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Braised red cabbage with blackberries

A great, light side to a heavy meal.


Serves 6

Preparation time: 15 minutes

Cooking time: 30-40 minutes


25 g (1 oz) butter

1 onion, finely chopped

500 g (1 lb 2 oz) red cabbage, quartered, woody core cut away, thinly sliced

2 tablespoons light muscovado sugar

2 tablespoons red wine vinegar

1 teaspoon ground mixed spice

150 ml (¼ pint) apple juice

Salt and freshly ground black pepper

225g (8 oz) blackberries



  1. Heat the butter in a saucepan, add the onion and fry for 3-4 minutes, stirring until softened. Stir in the red cabbage then the sugar, vinegar, spice and apple juice. Season well with salt and pepper.
  2. Cover and cook gently on the hob for 20-30 minutes, stirring from time to time until the red cabbage is tender. Add the blackberries and cook gently for 10 minutes. Spoon into a serving dish, serve with roast turkey, chicken or casseroled lamb or beef.



This can be made earlier in the day and reheated in the pan or heated in the microwave.