Christmas Red Cabbage with Apples

by Katrina Lander @fitnessfodmap_

I’m not sure about you, but Christmas side dishes are my favourite part of Christmas dinner. Although red cabbage can be eaten all year round, to me it screams Christmas, especially when it contains apple and cinnamon.

My recipe is super simple, contains minimal ingredients, and the best part is, it can be made up to 3 days ahead. All you need to do is keep it in an airtight container, leave in the fridge, and when ready reheat in the pan or in the microwave.

Prep: 10 minutes

Cook: 35 minutes  

Difficulty Easy 

Serves 8

Ingredients:

• 1 red cabbage
• 2 Apples (I used Bramley)
• 100ml Red wine
• 25g Light soft brown sugar
• 1 Tsp ground cinnamon - Cole & Mason Saunderton Spice Storage Shaker

Method:

1. Heat a knob of butter in a sauté pan (or a large shallow pan) over a medium heat. 
2. Half the red cabbage, and then quarter, remove the core and finely slice. Peel the apples, cut in half, remove the core, and cut into wedges.
3. Add the red cabbage to the pan and leave for a few minutes. Add the apples, red wine, sugar and cinnamon, stir well. Bring to a simmer, lower the heat and cover for 35 minutes, until the cabbage is tender.

Top Tips;

• Cabbage and potato hash is a great way to use up any leftovers the following day.