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Sweet & Sour Braised Red Cabbage

Sweet & Sour Braised Red Cabbage


Served 4-6

1 head of red cabbage (900g to 1kg size)
1 red onion, peeled and sliced
70g caster sugar
70ml red wine vinegar
75 ml cooking red wine
25ml water
75 ml grenadine
1 cinnamon stick


1) Cut the cabbage into 4 pieces and remove the core, then cut into strips.

2) Add the cabbage and all the other ingredients to a pan and give it a good stir.

3) Put the pan on the heat and bring to a simmer for 35-45 minutes or until most of the liquid has cooked off and the cabbage is tender and has a glossy look to it. Stir regularly to insure it is all coated and evenly cooked.