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Cider & Pear Braised Red Cabbage
Slow cooked red cabbage is the perfect mid-winter dish. Warm and comforting with a tang of vinegar, a nudge of Demerera sugar and earthy rosemary tumbled through it.
Ingredients
- 1 red cabbage
- 2 onions
- 3 pears
- A handful of rosemary, leaves only
- 2 tbsp Demerara sugar
- 2 tbsp cider vinegar
- Sea salt
- Freshly ground pepper
- 150 Luscombe Devon Cider
Prep: 25 mins | Cook: 1 hr 10 mins
Method
1. Halve and quarter the cabbage. Slice out the thick, hard core in the middle. Peel off any torn outer leaves. Finely slice the cabbage. Pop it into a colander and give it a good rinse.
2. Peel and finely slice the onions. Peel the pears and quarter them. Slice out the cores and seeds, then finely chop the pears.
3. Finely chop the rosemary leaves. Pop them in a bowl and add the sugar and vinegar. Stir to mix them together and start to dissolve the sugar.
4. Pop a third of the cabbage in the bottom of a large casserole dish or heavy-based pan. Top with half the onions and pears. Spoon over half the sugar and vinegar mix then season with salt and pepper. Top with another third of the cabbage, then the rest of the onions and pears. Season, and top with the last of the cabbage.
5. Pour the remaining sugar and vinegar mix over the cabbage. Pour in 150ml of the cider (the rest of the bottle is the cook’s perk). Pop on a lid. Bring to the boil. Once it’s boiling, turn the heat down to low. Simmer for 1 hr till the cabbage is soft. Taste and adjust the seasoning, then serve.
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