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Bread Sauce, Cranberry Sauce and Braised Red Cabbage

Bread Sauce, Cranberry Sauce and Braised Red Cabbage: All the Sides You Need For Your Festive Table

James Knight-Pacheco, the chef from Vida Downtown shares his recipes for Bread Sauce, Cranberry Sauce and Braised Red Cabbage – the ideal sides for your Christmas dinner.

Bread Sauce, Cranberry Sauce and Braised Red Cabbage

Vida Downtown

Bread Sauce, Cranberry Sauce and Braised Red Cabbage

Ingredients

  1. FOR THE BRAISED RED CABBAGE:
    1 head of red cabbage, finely sliced
    100g brown sugar
    100g butter
    20ml corn oil
    1 bay leaf
    30g cinnamon
    3 cloves
    20ml balsamic vinegar
    200ml orange juice
    10g sea salt
  1. FOR THE BREAD SAUCE:
    500 ml of full-fat milk
    500ml cooking cream
    3 cloves of garlic, sliced in half
    10g fresh time
    10g fresh rosemary
    100g sliced onion
    1 bay leaf
    200g diced white bread
    5g sea salt
  1. FOR THE CRANBERRY SAUCE:
    500g frozen cranberries
    250ml water
    250ml cranberry juice
    200g sugar
    1 bay leaf
    1 Leaf of gelatin, or 2g powdered gelatin
    50ml sherry vinegar

Directions

FOR THE BRAISED RED CABBAGE:

  1. Season the sliced cabbage with salt, making sure the salt is completely mixed all over. This allows the natural water of the cabbage to come out, which makes the cabbage easy to cook.
  2. Make sure to leave the cabbage for 10 minutes after seasoning.
  3. Place a heavy based stainless steel deep pan onto a medium heat, add the oil and butter.
  4. Once the butter has melted, place in the softened cabbage, sugar, bay leaf, cloves and cinnamon.
  5. Stir well for 5 minutes until the cabbage really begins to soften, at which stage you add the orange juice.
  6. Turn the heat down to a simmer, place a lid on the pan, and allow to stew for 30 minutes, occasionally stirring.
  7. For the final part, add the balsamic vinegar, and give another good stir for 5 minutes.
  8. Serve when ready.

FOR THE BREAD SAUCE:

  1. Place everything, except for the bread and salt, Inside a large bowl. Cover it well, keep it the fridge for 2 days. This will infuse all of the amazing flavors.
  2. Place the mixture inside a pan, and gently bring to the boil, once boiled strain well, then add the diced bread and salt into the infused liquid, taste then serve.

FOR THE CRANBERRY SAUCE:

  1. Place everything except the gelatin and the vinegar into deep pan.
  2. Bring to the boil, continuously keep stirring until the mixture begins to take on a sticky like glaze,

    then take off the heat straight away, allow to cool for 5 minutes.

  3. Add the gelatin, and stir well, making sure it is evenly dispersed. This will give the sauce its shiny

    appearance.

  4. Finally add the vinegar, mix well and taste, serve when ready.
Image Source: Vida Downtown
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