Braised Red Cabbage

Quick braised red cabbage to accompany our Christmas Dinner of slow roast mutton. The other half of the red cabbage went in Red Cabbage Coleslaw.

Serves 4

1 tbsp olive oil

1 onion, peeled and diced
350g red cabbage (half a red cabbage), thinly sliced

1 large cooking apple, cored and diced

1/2 tsp ground cinnamon

large pinch of nutmeg1 tbsp brown sugar or maple syrup

4 tbsp red wine 

1 tbsp cranberry sauce optional

Soften the onion over a medium heat in the olive oil in a saute pan for about 5 minutes.

Stir in the cabbage and the spices and fry for a a few minutes until shiny.

Add the apple, sugar, and red wine vinegar. Stir in well then cover, turn down the heat to the lowest, and cook gently for half an hour.

Stir in the cranberry sauce if using, adding a little water if the cabbage is drying out a little.

Serve warm with mutton, pork, duck...