Braised red cabbage with cider & apples
This classic easy side dish of tangy red cabbage is a great accompaniment to cold or hot cooked meats. Serve as part of a big spread or buffet
Marmalade carrots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1kg carrotscut into batons
- 50g fine-cut marmalade
- 25g butter
- 25g caster sugar
- curly-leaf parsleychopped, to serve
Nutrition: per serving
- kcal95
- fat3g
- saturates2g
- carbs18g
- sugars17g
- fibre3g
- protein1g
- salt0.13glow
Method
step 1
Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.
