Braised Red Cabbage

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

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