Slow-Braised Red Cabbage with Orange, Beetroot Vinegar & Spices

6 Jan

Slow-Braised Red Cabbage with Orange, Beetroot Vinegar & Spices

There are some dishes that quietly steal the show.

This braised red cabbage is one of them.

It starts life as a humble cabbage, but with time, gentle heat, and a careful balance of sweet, sharp and spice, it transforms into something glossy, rich and deeply comforting. This is classic winter cooking — simple ingredients, treated properly.

Perfect alongside roast meats, sausages, or even as a standout vegetarian side, this is a recipe that improves with patience.

Ingredients

1 red cabbage, finely sliced
2 tbsp dark soft brown sugar
Juice of 1 medium orange
2 tsp sea salt
2 tbsp redcurrant jelly
4 tbsp beetroot pickling vinegar
1 cinnamon stick
1 bay leaf
2 allspice berries

Method

Preheat the oven
Set your oven to 160°C (fan 140°C).
Build the base
Place the sliced red cabbage into a large ovenproof dish or casserole. Add the brown sugar, orange juice, salt, redcurrant jelly and beetroot vinegar.
Add the spices
Nestle in the cinnamon stick, bay leaf and allspice berries. Give everything a good mix so the cabbage is well coated.
Slow braise
Cover tightly with a lid or foil and place in the oven.
Cook for 1 hour 45 minutes, stirring once or twice during cooking to ensure even braising.
Glaze and finish
Remove the cabbage from the oven. If there is excess liquid, transfer the cabbage to a pan and gently reduce on the stove until the cabbage becomes glossy and lightly glazed.
Taste and adjust
Remove the spices. Taste and adjust seasoning if needed — a little more salt, sweetness or acidity depending on your preference.
Serve
Serve warm as a rich side dish.