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Treacle-Glazed Red Cabbage
Emily Davenport
4-6 Servings
10 minutes
British
Sides
Serve this wonderful Treacle-Glazed Red Cabbage with traditional roast turkey to make the perfect Christmas dinner. The slow, gentle cooking brings out the flavour of the cabbage, with added sweetness and richness from demerara sugar and treacle.
This recipe is easy and one-pan, to ease a little of that Christmas Day cooking pressure! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Red cabbage 700g (1lb9oz), cored and finely shredded
- Red wine vinegar 4 tbsp
- Demerara sugar 6 tbsp
- Butter 25g (1oz)
- Black treacle 1 tbsp
- Parsley 1 tbsp, optional
Directions
Put cabbage, vinegar, sugar and 1 tsp salt into a non-aluminium saucepan.
Add 225ml (8fl oz) water, cover and cook gently for 1 hour, until cabbage is tender.
Drain cabbage well, then return to the pan and mix in butter and treacle.
Season with freshly ground black pepper and serve sprinkled with parsley, if using.