Braised Red Cabbage
Over a year ago
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Ingredients
Accompaniment
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Description
I love this recipe for red cabbage, especially on a cold winters evening. I think it works great with most lamb and beef hearty meals.
Method
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1
1. Put the oil and onions into a saucepan and cover, over a gentle heat allow the onions to soften but not brown.
2 Put the cabbage, wine, sugar, vinegar, tomato purée, garlic, salt and pepper into a large saucepan. Add enough water until the liquid is just covering the cabbage
(approx 150ml). Bring to the boil - simmer gently for 45 mins - 1 hr or put into an oven proof dish, cover and bake for 2 hrs at 375F/190C.
The cabbage should be wet but not runny and the sauce syrupy and shiny.
Chef's Tips
This can be cooked ahead of time and reheats really well on the hob in a covered pan for 10 minutes.
Instead of brown sugar I use a brown sweetener to make it more suitable for diabetics.
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