Braised Red Cabbage
A sweet & savoury braised red cabbage. Cooked slowly in apple juice, vinegar, spices & sugar. A great addition to a roast dinner.
Servings: 8 People
Equipment
- Large Saucepan
Ingredients
- 1 Red Cabbage
- 200 g Apple Juice
- 100 g Dark Brown Sugar
- 80 g Red Wine Vinegar
- 20 g Balsamic Vinegar
- 10 Cloves
- 3 tbsp Maple Syrup
- 2 Star Anise
- 2 Bay Leaves Fresh Or Dried
- 1 Cinnamon Stick
- 50 g Unsalted Butter To Finish
Instructions
- Preheat an oven to 100°c.
- Quarter & core the red cabbage then slice thinly & add to a large saucepan.
- Add the sugar, vinegars, apple juice, maple syrup, star anise, bay leaves, cloves & cinnamon to the cabbage then season generously with salt & pepper.
- Put a lid on the saucepan, set over a medium heat & bring to a simmer.Simmer for 5 minutes then transfer to the cabbage to the preheated oven & cook until the cabbage is just starting to soften, around 20 minutes.
- Next, take the lid off the cabbage, place over a medium heat & cook until the remaining liquid has reduced enough to glaze the cabbage. Stir in the butter, season with salt & pepper then serve.
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To Cook In An Aga.
Prepare the cabbage as above. Use the boiling plate to bring the cabbage to a simmer then transfer to the simmering oven to cook.
Once the cabbage has started to soften, return to the boiling plate to reduce & finish. Slice the cabbage as thin as possible. This can either be done by hand or with a food processor’s slicing attachment. Make sure not to overcook the cabbage - it should be just tender.
Prepare the cabbage as above. Use the boiling plate to bring the cabbage to a simmer then transfer to the simmering oven to cook.
Once the cabbage has started to soften, return to the boiling plate to reduce & finish. Slice the cabbage as thin as possible. This can either be done by hand or with a food processor’s slicing attachment. Make sure not to overcook the cabbage - it should be just tender.
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