Braised Red Cabbage


Delicious with roast pork and traditional with roast goose or duck, braised red cabbage improves if cooked ahead and then reheated just before serving. The sweet flavour of red cabbage marries well with tangy apple and rich comforting spices and it has a great affinity with beer, honey, chestnuts and caraway seeds. Braised red cabbage also looks very attractive.

If not serving at once, cool the cabbage, then refrigerate until ready to reheat for serving. This is an ideal supper dish for vegetarians. Serves 6.

  1. Quarter 1 red cabbage, weighing about 1 kg (2 lb.. Cut out the core and shred. Place the cabbage in a flameproof casserole with 1 sliced onion and 1 large cored and sliced cooking apple, such as a sharp but firm Bramley or 2 Granny Smith apples or other cooking apples.

  2. Pour over 600 ml (1 pint) chicken or vegetable stock or water, or try half water and half light ale. Add 1 tablespoon honey, 1 teaspoon caraway seeds, 1 cinnamon stick, salt and fleshly ground pepper. Cover and braise for 50 minutes at 160°C, 325°F, Gas Mark 3 or until tender.