Braised Red Cabbage with Blackberries
Print Recipe
0 from 0 votes

Braised Red Cabbage with Blackberries

Braised Red Cabbage with Blackberries is the perfect side dish to accompany a wide range of dishes. Savoury with a sweet twist still with a crunch to it.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Savoury
Cuisine: British
Servings: 4 servings
Author: Emma via Red Online

Ingredients

  • 25 grams unsalted butter 1/8 cup
  • 1 medium white onion - finely chopped
  • 2 tablespoons dark brown sugar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground mixed spice
  • Salt and Pepper to taste
  • 150 millilitres water 5/8 cup
  • 500 grams red cabbage - Small to medium sized thinly sliced 17.5 ounces
  • 225 grams blackberries - fresh or frozen 1 and 1/2 cups

Instructions

  • Prep all your vegetables so they are ready and on hand, this will make life a little easier. When cutting my red cabbage I found it best to quarter it then cut out the central core and slice what was left.
  • Melt the butter in a large pan over a medium heat, add in the finely chopped onion and fry for 4 to 5 minutes. Keep an eye on them so they don't start to fry but instead go soft.
  • Add the dark brown sugar, red wine vinegar, mixed spice, salt & pepper and water to the pan. Give it all a quick stir to mix it all together.
  • Add in the cabbage, stir then cover for pot and turn down the heat to a medium low level.
  • Return to the pot after 10 minutes to give it another stir.
  • After 20 minutes check to see how the cabbage is doing, give it another stir and check to see if it is almost at that perfect tender consistency. Still a little bit stiff in the middle but softening around the edges. If it's still rock hard give it another 10 minutes but not much more.
  • When you are happy with it add in the blackberries reduce the heat to low cover the pot again and leave for a further 10 minutes.
  • If eating immediately either serve from the pan or decant it into a serving dish.
  • Can be made up to a day in advance. Once cooked keep in the fridge and eat by the 3rd day reheating either using a microwave or in a pan over a gentle heat.