My braised red cabbage with our Cumberland sauce is so easy to make. Our wonderful Cumberland Sauce is made using oranges, lemons, redcurrants, unrefined sugar and port which works brilliantly with the red cabbage. No more vinegary, astringent and compulsory red cabbage side dishes!
Braised Red Cabbage with Cumberland Sauce
My braised red cabbage with our Cumberland sauce really couldn’t be an easier way to cook a traditional winter accompaniment. It tastes deliciously rich and makes short work of another Christmas chore!
- 1 red cabbage, finely sliced
- 1 jar Cumberland Sauce
- 200ml port
- ½ tsp salt
- Step 1 Simply chuck the red cabbage in a casserole pot with the Cumberland sauce, port and salt. Pop the lid on and cook at 160’C/140’C fan/gas mark 3 for 1 hour.
- Step 2 Remove from the oven, stir and top up with water if looking too dry. Return to the oven for a further hour.
- Step 3 This can be made ahead and re-heated, or can be frozen several months in advance.