Braised red cabbage
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
50
MINUTES
CUISINE
COURSE
Side
Method
Remove any damaged outer leaves from the cabbage. Examine and clean it if necessary. Cut in quarter, remove the core and slice the cabbage finely across the grain. Put the vinegar, water, salt and sugar into a cast-iron casserole or stainless steel saucepan. Add the cabbage and bring it to the boil.
Meanwhile, peel and core the apples and cut into quarters (no smaller). Lay them on top of the cabbage, cover and continue to cook gently until the cabbage is tender, 30-50 minutes approx. Do not overcook or the colour and flavour will be ruined. Taste for seasoning and add more sugar if necessary.
Serve in a warm serving dish.
Ingredients
450g Irish red cabbage
450g Irish cooking apples (Bramley’s Seedling)
1 tbsp wine vinegar
120ml water
1 level tsp salt
2 heaped tbsp sugar
Method
Remove any damaged outer leaves from the cabbage. Examine and clean it if necessary. Cut in quarter, remove the core and slice the cabbage finely across the grain. Put the vinegar, water, salt and sugar into a cast-iron casserole or stainless steel saucepan. Add the cabbage and bring it to the boil.
Meanwhile, peel and core the apples and cut into quarters (no smaller). Lay them on top of the cabbage, cover and continue to cook gently until the cabbage is tender, 30-50 minutes approx. Do not overcook or the colour and flavour will be ruined. Taste for seasoning and add more sugar if necessary.
Serve in a warm serving dish.
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