We make this massive batch of braised cabbage before Christmas, and then eat it throughout the holiday period.
I use Delia Smith's recipe, just substituting the buttering the original recipe for olive oil. And cook it on the hob rather than the oven.
1 kg red cabbage (we make Red Cabbage Coleslaw & Purple Sauerkraut with any leftover cabbage)
450g onions, chopped small
450g cooking apples, peeled, cored and chopped small
1 clove garlic, chopped very small
¼ tsp ground nutmeg
¼ tsp ground cinnamon
¼ tsp ground cloves
3 tbsp brown sugar
3 tbsp wine vinegar
1 tbsp olive oil
450g onions, chopped small
450g cooking apples, peeled, cored and chopped small
1 clove garlic, chopped very small
¼ tsp ground nutmeg
¼ tsp ground cinnamon
¼ tsp ground cloves
3 tbsp brown sugar
3 tbsp wine vinegar
1 tbsp olive oil
Salt & pepper
Put all the ingredients except for the apples in a large saucepan or casserole dish and season.
Cover and bring to the boil over a medium heat, then turn down the heat and simmer for 45 minutes until the cabbage and apple are very tender.
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