Braised Red Cabbage

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Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

A classic recipe for red cabbage braised with apples, this makes a wonderful accompaniment to game and roast meat. It’s worth making a big potful as it reheats very well; try the leftovers in a baked potato with a dollop of crème fraîche and some horseradish.

Ingredients

  • a good knob of lard, duck or goose fat, beef dripping or butter
  • 1 large onion, finely chopped

Method

Heat the oven to 150°C/Gas 2.

Heat the fat in a heavy casserole, then gently sweat the onion for 10 minutes, until softened.

Add the red cabbage, sugar, vinegar and stock, season with salt and pepper, cover with the lid and