Red cab­bage with pick­led wal­nuts and bal­samic

Pre­pared a day ahead, this rich, spicy side is de­li­cious with roasts and cold cuts.

Woman's Weekly (UK) - - COOKERY -


✿ 2 large onions, sliced

✿ A pinch each of ground cloves, nut­meg and mixed spice

✿ 2tbsp veg­etable oil

✿ 1 red cab­bage (about 1kg/2¼lb), chopped

✿ 4 pick­led wal­nuts, sliced

✿ 3 Bram­ley ap­ples, peeled, cored and sliced

✿ 200g (7oz) brown su­gar

✿ 150ml (¼pt) bal­samic vine­gar

✿ 1 cin­na­mon stick

1 Fry the onions gen­tly with the spices in a lit­tle oil un­til soft. In a large casse­role dish, layer the cab­bage with the pick­led wal­nuts, ap­ples, onions and su­gar. Pour over the vine­gar, add the cin­na­mon stick and sea­son with salt and freshly ground pep­per.

2 Cover and cook for 90 mins over a very low heat, or in the oven at 150C/Gas 2, adding a lit­tle wa­ter if needed.

Per serv­ing

343 cals, 8g fat, 1g sat fat, 60g carbs

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