Sweet, sharp, salty and savoury – this is the perfect side for roasts, sausages, or anything needing a bit of punch. Cooked low and slow for flavour, but with just enough texture left to stop it going mushy.
Ingredients (serves 4–6 as a side)
- 1 small red cabbage (about 600–800g), finely sliced
- 1 medium red onion, thinly sliced
- 1 tbsp oil or butter
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar (optional, or more to taste)
- 100ml water or stock
- Salt & pepper, to taste
Method
- Prep the veg – Remove the outer leaves of the cabbage and slice it thinly. – Peel and thinly slice the onion.
- Soften – In a large saucepan or sauté pan, heat the oil or butter over medium heat. – Add the onion and cook for 5 minutes until starting to soften.
- Add the cabbage – Tip in the cabbage, season with salt and pepper, and stir well. – Cook for another 5 minutes, stirring occasionally — it will reduce in volume.
- Braise – Add the balsamic vinegar, brown sugar (if using), and water or stock. – Stir, then cover with a lid and reduce the heat to low. – Let it simmer gently for 25–35 minutes, stirring now and then, until tender but still with a bit of bite.
- Taste and finish – Remove the lid for the last 5 minutes if there’s too much liquid. – Taste and adjust with extra salt, vinegar, or sugar if needed. You’re aiming for a balanced sweet-sharp-savoury flavour with soft-but-not-soggy texture.