place over a high heat. Reduce to a glossy, syrupy consistency
Drizzle the syrup over the cabbage wedges, season with a pinch of salt and pepper and serve immediately
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Mulled wine-braised red cabbage
