Ingredients

• 25g Butter
• Red Onion, Finely Diced
• 550g Red Cabbage, Shredded
• 125ml Red Grape Juice (White Will Also Work)
• 1tbsp Sugar
• 1tbsp Wine Vinegar (I Used Red But Obviously Red Works Too)
• 1tbsp Caraway Seeds
• Two Pears, Peeled, Cored And Quartered

Method

1. Place butter in a sauté pan
2. Add in the red onion, cover and sweat until soft (for about five minutes)
3. Add red cabbage, grape juice, sugar, white wine vinegar and caraway seeds and give it a gentle mix
4. Add in the pears before covering and place on a low heat for two hours and gently stirring approximately every fifteen minutes

Eating And Storage Tips

I put mine straight into a container to cool before placing it into the fridge. On Christmas Eve I’ll be heading to my Mum’s for Christmas so I’ll be popping it into a cool bag and leaving it to slowly defrost overnight ready for the big day. This makes it a great side dish that you can make ahead of the big day and simply reheat and we all know one less pan or calculation of perfect timings is a joy!

If you are not that keen on, or for some reason cannot get hold of them, then a couple of peeled, cored and quartered green apples like Granny Smith would work brilliantly as well.

It is mentioned up in the ingredients list but you can use either white or red grape juice or wine vinegar as well. Just keep in mind that if you use white for both the cabbage might seem to lose a little colour during the cooking process.

If you want it to have even more layers of flavour you can add in a mulled wine sachet either instead of, or as well as, the caraway seeds. The first will, again, assist in adding yet more depth of colour to this red cabbage dish.