Posted by: aboutalbion | October 21, 2012

Braised red cabbage (with apple)

Today, I have made braised red cabbage to accompany the main hot meal.  I find that it is a timely, nourishing, consoling and warm reminder of the winter that is coming.

In a stock (casserole) pot, I place all of the following …

1 red cabbage, sectioned, core removed, and finely chopped
2 onions, chopped
1 clove of garlic, crushed
2 cooking (Bramley) apples, thinly sliced
3T dark brown soft sugar
3T of wine vinegar
1/4t nutmeg
1/4t cinnamon
1/4t mixed spice
30g butter, cut into pats

I bring the covered stock pot to a simmer on the hob, stir the ingredients well, and then put it in a pre-heated oven at GM3 [170C, 325F] for an hour.  After stirring the ingredients again, I return the stock pot to the oven at GM2 [150C, 300F] for another hour.  Two hours in the oven in total.

I find that it can be made the day before, and then gently re-heated when required.  I also find that it freezes well.



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