Traditional Braised Red Cabbage with Apples

This is a recipe I have been cooking for years. It's great because it can be made the day before and gently re-heated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash).

Serves 10-12

This recipe is taken from Delia's Happy Christmas

Traditional Braised Red Cabbage with Apples
 2 lb (1 kg) red cabbage
 1 lb (450 g) cooking apples, peeled, cored and chopped small
 1 lb (450 g) onions, chopped small
 1 clove garlic, chopped very small
 ¼ whole nutmeg, freshly grated
 ¼ level teaspoon ground cinnamon
 ¼ level teaspoon ground cloves
 3 level tablespoons brown sugar
 3 tablespoons wine vinegar
 ½ oz (15 g) butter
 salt and freshly milled black pepper
 Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need a large casserole with a tight-fitting lid


First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn't come out so uniform).

Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.

Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.

Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe.

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