Braised red cabbage recipe
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.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
