A red cabbage is a wonderful winter staple. It is hard to overcook and also reheats successfully when braised. It makes a great partner to roasts, spicy sausages and slow-cooked meals. I also love to eat it topped with a steak that has been pan-fried quickly, allowing the juices to permeate. Raw red cabbage is also a good base for winter coleslaw.
Ingredients
| 1 | Red cabbage, approximately 1 kg (Main) |
| 80 g | Butter |
| 1 | Onion, roughly chopped |
| 1 | Apple, peeled, cored and roughly chopped (Main) |
| 2 Tbsp | Red wine vinegar (Main) |
| ½ cup | Red wine (Main) |
| 1 tsp | Salt & freshly ground pepper |
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Directions
- Preheat an oven to 170C.
- Cut the cabbage into quarters. Remove the core then shred thinly.
- Into an ovenproof pan or large pot heat the butter. On a high heat, stir through the cabbage for 1 minute. Then turn down for a further 2 minutes.
- Add the onion, apple, red vinegar, red wine, and½tsp salt and a few grinds of pepper stirring through.
- Cover tightly with a lid or tinfoil and place into the oven for 1½hours, until very soft. Stir once or twice during cooking.
- Season to taste again before serving hot.
