Braised Red Cabbage

Description

Add warming spices to red cabbage for this tasty, slow-cooked side dish.
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Ingredients

At a glance
Seasonal
Summer
Autumn
Winter
Serves
6-8

1 red onion

2 tablespoons oil

1 small red cabbage

1 sharp apple, e.g. Bramley or Granny Smith

5 tablespoons wine or cider vinegar (not malt)

1-2 tablespoons sugar

½-1 teaspoons salt

Black pepper

Optional extras:

A handful or two of raisins

2 teaspoons caraway seeds

 

Methods/steps

  1. Peel and halve the onion. Cut across into thin slices.
  2. Heat the oil in a big, heavy based pan, add the onions and allow them to soften over low heat.
  3. Remove any damaged outer leaves and wash the cabbage.
  4. Using a large sharp knife, cut the cabbage in half, and then into quarters.
  5. Cut away the core, and shred the cabbage finely. This is easiest if you have a food processor - use the slicing disc – or a mandolin.
  6. Add to the onions and combine well.
  7. Allow the cabbage to soften slightly over a low heat – stir often.
  8. Meanwhile, peel and core the apple, grate it and add to the pan.
  9. Continue to stir and fry the contents of the pan for a few more minutes.
  10. Add the vinegar, sugar, salt and pepper etc to the cabbage and give the pan a good stir.
  11. Turn up the heat so that the contents start to steam.
  12. Taste to check for balance of sweet and sour.
  13. Then cover the pan, turn heat right down and cook for about 1 hour.
  14. Check the cabbage now and then to ensure it doesn’t burn at the bottom – add a little water if it seems too dry.
  15. It should be soft to the bite when done.

Additional Tips

* The finer you shred the cabbage the better; it will also cook more quickly.

* Any leftovers keep very well in the fridge, in a covered container.

* This dish tastes even better the next day.