Monday, 2 November 2020

Braised Red Cabbage


Braised red cabbage.  Indre et Loire, France. Photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

There really is only one way to cook red cabbage, and it's completely different to the green variety.

Ingredients
1 kg red cabbage (about half a large cabbage, or a whole small one), outer leaves and core removed, shredded
500 g onions, finely chopped
500 g apples, peeled, cored and finely chopped
A clove of garlic, crushed
1/2 tsp ras al hanout (North African spice mix)
1/4 tsp ground coriander seed
1/4 tsp ground allspice
1/2 tsp five spice
3 tbsp soft brown sugar
3 tbsp apple cider vinegar
3 tbsp apple juice
3 tbsp water
1 tbsp butter
Salt and pepper

Method
  1. Heat the oven to 150C*.
  2. Combine the apples, garlic, spices and sugar. 
  3. Combine the vinegar, apple juice and water.
  4. Put one third of the cabbage in a large casserole or boiler, season with salt and pepper.
  5. Top with half the apple and onion mixture.
  6. Repeat with a layer of cabbage, a layer of apple and onion and a final layer of cabbage.
  7. Pour the liquid mixture over.
  8. Put dabs of butter all over the top.
  9. Cover and cook for 2 hours.
  10. *Can be cooked on very low heat on top of the stove (I often do it on our wood burning stove).
  11. Serves 8, freezes and reheats well.

Yum

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4 comments:

Le Pré de la Forge said...

And in the fridge is.....
......
.....
....
...
One red cabbage bought specifically to do...
Red cabbage and Apple!!

Now, having read yours and Ken's posts for today.....
I have got to go and eat summat!!

Susan said...

It's that time of year.

Rhodesia said...

That looks delicious. Stay safe Diane

Susan said...

It's a great recipe because it's really easy, and freezes well.

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