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Braised Red Cabbage

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Red cabbage is a wonderfully warming and nutritious winter dish,  I can quite happily eat a plate of it all by itself but it goes beautifully with game, goose, turkey, duck or  pork.  It’s also a dish that tastes even better the day after cooking so it’s a great one to do in advance if you’re entertaining.  It also freezes well if you’re preparing well in advance or have leftovers.

All my recipes serve 4 unless otherwise stated.  This one will do 4-6.

BRAISED RED CABBAGE

Utensils:
1 x large ovenproof dish with a lid

Ingredients:
2lb/ 1kg (approx) red cabbage – (large white ribs removed)  finely shredded
2 medium onions – finely sliced
4 dessert apples – peeled, cored & finely chopped
¼ tspn ground cinnamon
¼ tspn ground cloves
½ tspn grated nutmeg
1 tblspn dark brown sugar
3 tblspn red wine or cider vinegar
2 tblspn redcurrant or cranberry or quince jelly
2oz / 60g butter

Method:
Preheat the oven to 160 / 325 / 3
Mix all the ingredients together in the dish
Dot the butter over the top
Cover the dish and cook for approximately 1 ½ hours
Stir  a couple of times during cooking
Serve hot


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