Braised red cabbage
Serves 6 (approx)
The recipe is written by Anna Hansen, named as chef patron at The Modern Pantry. I’ve torn it from a magazine but I’m afraid there’s no reference to it, or the date, on the clipping.
vegetarian, vegan (depending on the wine used), gluten free, dairy free
Ingredients
Ingredients
1 medium red cabbage, sliced
1 white onion, sliced
3 Braeburn apples, grated with skin on (the original recipe calls for 2 Bramleys, which I didn’t have)
1 cinnamon stick
1 tbsp ground allspice
200g soft brown sugar
250ml red wine (the original recipe calls for red wine vinegar, which I didn’t have)
300ml apple juice
zest and juice of one small orange
Directions
Directions
- Put all the ingredients in a large, heavy-bottomed saucepan and mix thoroughly.
- Cover with a tight-fitting lid and cook over a medium heat for five minutes.
- Reduce the heat to the lowest setting and leave to simmer for 30 mins or until the cabbage is tender, stirring every 10 mins.
- Taste, and adjust the balance of acid to sweet to your taste.
Recipe suggestions:
- Tastes great with pork.
- Try leftovers on rye bread with sliced boiled new potatoes and black pepper.
- Freezes well.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)