Traditional Braised Red Cabbage With Apples |
|
 |
Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 10 |
|
This can be made the day before and gently reheated with no bother, it also freezes well so its a real winner. Perfect with venison, goose, pork or even sausages and mashed potatoes. This always feels like a special Christmas or holiday dish to me : ) Ingredients:
2 lb (1kg) red cabbage |
1 lb (450g) onions, chopped small |
1 lb (450g) cooking apples, peeled, cored and chopped small |
1 clove garlic, chopped very small |
1/4 whole nutmeg, freshly grated |
1/4 level teaspoon ground cinnamon |
1/4 level teaspoon ground cloves |
3 tablespoons brown sugar |
3 tablespoons wine vinegar |
1/2 oz (15g) butter |
salt and freshly milled black pepper |
Directions:
1. PRE-HEAT THE OVEN TO GAS MARK 2, 300F, 150C
2. Discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk.
3. Then shred the rest of the cabbage finely (you can use a food processor, but I prefer to do it with a sharp knife, it doesnt come out so uniform).
4. Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar.
5. Continue with these alternate layers until everything is in the casserole dish.
6. Now pour in the wine vinegar, then lastly add dots of butter on the top.
7. Put a tight lid on the casserole and let it cook very slowly in the oven for 2 - 2.5hrs, stirring everything around once or twice during the cooking.
8. Serve with poultry, venison or even sausages and mashed potatoes.
|
|