Braised Red Cabbage
This is a strongly flavoured, pungent, sweet and sharp recipe for red cabbage that goes very well with fattier meats such as pork.
Ingredients
- ½ red cabbage
- 35g shallot (1)
- 70g soft brown sugar
- 50g raisins
- 8cm stick of cinnamon
- 130g apple (1)
- 100ml red wine
- 40ml red wine vinegar
- 20g unsalted butter
- 1 tablespoon of olive oil
Preparation Time: 15 minutes
Cooking Time: 2 hours
Serves: 4
Method
- Remove the hard white core of the cabbage and thinly slice the leaves, finely dice the shallot and peel, de-core and chop the apple into roughly 1cm cubes.
- Heat the oil and butter in a sauce pan, put in the shallot and cabbage and fry them for about 5 minutes until they have slightly softened.
- Add the sugar and when it has dissolved, put in the rest of the ingredients and season with salt & pepper.
- Cover the pan with a lid and over a very gentle heat, cook for two hours.
- Remove the cinnamon stick and serve.
Useful Information
Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.