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Braised red cabbage

Simon Boyle

This rich red cabbage is the ideal accompaniment to pies, roasts and grilled meats.


Stuff you’ll need

Get stuck in:

1. Finely slice the cabbage, discarding the core and any tough pieces. Melt the butter in a pan with a tight-fitting lid over a medium heat. Cook the onion uncovered for 5 minutes until soft but not browned. 

2. Stir in the fennel seeds then add the cabbage, apple, red wine, red wine vinegar, sugar and honey. Stir until thoroughly mixed and the sugar and honey have dissolved. Season generously. 

3. Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated.  

4. Stir in the cabbage and reduce the liquid down to a sauce consistency and stir through the cabbage, check the seasoning then serve when required. 

Cook's tip:
If you make this ahead of time, reheat it in the pan. Stir in 2-3 tablespoons of cold water, cover and cook gently over a medium heat for 5-10 minutes, stirring occasionally until piping hot. 

1 small red cabbage
25g butter
1 large onion, finely sliced
½ tsp whole fennel seeds
1 cinnamon stick
¼ tsp freshly grated nutmeg
1 Bramley apple, peeled, cored and grated
100ml red wine
4 tbsp red wine vinegar
2 tbsp light muscovado sugar
2 tbsp honey

Serves: 8-10