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.
|Need help with conversions?|
|You will also need a 6-pint (3.5-litre) lidded flameproof casserole.|
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 two thirds of it for New Year’s Eve, leaving the rest to serve on Christmas Eve if you want to.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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
Most Popular recipes
Autumn apple recipes
20 Sep 2014 13:16
20 Sep 2014 13:20
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
20 Sep 2014 16:46
The Rainbow King
19 Sep 2014 08:29
Delia Online Salt and Pepper mills
05 Sep 2014 12:30
12 Sep 2014 00:01