Braised Red Cabbage and Apple
A delicious side dish which goes very well with pork, duck, goose, turkey and venison. Very simple to make. You just combine all of the ingredients and bake in a tightly covered casserole dish.
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Ingredients
- 1 small head of red cabbage that is trimmed, cored and thinly shredded with a sharp knife (Don't grate it. You want thin strands.)
- 1 medium onion, peeled and finely chopped
- 1 large Granny Smith apple, peeled and chopped
- 4 TBS butter
- 1 TBS soft light brown sugar, packed
- 1 tsp coarse salt
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1 heaped dessert spoon of red currant jelly
- 80ml of water (1/3 cup)
- 80ml of distilled white vinegar (1/3 cup)
Details
servings 6
Level of difficulty Easy
Cooking time 90mins
Cost Budget Friendly
Preparation
Step 1
Melt the butter. Whisk in the sugar, water, spices, jelly and vinegar. Bring to the boil to dissolve sugar and jelly. Set aside.
Step 2
Preheat the oven to 160°C/325°F/ gas mark 3.
Step 3
Layer the cabbage, onion and apple in a large casserole dish. Pour the hot mixture of spiced vinegar over top. Cover tightly.
Step 4
Roast in the heated oven for one and 3/4 hour to two hours, until the cabbage is wilted and very tender.
Step 5
Serve warm. Any leftovers can be gently reheated or frozen for future use.
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