Braised red cabbage with apples - Serves 8
- 1lb red cabbage - size of small rugby ball, shredded into strips
- 1 large onion, chopped small
- 2 large cooking apples, peeled, cored and chopped small
- Handful of large raisins
- Handful of dried cranberries
- 1/4 whole nutmeg, freshly grated
- 1/4 level teaspoon allspice
- 2 tablespoons brown muscovado sugar
- 2 tablespoons white/red wine or cider vinegar
- 5 tablespoons water
- 2 tablespoons apple juice or water *optional
- 1/2 oz butter
- salt and pepper
Preheat the oven to 170C Electric/150C Fan/gas mark 3.
Discard the tough outer leaves of the cabbage, cut into quarters and remove the hard stalk, then shred the cabbage into strips.
In a large pan, cast iron if possible, put all the ingredients in: the red cabbage, onions and apples, dried fruit and spices. Pour the vinegar and water over the top. Mix well, cover and cook slowly in the oven for approx 1hr 15 minutes, stirring everything around once or twice during cooking. If it seems dry, add a little water or apple juice if you have any. Just before serving, stir in the butter and season to taste.
Red cabbage, once cooked, will keep warm without coming to any harm. It will also gently reheat very successfully - try putting it on the floor of the oven for about an hour before eating. If you have any leftovers, they will freeze well.