Braised Red Cabbage

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

************************************************

For details of our private guided tours of chateaux, gardens, wineries, markets and more please visit the Loire Valley Time Travel website. We would be delighted to design a tour for you.

We are also on Instagram, so check us out to see a regularly updated selection of our very best photos.