Braised Red Cabbage Recipe
Braised Red Cabbage Recipe with Red Cabbage, Butter, Onion, Apple, Red Wine, Vinegar, Cloves and Nutmeg
INGREDIENTS
1 small Red Cabbage (2lbs / 900g)
2 oz (50g) Butter
1 medium sized Onion, sliced
1 Large Cooking Apple
1/4 pint (150ml) Red Wine or Stock
2 teaspoons Salt
1 tablespoon Vinegar
1/2 level teaspoon powdered Cloves
1/2 teaspoon Grated Nutmeg
Black Pepper to taste
1 tablespoon Soft Brown Sugar
METHOD
Cut the cabbage into quarters removing outer leaves, white root and any large pieces of white pith. Shred the cabbage finely.
Place in a large bowl, pour over sufficient boiling water to cover. Leave for 1 minutes then drain. Melt the butter in a large heavy pan, add the onion and cook gently to soften but not brown for about 5 minutes.
Add the apple, peeled and cored and thickly sliced, the wine or stock, salt, vinegar, cloves, nutmeg and a generous amount of black pepper. Add the cabbage and turn over to mix into the liquid. Cover tightly. Cook gently until tender, turning over from time to time - about 1 hour. Stir in the sugar and serve. Goes well with pork or gammon.
Based on the Braised Red Cabbage Recipe in:
Farmhouse Kitchen
Edited by Rosemary Heesom (Yorkshire 1975).