Braised Red Cabbage with Apples
I like to freeze two thirds of this to serve 8 on New Year’s Eve and I serve the rest on Christmas Eve as an accompaniment to roast gammon. This is a recipe I have been cooking for years. It’s great because it can be made the day before and gently reheated with no bother.
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This recipe is from Delia's Christmas Easy Magazine, 2003
First, cut the cabbage into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (or you can shred it in a food processor: I prefer to do it by hand; it doesn’t come out so uniform).
Next, arrange a layer of shredded cabbage seasoned with salt and pepper in the casserole, then a layer of chopped apples and onions with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in.
Now pour in the vinegar and, lastly, add dots of butter on the top. Put a tight-fitting lid on the casserole and let it cook very slowly for 2–4 hours, stirring everything around once or twice during the cooking.
Leave the red cabbage to cool, then freeze if necessary, or leave to serve later if you want to.
To re-heat: Put the defrosted, or pre-cooked and cold red cabbage into a large saucepan and re-heat gently over a lowish heat for 20 minutes, stirring now and then.
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For a smaller joint of boned gammon, such as a middle cut weighing 5-6 lb (2.25-2.75 kg), pre-soak and cook in exactly the same way, using half the quantity of glazing ingredients. Calculate 20 minutes per pound (450 g) and glaze during the last 30
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