Braised Red Cabbage

I got this from Neil Perry's book "The Food I Love, Beautiful, Simple Food to Cook at Home" published by Murdoch Books in 2005. It is very similar to the recipe used by Barbara Sonand, which I do from memory, so better to provide a "proper" recipe.

I always make double this quantity, as it keeps and reheats well, and is very popular (even among people who claim not to like cabbage).

  • ½ small red cabbage, outer leaves removed
  • 2 tablespoons extra virgin olive oil
  • ½ red onion, sliced
  • 3 garlic cloves, finely sliced
  • 1 teaspoon sea salt
  • 1 sour green apple, such as Granny Smith, peeled and grated
  • 100 ml apple cider vinegar
  • 60g soft brown sugar
  • 500 ml white wine
  • 500 ml chicken stock

Roughly slice the cabbage. Heat the oil in a deep saucepan and sweat the onion, garlic and salt over low heat for a few minutes until soft. Add the cabbage and continue to cook slowly for 5-7 minutes, or until it is completely soft.

Add the apple, vinegar and sugar and cook for a further 3 minutes, then add the wine and leave to simmer for about 30 minutes, stirring occasionally. Add the stock, cover and simmer for a further hour.


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