Braised Red Cabbage Recipe
To follow this braised red cabbage recipe, you will need a red cabbage and some time to spare.
Following on from yesterday’s post on eating more vegs and making a beetroot, parsnip and stilton soup, I wanted to write up this braised red cabbage recipe.
It is a simple dish but it needs quite a long time to cook down and it is a good one to put on early on a Sunday morning. It will work very well as a side dish for a roast.
I had never cooked a red cabbage before and I’ve mainly eaten in slaws before so wanted to try and do something a little bit different. I asked people around me what they do with theirs and I also read a fair few recipes online. This braised red cabbage recipe is a result of that research and I’m pretty darn happy with it.
I by passed all the christmasy spices like nutmeg, cloves and cinnamon and went for something a bit fresher which I think worked very well.
- 1 red cabbage
- 2 onions
- 1 cooking apple or 2 eating apples
- 1 table spoon of fennel seeds
- 1 table spoon of fennugreek seeds
- 75 ml of apple balsamic vinegar. I used one from Llewellyn Orchard as I had ran out of my Highbank Orchards one.
- half a bulb of good garlic
- salt flakes to taste
- You could add about 5o grams of butter at the end if you wanted to.
- Put the sliced onions in some oil and cook them gently until they are a light golden brown but not quite caramelised yet.
- Add the fennel seeds and the fennugreek seeds and let that cook for another couple of minutes.
- In the mean time, prepare your cabbage. All you have to do is discard the manky outside leaves and then chop it up roughly and give it a rinse.
- When that’s done add the cabbage to the pot along with the peeled and cubed apples and the vinegar.
- Cook on low heat with the lid on for 2 hours.
- Grate the garlic straight in to the pot and give it a stirr. Let that cook for another hour.
- Serve warm as a side dish with a sprinke of sea salt flakes on top.