Braised Red Cabbage

Braised Red Cabbage

This is a lovely recipe and the reason why I grow red cabbages!

1 Red Cabbage
2 Medium Onions
2 Cooking Apples
3 tablespoons Red Wine Vinegar
2 tablespoons Brown Sugar
Freshly Grated Nutmeg
Salt & Pepper
Garlic - 1 clove chopped

Shred the red cabbage, dice and core the apples and slice the onions. In a casserole dish add a layer of red cabbage, seasoning with salt and pepper, then half the onions, half of the apples, half the garlic, half of the sugar and a grating of fresh nutmeg. Repeat the layers and finish with a layer of red cabbage on the top. Add the red wine vinegar. Put a lid on the casserole dish and cook in the oven for about 2 hours. 150C / 300F / Gas Mark 2.

It can be cooked for a shorter time in a large, lidded saute pan on top of the cooker, stirring from time to time and adding a touch of water every now and then especially if the apples start to stick.