Braised red cabbage with cider & apples
- Preparation and cooking time
- Serves 8 generously with leftovers
- 1 ½kg red cabbage
- 2 onions, chopped
- 4 Granny Smiths apples, peeled and cored and chopped
- zest 1 orange or 2 clementines
- 2 tsp ground mixed spice
- 100g light soft brown sugar
- 3 tbsp cider vinegar
- 300ml dry cider
- 25g butter
- STEP 1
Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
- STEP 2
Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.