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Braised Red Cabbage with Apple
A little sugar and spice makes our red cabbage ever so nice. Swoony with sausages, mash and roasted onion gravy.
2 comments
Ingredients
- ½ red cabbage, cored and finely shredded
- 1 onion, peeled and thinly sliced
- 1 apple, peeled, cored and thinly sliced
- A bit of freshly grated ginger (optional)
- 1 tbsp sugar (demerara works nicely here)
- 100ml red wine or 75ml balsamic vinegar
- A splash of olive oil
- Sea salt
- Freshly ground pepper
- A bit of fresh rosemary, to garnish
Prep: 15 mins | Cook: 1 hr 30 mins
Method
1. Mix all the ingredients together in a heavy-based pot. Set it on a medium heat and simmer, with the lid on, for about 1 hr.
2. Stir from time to time, topping up with water or wine if necessary, to make sure it doesn’t dry out on the bottom of the pot.
3. The braised cabbage is ready when it releases its natural sugars and is tender.
4. Season to taste. Finish with a scattering of fresh rosemary, if you like.
5. Eat & Keep
Once cool, the cabbage can be kept in fridge and reheated. It can also be frozen.
Once cool, the cabbage can be kept in fridge and reheated. It can also be frozen.
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£7.50(£1.50 per 100ml)
Great Taste Awards Winner 2018 -
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paleoVeggie
This a great recipe, we tried something this in the Swiss Alps last year and I have been looking for a recipe since then. Suggestions: can you add a web control to add recipes to a personal library? Or at least a print-friendly button?
MamadelaTierra
Used Balsamic, Rapadura sugar and cloves and with the added twist of your fresh ginger this was absolutely delightful.
Gadget