This Braised Red Cabbage with Apple is such a special side dish for times in the year that call for rich, hearty food. It’s has a sweet and sour tang that transforms the humble cabbage to something extraordinary and it looks colourful and pretty on the plate. It’s by far one of my most favourite and impressive sides to serve up. This dish can be made in your trusty slow cooker OR you can make it in the oven. Both methods are in the recipe below.

Why you’ll love this Braised Red Cabbage and Apple recipe

⭐️ Ultra convenient make-ahead dish ⭐️ Delicious sweet and sticky tang ⭐️ Looks colourful and impressive Plus, if I’m cooking something for hours, it feels sensible to cook a larger portion. I always cook this in the early weeks of December and freeze it, so I have enough in the freezer for Christmas lunch and as a side dish on another day. If you want to halve the recipe, feel free, you’ll just need to reduce the cooking time slightly.

FOR FREEZING

Complete the recipe (but don’t add the pomegranate seeds until just before you serve) Pack into a sealed freezer-proof container When you’re ready to serve, defrost fully in the fridge overnight

REHEATING

You can then either reheat thoroughly: In the slow cooker on HIGH for 1-2 hours (try not to overcook, but do check it’s hot through). In the microwave, covered, for 3-5 minutes or until hot through (this timing will depend on the portion you are reheating and also your own microwave). My preferred option: On the hob. Pop into a lidded saucepan over a medium heat for 5-10 minutes until hot through. Stir regularly and if the cabbage is drying out at all add a splash of water.

⭐️ Slicing 

A mandoline is really useful for making this dish or any type of coleslaw. I use this adjustable mandoline slicer.

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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

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