Red Cabbage with Pears
Better made ahead, so it's one less job on the day.
Red cabbage is one of the few Christmas sides that's better made ahead. Cook it during the week, reheat it on the day, and that's one less pan to watch.
Serves 8 · Prep 10 mins · Cook 1 hour · Make Ahead
Ingredients
- 1 red cabbage
- 2 pears
- 1 onion
- 3 tbsp Lucy's Classic Balsamic Dressing
- 2 tbsp brown sugar
- 1 knob butter
- sea salt
Method
- Shred the cabbage, slice the onion and chop the pears. Season with sea salt.
- Put everything in a large pan with a splash of water and cover.
- Cook on a low heat for an hour, stirring now and then.
Charlie's cheat
Cook it up to three days before, or freeze, and just reheat on the day.
Make it special
Add a splash of cider, the zest and juice of an orange and a star anise.
Why it works
Slow cooking softens the cabbage completely, and the balsamic and sugar give the sweet and sour balance that goes so well with rich meats.
Your questions answered
How far ahead can I make red cabbage?
Up to three days in the fridge, or freeze it. Reheat gently on the hob with a splash of water.
Can I use apples instead of pears?
Yes. A sharp eating apple or a Bramley works just as well.
Made with Classic Balsamic.
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