Braised red cabbage
- 1 red cabbage
- Cider vinegar
- Redcurrent jelly
- Grated or ground nutmeg
- Cinnamon stick
- Salt and pepper
Many recipes include fruit such as cranberries or apples. There's also some debate over the type of vinegar that should be used, and even whether to shred or irregularly chop the cabbage. It's all obviously up to personal taste. Here's what I normally do.
Shred the cabbage into fine ribbons. I think it cooks more evenly and looks prettier shredded, rather than roughly chopped.
In a large heavy pan melt a good amount of butter over a low heat and add the cabbage, cinnamon stick and a little nutmeg.
Pour in the cider vinegar, enough for the cabbage to gently braise in. Too little and the cabbage will start frying, which isn't the idea. Too much, it'll be overly liquidy and sour. Just eyeball it and it should be fine.
Add salt and pepper and braise on a low heat until the cabbage is cooked but still has a bite. It usually takes about half an hour to an hour. Add some water if it looks a little on the dry side.
Dollop in a couple of tablespoons of redcurrent jelly and cook for 10 more minutes.
Check the sweet - sour balance. If it's too sour, add more jelly, too sweet, a splash more vinegar.
1st September 2017