Traditional Braised Red Cabbage with Apples
This is a recipe I have been cooking for years.
It's great because it can be made a day or two before and gently reheated 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).
This recipe is from Delia's Happy Christmas. Serves 10-12. Scroll down to Ask Lindsey to see questions she has answered on this recipe
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.
Pre-heat the oven to gas mark 2, 300°F (150°C).
Using a fan-assisted oven? Click here
You will need a large casserole with a tight-fitting lid
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Braised red cabbage
Could I make the braised red cabbage in my slow cooker?
Reheating red cabbage
How should I defrost and reheat it please?
Not so red cabbage
My Braised Red Cabbage with Apples doesn’t like like your lovely vibrant red