Braised Red Cabbage

By racarson39

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Woodpigeon with cabbage

Sauerkraut

Ingredients

1 Small Red Cabbage
25g Butter
I Large Onion, finely sliced
3/4 tsp Ground Allspice
1/2 tsp Ground Nutmeg
1 Bramley Apple, peeled, cored & chopped
4 tbsp Red Wine Vinegar
2 tbsp. Light Muscovado Sugar
2 tbsp. Redcurrant Jelly

Details

servings 8
Level of difficulty Easy
Preparation time 5mins
Cooking time 90mins
Cost Average budget

Preparation

Step 1

Finely slice the cabbage, discarding the core and any tough pieces. Melt the butter in a pan with a tight fitting lid over a medium heat. Cook the onion, uncovered, for 5 minutes until soft but not browned.

Step 2

Stir in the spices then add the cabbage, apple, red wine vinegar and sugar plus 100 ml cold water. Stir until thoroughly mixed and the sugar has dissolved. Season generously. Bring to the boil then cover tightly and gently simmer for about an hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the redcurrant jelly and allow to melt.

This can be frozen.