A take on your classic braised red cabbage recipe, perfect for batch cooking to save for a rainy day. Serves 10-12
- 1kg Red Cabbage
- 450g Onions, chopped small
- 450g Cooking apples, cored & chopped small
- 1 clove garlic
- ¼ whole nutmeg, freshly grated
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 3 tbsp brown sugar
- 3tbsp wine vinegar
- 15g butter
Discard the tough outer leaves of the cabbage and cut it into quarters, removing the hard stalk. Then shred the rest of the cabbage finely, using a sharp knife or food processor.
In a large casserole, arrange a layer of shredded cabbage and season, then add a layer of chopped onions and apples and sprinkle with some of the garlic, spices and sugar. Continue with the alternate layers until everything is in.
Now pour in the wine vinegar and add dots of butter on top. Put a tight lid on the casserole and let it cook very slowly (150°C/gas mark 2) in the oven for 2 – 2 ½ hours, stirring occasionally.
Once cooked the red cabbage can be reheated very successfully and can be frozen.