RECIPE: Braised Red Cabbage
Tried and tested seasonal recipes from our country cookery school kitchen. As well as hacks and get ahead tips for EVERY cook.
Ideal to serve with seasonal ragouts and roasts. A comforting dish that can be prepared well ahead of time and a perfect addition to festive meals.
Serve with Early Winter Roasts & Casseroles
Prepare 15 mins
Cook 45 mins
Total 60 mins
- 1 medium cabbage finely shredded
- 2 large bramley apples, peeled and cored, cut into quarters
- 1 tablespoon of cider, red wine or balsamic vinegar
- 2 teaspoons of brown sugar or treacle
- 4 tablespoons of boiling water
You will also need:
Flavourings of your choice – ½ stick of cinnamon, orange zest, star anise, 4 cloves or a generous grating of nutmeg of mulled wine spice and a bay leaf
In a pan, dissolve the sugar in the vinegar, add cabbage, apple, water and your choice of flavourings. Place lidded pan on boiling plate, bring to boil, transfer to simmering for 3-5 minutes, then transfer to simmering oven and cook until tender. Leave to cool and then store in a lidded container in fridge ready to re-heat.