Braised red cabbage
Red cabbage cooked slowly with apple, onion, brown sugar, vinegar and warm spices until meltingly soft, glossy and sweet-sour.
Method
- 1
Melt the butter in a large heavy pan over medium heat.
- 2
Add the onion and cook until soft and just starting to colour.
- 3
Add the cabbage and apple and turn them in the butter until the cabbage starts to wilt.
- 4
Stir in the sugar, vinegar, water, cinnamon, cloves, salt and some pepper.
- 5
Bring to a simmer, then cover with a tight lid and turn the heat to low.
- 6
Cook gently, stirring every 20 minutes and adding a splash of water if the pan looks dry, until the cabbage is very tender.
- 7
Uncover and cook a little longer, stirring, until most of the liquid has evaporated and the cabbage looks glossy.
- 8
Taste and adjust with more sugar, vinegar or salt until it is pleasantly sweet and sharp, then serve.
Notes
- The vinegar keeps the cabbage a deep purple. Without acid it turns a dull blue-grey as it cooks.
- It tastes even better made a day or two ahead and reheated, which makes it ideal for Christmas or a Sunday roast.
- It freezes well for up to 3 months. A glass of red wine or a handful of raisins can be added with the vinegar.
Equipment
Large heavy pan or casserole with a lid, Wooden spoon