Braised Red Cabbage

Method

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1. Heat the oil in a large heavy pan and soften the onion 8 minutes.

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2. Add the shredded cabbage, apple, the 4 tbsp vinegar, the sugar, wine, spices, bay, salt and pepper. Stir well.

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3. Cover and cook over the lowest heat 60 minutes, stirring every 20 minutes, until the cabbage is completely soft.

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4. Take the lid off and cook 15 minutes more, until the liquid has reduced to a syrupy glaze.

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5. Stir in the final tablespoon of vinegar off the heat and check the balance of sweet and sharp.

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6. Remove the bay leaves before serving.

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Chef’s Tips

• Vinegar in at the start. It is what keeps the colour.
• Lid on for an hour, off for the last fifteen.
• Make it two days ahead. It improves markedly.

Pairing Suggestions

• Roast pork
• Goose
• Sausages and mash

Storage & Reheating

Refrigerated for 6 days and better on the third. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.