Sunday, 7 October 2012

Recipe: Braised Red Cabbage with Cider Vinegar

Red cabbage is great comfort food in the colder months and tastes especially good when cooked long and slow to serve with seasonal game or roast dinners. I love to cook red cabbage with cider vinegar, which gives a sharp taste and brings out the flavour of the cabbage beautifully, and some soft dates or other fruit to add a touch of sweetness to the dish. Here's a quick and easy recipe for braising cabbage...

Ingredients (serves 2 as a generous side dish):

1 small red cabbage (or half a larger one)
1 red onion
1 clove of garlic, crushed (I'm using allotment-grown garlic)
Knob of butter
4 tbsp cider vinegar (Aspall's organic cyder vinegar is fantastic) 
Handful of soft dates (dried and stoned)
Salt and Pepper

What to do: 

1. Heat the butter in a large frying pan with a lid. Add crushed garlic and sliced red onion and soften for 5-10 minutes. Preheat the oven to 160 degrees centigrade.

2. Add shredded red cabbage (roughly chopped in random sized slices works best) and put the lid on. Turn the heat down to low and cook for 10-15 minutes. 

3. Next, turn the heat off and stir the cider vinegar, chopped dates and generous seasoning in with the cabbage and onion mixture. Transfer to an ovenproof casserole dish with a lid and pop in the oven for 1 to 1 and a half hours.

4. Stir well and serve with roasted pork belly, game or a hearty stew. 

Enjoy! :-) 

P.s. you might also enjoy my braised cabbage with bacon recipe