This is great made the day before as the flavours seem to develop.
Braised red cabbage
Serves 6 – 8 people
1 tbs sunflower or rape seed oil
2 red onions
1 medium or 1/2 large red cabbage red cabbage
4tbs cider vinegar
1tsp juniper berries (crushed under a knife)
1tsp allspice berries (crushed in a pestle and mortar or spice grinder)
1tsp coriander seeds (crushed in a pestle and mortar or spice grinder)
Zest of 1/2 on orange (sliced into thin strips)
1 tbsp soft brown sugar
Salt and pepper
3 cox (or similar) apples, peeled, cored and cut into about 8 slices.
- Shred the cabbage evenly.
- Thinly slice the onions.
- Heat the oil in a thick bottomed saucepan with a good fitting lid, add the spices (juniper, allspice and coriander).
- Add the onions and saute until beginning to brown slightly.
- Add the cabbage and zest, stir for a couple of minutes, then add cider vinegar, sugar and water, salt and pepper.
- Cover and cook for about 1 hour, stirring from time to time. After 30 minutes add the apples. If the liquid seems to have been absorbed/evaporated, add a bit more. At the end of cooking you want there to be a tiny bit of liquid left (about 1/4 way up cabbage). I like the cabbage to be fairly soft when cooked, if you prefer it with a bit of a bite to eat, test it after 40 minutes of cooking
- Taste and adjust seasoning. You can add a bit more sugar if desired.
This is lovely eaten hot with roast pork or game dishes.
It is also delicious eaten at room temperature with cold meats, cheeses etc.
It can freeze, but goes a bit mushy.
Should keep for around 5 days in the fridge, and reheats well.