Braised red cabbage recipe
Updated ,first published
A recipe from the Good Food collection.
Ingredients
60g butter
1 onion, chopped
2 garlic cloves, crushed
900g red cabbage, sliced
2 green apples, peeled, cored and diced
4 cloves
¼ tsp nutmeg
1 fresh bay leaf
2 juniper berries
1 cinnamon stick
80ml (⅓ cup) red wine
50ml red wine vinegar
2 tbsp soft brown sugar
1 tbsp redcurrant jelly
500ml (2 cups) vegetable stock
Method
Step 1
Preheat the oven to 150C. Melt 40g of the butter in a large flameproof casserole dish. Sauté the onion and garlic over medium heat for 5 minutes, or until softened.
Step 2
Add the cabbage and cook for a further 10 minutes, stirring frequently.
Step 3
Add the apple, cloves, nutmeg, bay leaf, juniper berries and cinnamon stick, then pour in the wine and cook for 5 minutes. Stir in the vinegar, sugar, redcurrant jelly and stock and bring to the boil.
Step 4
Cover the dish, transfer to the oven and bake for 2 hours. Check the liquid level there should be only about 125ml (½ cup) left. If there is a lot of liquid left, bake the cabbage a little longer until the liquid has reduced.
Step 5
Stir in the remaining butter, season well with sea salt and freshly ground black pepper and serve.
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