Braised red cabbage
Photo by Babiche Martens
A red cabbage is a wonderful winter staple. It is hard to overcook and also reheats successfully when braised. It makes a great partner to roasts, spicy sausages and slow-cooked meals. I also love to eat it topped with a steak that has been pan-fried quickly, allowing the juices to permeate. Raw red cabbage is also a good base for winter coleslaw.
- Preheat an oven to 170C.
- Cut the cabbage into quarters. Remove the core then shred thinly.
- Into an ovenproof pan or large pot heat the butter. On a high heat, stir through the cabbage for 1 minute. Then turn down for a further 2 minutes.
- Add the onion, apple, red vinegar, red wine, ½ tsp salt and a few grinds of pepper stirring through.
- Cover tightly with a lid or tinfoil and place into the oven for 1½ hours, until very soft. Stir once or twice during cooking.
- Season to taste again before serving hot.
More of Angela's recipes using winter produce