This cabbage recipe is for braised red cabbage. This recipe with red cabbage is served with apple, bacon, red wine and red wine vinegar.
Getting everything ready
- Cut away any discoloured or damaged leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the large stalk from the middle and shred the cabbage finely. Place into a colander and wash well under cold running water.
- Peel and finely slice the onion.
- Remove any rind from the bacon and cut into approx. 1cm pieces.
- Put the apples to one side – we will peel them later, as peeled apples tend to discolour when exposed to the air.
- Cut out a piece of greaseproof paper the size of your ovenproof dish (cartouche).
- Pre-heat the oven to 180°C (Gas Mark 4).
- Heat a large sauté pan over a medium heat. Add the bacon pieces and stir-fry for a few moments. Add the butter and when melted add the sliced onions. Sauté for a few more moments. Then, add the shredded red cabbage and mix well.
- Turn up the heat and add the red wine. Allow it to reduce by half. Then, add the red wine vinegar and brown sugar. Mix well and season to taste.
- Transfer the cabbage mixture from the pan to the ovenproof dish. Cover with greaseproof paper (‘cartouché’), place on a lid and put into the pre-heated oven and cook for about 1 hour.
- After 1 hour, peel and core the apples and cut into small dice. Remove the cabbage from the oven, add the apples and mix well. Replace the paper and lid and return to the oven for a further 45 minutes, until the cabbage is tender.
- Remove the red cabbage from the oven, take off the lid and throw away the paper. Correct the seasoning and serve the red cabbage in warmed dishes or spoon onto warmed plates.
Braised red cabbage – hints and tips
Red cabbage will be at its best during the months of August, September and October.
Red cabbage may not be the most popular vegetables, but it is really worth having a go. Although it takes a while to cook, it is worth every minute spent in the oven.
If you wish, it’s nice to add a small stick of cinnamon when placing the red cabbage it in the oven, especially at Christmas, to give a more festive flavour. The aroma is lovely!