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Red Cabbage with Apple and Sultanas

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This really is one of those recipes that silently creeps up and steals the limelight, becoming the star of the table. Well for me anyway. Now I’ve discovered this recipe it will be coming out every winter and will certainly grace my Christmas time table.

The sweetness with the slight spice alongside the crunch and the vibrant colour make this a winner. So if you are looking for a new way to brighten up your roast or something zingy to serve with cold meats, give this a whirl.

You can make this recipe a day ahead and then just heat it up.  I also like it cold with meats and cheese.

Part way through cooking – love these colours:

 Dietitian UK: Red Cabbage with Apple and Sultanas 1

After the final cooking process – juicy jewels of sultanas amongst the sea of purple. Yes purple is my fav colour which does make this even more appealing 😉

Dietitian UK: Red Cabbage with Apple and Sultanas 2

Red Cabbage with Apple and Sultanas
Serves 8
A simple, make ahead red cabbage, spicy yet sweet side dish.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
66 calories
15 g
0 g
1 g
1 g
0 g
136 g
17 g
10 g
0 g
1 g
Nutrition Facts
Serving Size
136g
Servings
8
Amount Per Serving
Calories 66
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 17mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
10%
Sugars 10g
Protein 1g
Vitamin A
12%
Vitamin C
56%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1/2 tbsp olive oil
  2. 1 medium onion
  3. 2 garlic cloves
  4. 1/2 red cabbage
  5. 1 tbsp brown sugar
  6. 1 tbsp red wine vinegar
  7. 1/2 tsp grated nutmeg
  8. 1/4 tsp cinnamon
  9. 100ml water
  10. 50g sultanas
  11. 2 eating apples
Instructions
  1. Place the onion and garlic in a food processor and chop. Place with the olive oil in the pan and cook gently for a few minutes.
  2. Meanwhile shred the cabbage in the foods processor, then add to the pan along with the sugar, red wine vinegar, nutmeg, cinnamon and water.
  3. Bring to the boil and then simmer for 30 minutes.
  4. Add sultanas and sliced apples, simmer for 15 minutes.
  5. Taste, season and cook for longer if the cabbage is not soft enough.
  6. This can be kept in the fridge and reheated the next day.
Adapted from Good Housekeeping Cookery Book
beta
calories
66
fat
1g
protein
1g
carbs
15g
more
Adapted from Good Housekeeping Cookery Book
Dietitian UK https://www.dietitianuk.co.uk/

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