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Bisto Spicy Braised Red Cabbage

Mark Rigby, executive chef at Premier Foods
Serves: 10
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  • 1kg red cabbage, sliced
  • 250g onion, sliced
  • 250g red apple, cored & diced with the skin on
  • 2 cloves garlic, crushed
  • 200g sultanas
  • 2g mixed spice
  • 12g Bisto Vegetable Bouillon Paste
  • 250ml boiling water
  • 250ml red wine
  • 5 fresh sage leaves, chopped
  • Black pepper for seasoning


  1. Place cabbage, onions, apples, garlic, sage, mixed spice and sultanas into an ovenproof dish or large pan, with a little pepper
  2. Make up the bouillon with the boiling water and then pour over the cabbage, with the red wine. Cover with a lid and braise for approximately 45 minutes on the stove top or an hour in the oven at 170°C, stirring occasionally
  3. Serve hot with a Christmas dinner or serve cold along with sliced meats, such as turkey and ham
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