Braised red cabbage
Last week I made tuna pitta pockets which used red cabbage, but only a wee bit so I made this braised cabbage to use up the rest.
Serves 4
Whole recipe is 13 pp
Freezes really well and delicious with pork or duck
Note: the cabbage takes about an hour and a half so time is needed.
Ingredients
Braised Cabbage
3 tablespoons unsalted butter2 sliced red onion
1 red cabbage, shredded
2 Granny Smith apples, peeled and shredded
1 cup chicken stock
1/2 cup cider
1/4 cup red wine vinegar
3 tablespoons brown sugar
1 teaspoon juniper berries
2 cloves
2 bay leaves
1 cinnamon stick
1 tsp salt
1 tsp pepper
Method
1. Melt butter in a large lidded saucepan. When the bubbles subside, add the red onions and saute until soft, about 3 to 5 minutes. Add the shredded cabbage and apples and cook over medium heat for another 8 to 10 minutes. Add the chicken stock, apple cider, red wine vinegar, and brown sugar. Place all of the spices on a piece of muslin cloth and tie the ends together to make a bundle. Add the spice bundle, 1 teaspoon of the salt, and 1 teaspoon of the pepper to the pot and stir to combine. Bring the liquid to a boil, reduce heat to medium low, cover and cook, stirring occasionally for about 1.5 hours
1. Melt butter in a large lidded saucepan. When the bubbles subside, add the red onions and saute until soft, about 3 to 5 minutes. Add the shredded cabbage and apples and cook over medium heat for another 8 to 10 minutes. Add the chicken stock, apple cider, red wine vinegar, and brown sugar. Place all of the spices on a piece of muslin cloth and tie the ends together to make a bundle. Add the spice bundle, 1 teaspoon of the salt, and 1 teaspoon of the pepper to the pot and stir to combine. Bring the liquid to a boil, reduce heat to medium low, cover and cook, stirring occasionally for about 1.5 hours
Served with pork, sauté potatoes and broccoli!
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