Braised Red Cabbage
Easy
Maryanne Dalton’s Braised Red Cabbage. This recipe takes the classic red cabbage dish to deliciously tasty heights. It’s a great prepare ahead dish as you can store it in a refrigerator for two days before eating, or, for those who really need to get ahead of their Christmas preparations, it freezes like a dream! If you are making it ahead, remember to reheat it slowly over a gentle heat.
PREP IN
20 MIN
COOK IN
100 MIN
SERVE
10-12
Braised Red Cabbage
Easy
PREP IN
20 MIN
COOK IN
100 MIN
SERVE
10-12
Introduction
Maryanne Dalton’s Braised Red Cabbage. This recipe takes the classic red cabbage dish to deliciously tasty heights. It’s a great prepare ahead dish as you can store it in a refrigerator for two days before eating, or, for those who really need to get ahead of their Christmas preparations, i
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Ingredients
- 900g (2lb) red cabbage
- 450g (1lb) white onion, chopped
- 450g (1lb) cooking apples, peeled, cored and diced into small cubes
- 1 tbsp salt
- 1 tbsp freshly milled black pepper
- 1 tsp mixed spice
- 3 tbsp brown sugar
- 3 tbsp wine vinegar (red or white)
- 25g (1oz) butter
Method
- 1. Preheat a cool oven to 150ᵒC, (300ᵒF, Gas mark 2)
- 2. Prepare your cabbage by removing the tough outer leaves and cutting into quarters. Remove the hard core from the centre and shred your cabbage to a medium thickness. You can do this by hand, or for a larger amount, you could use a food processor.
- 3. In a small bowl, combine the salt, pepper, mixed spice and brown sugar. Thoroughly mix and set aside.
- 4. In a large casserole dish, evenly arrange about one third each of cabbage, apple, then onion and season with one third of the seasoning mix. Repeat this layering two more times so as to use all of the vegetables, apples and seasoning.
- 5. Pour the vinegar over the mix and then dot small cubes of the butter evenly over to top.
- 6. Tightly clamp the lid onto the casserole dish and bake in the oven for two to two and half hours. This will depend on how thickly the cabbage has been shredded.
- 7. Remove from the oven every 50 minutes or so and give a good mix before clamping the lids back on and returning.
