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Braised Red Cabbage with Blueberry & Blackcurrant Mead

A well loved side with a fruity twist.

Blueberry & Blackcurrant Mead Made with Blueberry & Blackcurrant Mead

Ingredients

  • x1 Small Red Cabbage (Sliced)
  • 50g Dark Brown Sugar
  • 75ml Blueberry & Blackcurrant Mead
  • x1 Cooking Apple (Finely Chopped)
  • Water (Enough to cover cabbage when in the pan)
  • x1 Cinnamon Stick

Equipment

  • Heavy Bottom Pan

Recipe Info

  • Easy
  • Prep time: 5 mins
  • Cooking Time: 20 mins

Get Prepped

  1. Boil a full kettle
  2. Pre-heat your pan on a medium heat
  3. Finely slice cabbage, discarding the core and any outer leaves
  4. Finely Chop your apple, discarding the core and set aside

Get Cooking

  1. Add Cabbage to your pan with your boiled water (just enough to cover the cabbage)
  2. Simmer for 10 mins
  3. Add in the Cooking Apple chunks, Blueberry & Blackcurrant Mead & Sugar to the pan and allow to reduce down with a lid on. (About 5 mins)
  4. Add the cinnamon stick and allow to infuse for a further 5 mins
  5. HINT: Keep an eye on the pot as the cabbage can catch on the bottom of the pan, just add a little more water to lift it off.

Serving

  1. Serve hot in a large shallow bowl
  2. or allow to cool then freeze for future occasions
  3. simply re-heat on the hob until hot or in the microwave.