Braised Red Cabbage with Pears & Balsamic

Prep: 15 mins

Cook: 50 mins

Fans of traditional festive food will love this Christmas classic. Crisp, crunchy red cabbage brings a burst of colour to your midwinter table. Slowly cooked with sweet pears, fresh bay and a honey and balsamic sauce, it makes a deliciously sweet and sour side dish.

This recipe is a:

See this week's box.

117 kcal
(per portion)

Ingredients you'll need

1 red cabbage
1 red onion
2 pears
2 bay leaves
4 tbsp balsamic vinegar
40g honey

From your kitchen

Sea salt + black pepper
2 tbsp cold water

Step by step this way

1.
Halve and quarter the cabbage. Slice out the woody core. Peel off and discard any ragged outer leaves, then finely slice the cabbage. Pop into a colander and rinse well. Shake dry.
2.
Trim, peel and finely slice the red onion. Peel the pears. Quarter them and slice out the cores. Finely chop the pears.
3.
Add a third of the cabbage to a large casserole dish or heavy-based pan. Top with half the red onion and pears. Add a bay leaf. Season with salt and pepper. Top with another third of the cabbage, then the rest of the red onion and pears. Season and add the second bay leaf. Top with the last of the cabbage.
4.
Mix the honey and balsamic vinegar together in a bowl till they’re smoothly combined. Add 2 tbsp cold water and mix again. Pour over the cabbage. Pop on a lid, bring to the boil then turn the heat down to very low. Gently cook for 45 mins till the cabbage is soft. Stir occasionally. Taste and add more salt or pepper, if needed. Transfer to a serving dish and serve straight away.

This recipe is from

See this week's box