Braised red cabbage and red berries
Serves: 8
Prep time: 10 minsTotal time: 
Recipe by Bruno Loubet / Recipe photograph by Kate Whitaker
Braised red cabbage and red berries
Serves: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
148Kcal
Fat
8gr
Saturates
5gr
Carbs
16gr
Sugars
16gr
Fibre
7gr
Protein
2gr
Salt
0.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 75g butter
- 3 Cox’s apples, peeled, cored and diced
- ½ tsp caraway seeds
- 1 small bay leaf
- 1kg red cabbage, cored and finely sliced
- 1 large onion, finely sliced
- 2-3 tbsp redcurrant jelly
- 4 tbsp red wine vinegar
- 250g mixed red berries, e.g. redcurrants and raspberries, defrosted if frozen
Step by step
Get ahead
You can prepare this up to a day ahead and reheat gently. The cooled cabbage dish can be frozen.
- Melt the butter in a large saucepan and add the apples, caraway seeds and bay leaf. Mix and cook over a medium heat for a couple of minutes, then stir in the cabbage and onion.
- Season, then add 2 tablespoons of the redcurrant jelly and the vinegar. Stir; reduce the heat to low, cover and cook slowly for 40 minutes, stirring from time to time.
- Stir in the berries; increase the heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Season; add the remaining jelly to taste.
