This slow cooker red cabbage recipe produces a deep purple cabbage side dish that works perfectly with a roast dinner.
I've kept this recipe quite sharp, to work alongside other, richer flavours on the plate. If you would prefer it to be less sharp, just reduce the amount of orange juice or omit the sherry vinegar.
1 red cabbage
3 Bramley apples
juice of 2 oranges
1/2 tsp of cinnamon
5 tbsp dark brown sugar
25ml sherry vinegar 50ml port
2 tbsp butter
Shred the red cabbage and onion and place into a slow cooker. Peel the apples and grate them into the mixture. Then add in everything else and give it a good stir together. Leave to cook on low for 4-5 hours, stirring occasionally.
This serves at least 8 people but will also freeze happily too for up to 3 months so perfect to make in a big batch and then keep some for another meal.