Braised Red Cabbage with Dried Cranberries 

By Masterchef winner
Steven Wallis

Serves 4-6
2 Hrs
Dairy, Sulphites

Utensils & Essentials

Large ovenproof pan.

Allergens: Dairy, Sulphites.

Ingredients (please note the ingredients below are for the recipe for 4 people, if you have ordered the Beef Wellington Recipe Box for 2 or 6, your ingredients' amounts will have been adjusted accordingly):
Half red cabbage
1 big onion
1 apple
40g light brown sugar
70ml cider vinegar 
150ml red cooking wine
250ml orange juice
50g dried cranberries
50g butter
1 cinnamon stick
2 star anise
salt and pepper to season (not included)

How to make

Sweet & Sour Braised Red Cabbage with Dried Cranberries
 Core and shred the red cabbage as shown in the video: first, cut the end off, then cut in half and half again. Remove the core and the outer leaves, if damaged. Then cut in quarters and shred each piece. Try and make it fairly thin, as it will cook quicker.
Finely slice the onion and finely dice the apple.
Place everything into a large ovenproof pan and give it a stir, then add the brown sugar, star anice, cinnamon stick, cider vinegar, red wine, half the dried cranberries and a pinch of salt. Finally, add the orange juice into the pan.
Ensure the mixture is seasoned well with salt and black pepper, to your taste. Bring the mixture to simmer then cover with a lid.
Cook on the stove, lid on, for about an hour, stirring every so often. Make sure it's on a very low simmer. You can also cook it in the oven, but the stove is preferred. In the last 40 mins of cooking time, add the other half of the dried cranberries and the butter. Stir through and cover and cook for a final 40 minutes.
Serve and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.