Braised Red Cabbage
This yummy thing was a side dish with our December 25th dinner – accompanying a tender orange-garlic chicken (recipe coming soon) and simple mashed potatoes. I found it here and only had to make 1 or 2 small alterations to the recipe. Highly recommended dish : ))
1 kg red cabbage (I didn’t have a big enough casserole for a whole kg so I used half,though I didn’t really lower the amount of other ingredients:) )
450 g cooking apples, peeled, cored and chopped small
450 g onions, chopped small
1 clove garlic, chopped very small
¼ whole nutmeg, freshly grated
¼ level teaspoon ground cinnamon
¼ level teaspoon ground cloves (I didn’t have cloves or nutmeg at home so I used a half teaspoon gingerbread spice – a good choice!)
3 level tablespoons brown sugar
3 tablespoons wine vinegar (I used normal vinegar)
½ oz (15 g) butter
salt and freshly milled black pepper
1. First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor).
2. Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.
3. Pre-heat the oven to gas mark 2, 300°F (150°C).
4. Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
I have to say, if it is possible, it even tasted better the second day with leftover chicken and potatoes!