My blog isn’t ever going to be a cookery school that’s for sure…but a little bit of what you fancy does you good, and at the first sign of cold weather I ALWAYS fancy Braised red cabbage with apples. It’s a classic winter warmer that takes a Roast Pork dinner to a whole other level, and the leftovers quite frankly will be scoffed right out of the fridge.
Both my Mum and Mother-in-law have this dish nailed, and seeing as I am cooking my first Christmas dinner this year I have been getting in the practice and perfecting my own version. (A good excuse to whip it up every weekend). It’s based on a Delia Smith version but it’s been adapted over time. It freezes well (I’m told on good authority by the MIL) so you can cook it up well in advance of Christmas day and it’s so easy you can’t go wrong. Red cabbage will never be boiled and blue again.
As with all my recipes, don’t expect an exact science – it’s to your own preference how you balance the flavours but here’s how I like it 🙂
White wine vinegar
Red wine / port
In a casserole dish with a lid, add sliced red cabbage (about half a medium cabbage), sliced red onions (a couple of small – medium), and peeled, cored, chunks of apple (a couple of small-medium ones).
Any type of apples or onions will do, but if you think along the lines of ruby red colours, red onions and apples will work a treat. In fact – I think you can add pomegranate seeds? But I’ve never tried that so let me know if you have!
Sprinkle with a teaspoon or so of all spice.
Add a tablespoon of cranberry sauce and 3 tablespoons (ish) of brown sugar.
Por over a good glug of white wine vinegar, and if you like some red wine or port.
Stir well and cover with a well fitting lid.
Pop in the oven at 150ºC for approx 3 hours. Check on it periodically and give it a stir.