Braised Red Cabbage
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Even those that are luke-warm about cabbage love this recipe. Delicious accompanyment to quiche, lamb, beef, venison or sausages. Any extra can be frozen.
Serves 6
Ingredients
- 0.5 medium red cabbage (shredded)
- 1 large onion (finely chopped)
- 1 medium cooking apple (finely chopped)
- 1 medium garlic clove (finely chopped)
- 0.5 tsp nutmeg (freshly grated)
- 0.25 tsp ground cinnamon
- 0.25 tsp ground cloves
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar
- 15 g butter
- 1 pinch seasoning (salt & freshly ground black pepper)
Method
- Step 1 Remove the outer leaves and stalk from the cabbage, and finely shred the rest of the cabbage into long strips.
- Step 2 In a casserole dish, alternate layers of shredded cabbage with layers of onions and apples, sprinkling over the garlic, spaces and sugar as you go. Pour over the red wine vinegar and add the butter to the top.
- Step 3 Cook slowly on the hob for 90 minutes, tightly covered, stirring every 30 minutes (can also be cooked in the oven at 150C for 2½ hours). Keep warm until ready to serve.
