Name: Braised Red Cabbage
Yield: Serves 4–6
Ingredients: salt and black pepper; 2 apples (Bramley, if you can get them), grated; a good knob of lard, duck or goose fat, beef dripping or butter; 250 ml chicken or vegetable stock; 1 large onion, finely chopped; 3 tbsp cider vinegar; 2 tbsp dark brown sugar; 1 red cabbage, quartered, cored and shredded; 4 tbsp crème fraîche; 1 tbsp flour; 1 tsp English mustard powder

Guy Watson

Braised Red Cabbage

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

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

Side dish

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

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method