Braised Red Cabbage with Apples

Sweet-sour slow-braised red cabbage with apples and spices, the perfect partner to roast meats.

Ingredients

• 900g (2 lb) red cabbage, finely shredded
• 2 cooking apples, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 3 tablespoons brown sugar
• 3 tablespoons red wine vinegar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 25g (1 oz) butter
• Salt and freshly milled black pepper

Directions

Pre-heat the oven to 150C (gas mark 2).

1. In a large casserole, layer the shredded cabbage with the apple, onion and garlic, seasoning each layer and sprinkling with the sugar and spices.
2. Pour over the wine vinegar and dot the top with the butter.
3. Cover tightly and cook in the oven for about 2 to 2.5 hours, stirring once or twice, until the cabbage is meltingly tender.
4. Check the seasoning and balance of sweet and sour, adding a little more sugar or vinegar to taste.
5. Serve hot; it also reheats well and can be made a day ahead.

Notes

Based on Delia Smith’s braised red cabbage; it improves on reheating, making it ideal for Christmas.