Half a red cabbage
2 eating apples cored and cubed
1 red onion
100 gms of fresh cranberries
250 mls turkey stock (use chicken or vegetable stock if no turkey stock unavailable)
small glass of mulled wine optional can be replaced with read wine or just leave it out
¼ teaspoon of fennel seeds
Bunch of fresh thyme

Oven 180 C.

Thinly slice the red cabbage, chop the onion and cube the apple. Then layer it into the dish add the stock, herbs and put it into the oven. The fennel adds a slightly different flavour at this time of year which I think works very well with the dish and turkey.

If you are cooking a turkey put it in the same oven 30 minutes before the bird is schedule to be finished cooking. If there is no room in the oven this dish can also be simmered slowly in a pot on top of the cooker hob.
Check 10 minutes to end of cooking and stir – sometimes when I make this I include 2 cloves of crushed garlic at this stage but its an extra the dish does not really need. I include it at this cooking point the flavour is fresher.

My Cookmakebake festive baked red cabbage  and cranberries dish reheats really well the next day which means you can cook it a day ahead or its a great one for left overs. Plus yeah I like it in a turkey sandwich too!

Its very easy to make this a vegetarian option by not using turkey stock.

Note: There is no fat or oil used in the recipe, it does n’t need it.

The apples in this recipe were from the bottom of the fruit bowl, a great way to use em up! But I think apples and red cabbage are a match made for each other. Don’t peel the apples the extra dietary fibre is useful in the diet at this time of year.  

Advertisements