Red Cabbage with apples
We’re excited to bring a twist to a classic: this red cabbage and apple dish is lovingly transformed by the delicate sweetness and herbal depth of our Blackberry & Thyme Balsamic. Swapping out cider vinegar for this infused balsamic adds a vibrant fruitiness with a subtle thyme undertone — perfect for autumn or anytime you want something a little more special on your table.
Red Cabbage & Apples with Blackberry & Thyme Balsamic
Serves: 8
Prep time: 10 mins
Cook time: 45 mins
Ingredients
- 1 red cabbage, finely shredded
- 2 bay leaves
- 5 star anise
- ½ tsp ground cinnamon
- 200 ml vegetable stock (or water)
- 50 g golden caster sugar
- 75 ml Blackberry & Thyme Balsamic
- 2 apples, cored and cut into wedges
- Salt & pepper, to taste
Method
- In a large saucepan, combine the shredded cabbage (reserve the apples for now), bay leaves, star anise, cinnamon, sugar, and stock. Season with salt and pepper.
- Place the pan over medium heat and bring to the boil, then reduce to a gentle simmer. Let it cook for about 30 minutes, stirring occasionally, until the cabbage begins to soften.
- Add in the apple wedges, then pour over the Blackberry & Thyme Balsamic. Stir gently to combine.
- Continue cooking for another 15 minutes (approx.), until both cabbage and apple are tender and the flavours have melded.
- Taste and adjust seasoning (salt, pepper, or extra balsamic) before serving warm as a vibrant side dish.