The secret twist to this recipe is the marmalade. You can make this a few days ahead, keeping it in the fridge with a tuppa. It also freezes well.

It’s good with ham, gammon and sausages.

 

for four as an accompaniment

  • 1 medium red cabbage, finely shredded
  • 1 tbsp soft brown sugar
  • 4 tbsp good quality, thick balsamic vinegar
  • Couple of walnuts of butter
  • 5 tbsps marmalade
  1. Preheat the oven to 180°C
  2. In a large casserole with a lid put a layer of the shredded cabbage a couple of inches deep
  3. Sprinkle over half the sugar (a dessert spoon) and two tbsp. of the balsamic vinegar
  4. Dot with butter
  5. Repeat the process
  6. Cover and put in the oven.
  7. 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

 

This post is dedicated to Katie Pugh

red cabbage with marmalade recipe

Red cabbage with marmelade – not many ingredients, very simple to make