Brilliantly Braised Red Cabbage

Christmas is only a few cooking hours away and I love to prepare as much as possible in advance. So I decided to make Helen’s braised cabbage recipe which tastes even better the next day. It is a perfect Christmas or Winter veggie side and works well with roast turkey, chicken, sausages, venison, stew or a vegetarian main especially nut roast. It is gluten free and can be vegan/ dairy free by replacing the butter with a dairy free cooking spread.

Ingredients

1kg (2.2 lb) red cabbage, outer leaves & core removed, finely shredded
500g (1.1 lb) cooking apples, peeled, cored, finely chopped (I use Bramley’s)
450g (1 lb) red onions, peeled, finely chopped
2 cloves garlic, peeled, finely chopped
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons cider vinegar
20g (0.7 oz) butter, cut into small cubes or dairy free cooking spread
freshly ground sea salt and black pepper
Chopped & ready

Pre heat fan oven to 135C (275 F)

Method

In 2 medium size oven proof casserole dishes add a quarter of the red cabbage, season with salt & pepper, add quarter of the chopped apples, red onions, garlic and spices
Repeat three times to all the ingredients are added
Add 3 tablespoons of cider vinegar and dot 10g cubed butter to each casserole dish
Cover with a lid and cook in the oven for about 2 hours, stirring twice during cooking