You can make this delicious red cabbage recipe up to a day ahead. Cool, cover and chill. To serve, reheat in a pan with a splash of water until piping hot.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
132
Ingredients
50g
Butter
2
Large onions, finely sliced
1
Large garlic clove, crushed
1
Large red cabbage, about 1kg, core removed and finely shredded
3
Thyme sprigs
2Tbsp.
Demerara sugar
500ml
Chicken stock
150ml
Fruity white wine
Directions
1 Melt butter in a large, heavy-based pan over medium heat. Add onions and a pinch of salt and cook for 15min, stirring occasionally, until softened. Add garlic and cook for 1min. 2 Stir in cabbage, thyme, sugar and plenty of seasoning. Pour over stock and wine, bring to the boil and simmer for 1hr, stirring occasionally, until cabbage is tender and liquid is reduced to almost nothing. Check seasoning and transfer to a warmed serving dish, discarding thyme sprigs. Serve.
Per serving:
Calories: 132
Protein: 3g
Fat: 6g
What to read next
Saturates: 3g
Carbs: 12g
Sugars: 11g
Fibre: 5g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
