Nigella’s recipes are renowned for always being real crowd-pleasers (Image: Fairfax Media)
The dinner table wouldn’t be complete without the array of complementing the main course, and red cabbage often takes a spot alongside the turkey or ham.
However, it’s notorious for its tasting bland if not cooked with care – which nobody wants at Christmas.
But fear not, as culinary queen has revealed her secret to a tasty red cabbage that includes the festive flair of cranberries.
As reported by , Nigella’s promises to infuse the cabbage with a delightful ‘sweetness’ and ‘cheek-squeaky sharpness’, creating a side dish that’s both zesty and easy to whip up, costing just over £1 per serving.
Nigella herself commented on the practicality of the dish: “Even a small red cabbage seems to make enough to feed an army, but I can’t see the point of leaving half a red cabbage lingering in the fridge.”
Red cabbage is the perfect Christmas side dish (Image: Getty)
She continued: “If you’re feeding less than a crowd, just stash what you don’t need in airtight containers in the deep freeze, ready to provide warm succour on cold winter nights.”
For those eager to try their hand at this festive , here’s how to make Nigella’s red cabbage with cranberries at home this Christmas.
It serves 8-10 people and is perfect for preparing ahead of time – just cook it slightly less if you plan to reheat.
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Red cabbage with cranberries
Ingredients (serves 8-10)
- Apple juice (750ml)
- Dried cranberries (150g)
- Fresh or frozen cranberries (250g)
- One small head of cabbage, sliced (800-900g)
- One large, or 2 small, red onions – peeled and sliced into ‘think moons’
- Four tsp Maldon sea salt flakes
- 1/4 tsp ground gloves
- Two tbsp soft dark brown sugar
- Two tsp ground cinnamon
Method
Add all the ingredients into a large, heavy-based pan that has a lid and give it a good mix. Bring to the boil over high heat.
Stir again then let the cabbage ‘bubble away’ for around 10 minutes. Then, put the lid on and lower the heat.
Let the cabbage simmer for one and a half to two hours – until the vegetable is tender. Nigella recommends leaving the dish to stand for a while before serving to help ‘thicken the juices the cabbage gives off as it cooks’.
If you are preparing this dish in advance, it’s advised that you look the cabbage for a little less time, as it’ll continue cooking as you reheat.