Every December, because I am ridiculously busy making sure that Christmas lunch is an all immersive festive experience (theme, special effects, entertainment, about 16 courses of food…the usual! And you’ll see it all in my blog post after AFTER Christmas, I don’t want to spoil the surprise), I need to make as many elements as I can, as simple as possible. And that’s where the slow cooker comes in. I can just stick the ingredients in and leave it for a few hours to cook while I get on with other things.
Braised red cabbage is a fairly new addition to my Christmas dinner menu, but it’s a keeper. Literally. A whole cabbage goes a long way and you can freeze it into small batches and enjoy it with your roasts for the coming winter months.
1 whole red cabbage (I use medium sized one but it depends on the size of your slow cooker)
3 red onions
1 small cinnamon stick
3 star anise
1 bottle ready made mulled wine
Cut the red cabbage in quarters and remove any of outer leaves that you wouldn’t want to eat.
Cut out the core, and finely shred the rest of the wedge.
Next peel the onions, cut in half and finely slice.
Use a vegetable peeler to take half of the zest off of the clementine and finely slice it
Put the cabbage and the onions into the slow cooker and toss them to combine.
Add the clementine zest, star anise and cinnamon stick, cut the clementine in half and squeeze in the juice.
Pour in the whole bottle of wine and cook on high for 4/5 hours or on low for 8/9 hours. Cool and refrigerate or separate into batches and freeze.