Welcome to my new follower Frugal Fingers.
Today I made my Make-ahead red cabbage, ready for the big day.
2 tbsp Olive Oil
Large knob of Butter
600g Red Cabbage Shredded
1 Onion finely diced
3 eating Apples, peeled and cut into chunks
3 tbsp of Soft Brown Sugar
1/2 teaspoon of Nutmeg
1 tsp of Cinnamon
150 ml Red Wine Vinegar
3 tbsp of Redcurrant Jelly
You will need a large saucepan with a lid.
Heat the butter and oil in the saucepan, gently fry the onions until softened.
Stir in the spices.
Add the Red Cabbage and fry for around 4 mins, stirring occasionally.
Next stir in the sugar, add the Apples and the Red Wine Vinegar.
Cover and gently cook for 30 minutes.
Add the Redcurrant Jelly and cook for a further 10 mins.
This can be made a few days before or can be frozen.
Just needs re- heating gently, in a saucepan.
This will make around 6-8 portions, as there is only the three divided into two tubs.