Red Cabbage With A Marmalade Glaze
The secret twist to this recipe is the marmalade. You can make this a few days ahead, keeping it in the fridge in a tuppa. It also freezes well.
It’s good with ham, gammon and sausages.
If you are in a hurry you can simply add marmalade to ready-made red cabbage as in Almost Instant And Rather Different Lunch of Burrata and Cheat’s Red Cabbage.
For a Christmassy, starry red cabbage, follow this link.
Recipe for red cabbage with a marmalade glaze
Serves 4 as an accompaniment
- 1 medium (700g/1 lb 8 oz) red cabbage, finely shredded
- 1 tbsp soft brown sugar – or maple syrup
- 4 tbsp good quality, thick balsamic vinegar
- Couple of walnuts of butter – at least 100g/4 oz
- 5 tbsps marmalade
- smoked salt and freshly ground black pepper
- Preheat the oven to 180°C.
- In a large casserole with a lid put a layer of the shredded cabbage a couple of inches deep.
- Sprinkle over half the sugar (a dessert spoon), two tablespoons of the balsamic vinegar, and three of the marmalade.
- Dot with half the butter. Season.
- Repeat the process.
- Cover and put in the oven.
- Cook for a couple of hours until the cabbage is soft, stirring after an hour to ensure the cabbage is covered with the marmalade glaze.