Braised Red Cabbage

Braised red cabbage is a lovely addition to the Christmas spread. It can be made in advance, reheated, served cold and even freezes well. I plan to make mine the day before it is needed, reheat on Christmas day and then serve cold with cold meats and cheeses on boxing day. If, and not likely, there is any left I will then freeze it ready for the next roast dinner.

The ingredients are simple, and so is the cooking of them which is great when everything else is slightly too hectic!

Ingredients

1 small red cabbage
3 small/medium onions
3 small/medium cooking apples
1 garlic clove, finely chopped or 0.5tsp of powdered garlic (Optional)
3 tablespoons sugar
3 tablespoons White wine vinegar
Optional - 3 table spoons port
Salt and pepper to taste

Method

• Finely shred the cabbage, if there are any particularly large stalks then cut these out
• Finely slice the onion
• Peel, core and finely slice the apple
• Put all of the chopped ingredients into an oven proof dish (make sure it is a lidded one)
• Add all of the other ingredients and stir
• Cover with lid. (If you don't have one, tightly wrap in tin foil)
• Put into the oven for 2-3 hrs. Check every 40 minutes or so, and stir.

TIP - the cabbage may lose some of it's colour during cooking, and turn bluejay, that is fine. Adding the port will help to hold the redness, but alocohol isn't for everybody, children especially might not like the taste, so if unsure just leave it out.

You could add a few cloves into the pot too, but count them in and make sure the same amount come out, biting into one wouldn't be good!! Only use 3 or 4 they are very strong

You could add a handful of sultanas too if you like, great for people with a sweet tooth

Ruth