Braised Red Cabbage with Apples and Raisins
1. Pre-heat the oven to 150degC, gas mark 2.
2. First remove any tough outer leaves from the cabbage, cut into quarters, take out the central stalk and slice the cabbage finely.
3. In a large oven proof pan (Le Creuset cast iron enamelled casseroles are perfect) heat the butter and gently fry the onions, garlic and apple for a few minutes. Toss in the red cabbage and stir until coated with butter then add the dried fruit, nutmeg, cinnamon and bay leaves and stir again.
4. Finally add the honey, vinegar, wine or port and season with salt and pepper. Put the lid on the casserole and let it cook very slowly in the oven for 2 or more hours, stirring everything around once or twice during the cooking. Red cabbage cooked in this way will re-heat very well and can also be frozen very successfully.
1 kg red cabbage
450 g apples cooking or dessert, peeled, cored and diced
450 g onions, finely chopped
100 g raisins
1 clove garlic, chopped or finely sliced
1/4 level teaspoon ground nutmeg
1/4 level teaspoon ground cinnamon
3 bay leaves
2 level tablespoons brown sugar or honey
3 tablespoons red wine vinegar
3 tablespoons red wine or port
15 g butter
Freshly milled black pepper
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Vegetarian and Vegan