braised red cabbagerating:
Braised cabbage is an ideal accompaniment for fatty roast meats such as Pork, Goose or Duck.
If you like, you can pre cook this dish, it keeps for a couple of days in the fridge and can be reheated for about 30 minutes when required.
- 1kg Red Cabbage
- 2 Small Cooking Apples
- 2 Small Red Onions
- 1tsp Grated Nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1 tbsp soft brown sugar
- 3 tbsp Cider Vinegar
- 25g Butter
- Ground Black Pepper
Preheat oven to 160C/320F
Finely shred cabbage, discarding thicker white stalks.
Peel core and coarsely grate the apples.
Peel and finely slice the onions.
Layer onions, cabbage and apple in a large lidded oveproof dish.
Add spices and season with salt and pepper.
Pour in vinegar and dot with small cubes of the butter.
Cook for 1 1/2 - 2 hours stirring occasionally. The cabbage needs to cook slowly until it is tender.