Bisto Spicy Braised Red Cabbage

Food Main Courses
Mark Rigby, executive chef at Premier Foods
Prep: 15 minutes
Cook: 1 hour
10 Servings
1kg red cabbage, sliced
250g onion, sliced
250g red apple, cored & diced with the skin on
2 cloves garlic, crushed
200g sultanas
2g mixed spice
12g Bisto Vegetable Bouillon Paste
250ml boiling water
250ml red wine
5 fresh sage leaves, chopped
Black pepper for seasoning
  1. Place cabbage, onions, apples, garlic, sage, mixed spice and sultanas into an ovenproof dish or large pan, with a little pepper
  2. Make up the bouillon with the boiling water and then pour over the cabbage, with the red wine. Cover with a lid and braise for approximately 45 minutes on the stove top or an hour in the oven at 170°C, stirring occasionally
  3. Serve hot with a Christmas dinner or serve cold along with sliced meats, such as turkey and ham