Balsamic Braised Red Cabbage

A vegan recreation of my favourite side dish that my mum used to make to go with cottage or shepherds pie.

Serves 6

What you need:

  • 1 tsp of Vegan Butter or a couple of sprays of oil
  • 1 Head of Red Cabbage Finely Sliced
  • 1 Red Onion Sliced or diced
  • 1 Bramley Apple Peeled and Grated
  • 3 tbsp of Balsamic Vinegar
  • 2 Tbsp of Red Wine Vinegar
  • 2 Tbsp of Red Wine (I used Yellow Tail Shiraz)
  • 2 tbsp of Soft Brown Sugar or Agave Syrup
  • Salt and Pepper

What you need to do:

  1. On a medium heat melt Butter or Spray Oil into a Saucepan on which a lid fits.
  2. Add in onions and lightly fry until soft.
  3. Add in grated apple and sliced red cabbage and stir to break up the cabbage.
  4. Stir in balsamic vinegar, red wine and red wine vinegar, sugar or syrup then season with salt and pepper and give a good stir.
  5. Reduce heat and put on lid and leave to braise for up to an hour stirring occasionally.
  6. Serve with Shepherdless pie and steamed green veggies.
  7. ENJOY!!

It suitable to chill or freeze for another day!

To make it Festive: Add a Cinnamon Stick and 1 Star Anise



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