Tuesday, 24 December 2013
The key is to get the spices, sugar and vinegar correct so that you get a mouthful of sweet and savoury rather than top heavy on one or the other. Then simply place it in a low oven for a couple of hours. It can then be eaten straight from the pot or put aside and reheated for another day. Lovely.
Braised Red Cabbage
1 small red cabbage or half a large red cabbage, cored and sliced
1 onion, sliced
2 apples, cored and sliced
4 tbsp soft brown sugar
4 tbsp cider or red wine vinegar
5 whole cloves
1 cinnamon stick
Salt and pepper
1 - Pre-heat the oven to 160C/GM3.
2 - Put all of the ingredients except for the butter into a large casserole dish and stir well. Bring to the heat on the hob.
3 - Dot with the butter and place on the middle shelf of the oven. Cook for 2 to 2 and a half hours, checking each hour to see that it isn't cooking dry. if so, add a splash of water and stir.