Braised Red Cabbage

I love cutting open a red cabbage to reveal its intricate layers of tightly packed purple and white leaves.  While there is nothing glamorous about braised red cabbage, it is deliciously wholesome, nutrient dense, and a versatile side for rich meat dishes such as roast beef, pork or chicken.  Goes brilliantly well with banger and mash (sausages and mashed potatoes) as well.  Red wine or cider vinegar is added to the cabbages for tartness; and apple for sweetness.  Any leftover braised cabbages can be warmed up quickly in the microwave.  They are good eaten cold like a salad or pile them up on crusty bread to make an Italian bruschetta.

Serves 6

INGREDIENTS

• 1 tablespoon olive oil
• 1 small red onion, finely sliced
• half a red cabbage with core removed, thinly sliced (about 450g / 1 lb prepared weight)
• 1 red or green apple, finely sliced
• ¼ cup red wine or cider vinegar
• ½ cup vegetable stock or water
• ¼ teaspoon sea salt
• 1 cinnamon stick
• a sprinkle of freshly ground black pepper
• a knob of butter

METHOD

1. Heat oil in a large saucepan over medium heat.  Add red onions and sauté for 2 minutes until they are softened.  Add red cabbages and apples.  Toss to combine.
2. Stir in red wine / cider vinegar, vegetable stock / water, salt and cinnamon stick.  Bring it to a simmer, then cover with a lid.
3. Reduce heat to low and cook for 20-30 minutes, stirring occasionally, until the cabbage and apple are very tender and most of the liquid has been absorbed.  Have a taste of the cabbage and season with more salt if necessary.  Stir in a knob of butter.  Remove cinnamon stick and sprinkle with black pepper before serving.

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