Braised red cabbage and apple

Braised red cabbage and apple

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 red cabbage
1 red onion
2 dessert apples
75ml red wine
45ml red wine vinegar
150ml water
2 tablespoons soft dark brown sugar
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
small pinch ground cloves
40g butter
salt
freshly ground black pepper

Method

  1. Remove the outer leaves from the cabbage. Cut into quarters through the stalk, remove and discard the core and shred the cabbage finely. Halve, peel and slice the onion.
  2. Peel, core and thinly slice the apples, and put them with the cabbage and onion into a heavy-based saucepan.
  3. Add the wine, wine vinegar, a little seasoning and the water and stir well. Bring to the boil, then turn down the heat to low and cover with a lid. Simmer for 1 hour, stirring occasionally to make sure the cabbage does not burn on the bottom of the pan. Add a little more water if necessary.
  4. Add the sugar and spices, cover and continue to cook for a further 30 minutes, or until the cabbage is tender and the onion and apples have softened.
  5. Just before serving, taste and adjust the seasoning. Stir through the butter and allow it to melt and give the cabbage a shine.

Note

  • This can also be made by mixing all the ingredients together in a casserole, covering with a tight-fitting lid and cooking in an oven preheated to 150°C for 2 hours.
Tags:
Leiths School of food and wine
cookery course
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