Blackberry braised red cabbage

I happened upon this recipe for Blackberry Braised Red Cabbage with venison and, as luck would have it, had everything at home to make it. So (being vegan) I set the deer free and (not loving super sweet stuff) reduced the brown sugar from 3 to 2 tablespoons, and I served it with homemade vegan sausages. Delish!

 

 

Blackberry braised red cabbage
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Ingredients
  1. 1 tbsp vegan butter or olive oil
  2. 1 red onion, thinly sliced
  3. 1 small red cabbage cored and thinly sliced
  4. 5 tbsp balsamic vinegar
  5. 2 tbsp soft brown sugar
  6. 1 tsp mixed spice
  7. 1 tbsp redcurrant jelly
  8. 175g blackberries
  9. 2 tbsp crème de mure or crème de cassis (optional)
Instructions
  1. Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat.
  2. Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
Notes
  1. I happened upon this recipe for Blackberry Braised Red Cabbage with venison and, as luck would have it, had everything at home to make it. So (being vegan) I set the deer free and (not loving super sweet stuff) reduced the brown sugar from 3 to 2 tablespoons, and I served it with homemade vegan sausages. Delish!
Adapted from BBC Good Food
Adapted from BBC Good Food
Sweet Vegan http://sweetvegan.net/

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