European
European - British - Side Dishes
Braised Red Cabbage
Chef's Menu Description
The quintessential British Sunday roast and festive side: finely shredded red cabbage slowly braised with tart Bramley apples, red wine vinegar, brown sugar, whole cinnamon, and cloves until meltingly tender.
Ingredients
- • 1 medium head red cabbage (approx. 800g), quartered, cored, and finely shredded
- • 2 Bramley cooking apples, peeled, cored, and chopped
- • 1 red onion, thinly sliced
- • 3 tbsp dark brown muscovado sugar
- • 3 tbsp red wine vinegar or cider vinegar
- • 40g unsalted butter
- • 1 whole cinnamon stick and 4 whole cloves
- • 1 tsp fine sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
In a large heavy-bottomed casserole, melt butter over medium heat. Sauté sliced red onion for 3 minutes until softened.
2
Phase 2
Add shredded red cabbage and chopped Bramley apples. Sprinkle with dark brown sugar, vinegar, salt, pepper, cinnamon stick, and cloves.
3
Phase 3
Stir well, cover with a tight-fitting lid, and reduce heat to low. Simmer gently for 1 hour, stirring every 15 minutes until meltingly tender and glossy.
4
Phase 4
Remove whole spices. Taste and adjust vinegar-sugar balance. Serve piping hot alongside roast turkey, pork, or game.