Gluten Free Braised Red Cabbage
Red cabbage, once cooked, will keep warm and also re-heat well. You can also freeze any left overs if you wish; it's a real winner of a recipe.
Credited to: Coeliac UK
Kcal: 93.88
Difficulty: Pretty easy
Serves 6
30 mins prep
120 mins cooking time
Ingredients
- 1 red cabbage
- 2 onions, sliced
- 2 apples, peeled, cored and chopped
- 1 clove garlic, chopped
- ¼ tsp ground cinnamon
- 3 tbsp brown sugar
- 3 tbsp wine vinegar
- 1 tbsp butter
Notes: *Find suitable products on our online food and drink directory
Method
- Pre heat the oven to 120˚C, 250˚F gas mark ½.
- Remove the tough outer leaves of the cabbage, then cut it into quarters and remove the hard stalk. Shred the rest of the cabbage finely.
- In a casserole dish, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of onions and apples with a sprinkling of garlic, cinnamon and sugar. Continue with these alternate layers until everything is in.
- Pour in the wine vinegar and add the butter on the top.
- Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
Nutritional information per serving
Kcal
93.88
Fat
2.2g
Carbs
17.7g
Protein
1.3g
Fibre
2.8g
Sugars
14.5g
