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.

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

  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.



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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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