Eat The Seasons
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Title of recipe*
Braised red cabbage
Name of submitter*
Ingredients (please enter each one on a separate line)*
1 small red cabbage (about 900g) 1 sliced red onion 70g soft light brown sugar 70ml cider vinegar 150ml red wine a large knob of butter 1 cinnamon stick
Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.
Comments (any other comments)
TWISTS: PRESERVED LEMON and CRANBERRY Put the chopped peel of 1 large or 2 small preserved lemons (discard the pith, pulp and seeds) in a large pan with 100g fresh or frozen cranberries, 1 tsp ground coriander, 6 cloves and 1 tbsp honey. Replace the red wine with 150ml cranberry juice, add the other ingredients and cook as per the recipe above.
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