Advertisement
4–6
Medium
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.
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