Sunday, 11 March 2007
Braised Red Cabbage with Apple and Cranberries
This is another favourite recipe to use up veggie-box items and is even more brilliant because it freezes well so you can make up batches and keep them for later. This is based on a recipe that my sister Roz found, but was tweaked to use more of what I had in my cupboards and to make it slightly 'fruitier'. I find braised red cabbage is wonderful with game meats and because this version is quite 'appley', it would go really nicely with pork as well.
1 Medium - Large Red Cabbage (sliced finely)
2 Eating Apples (Such as Cox's, peeled and grated)
1 Red Onion (sliced finely)
2 Cloves Garlic (minced)
50g Dried Cranberries
2 tbsp Light Brown Sugar
1 Bay Leaf
1 tsp Thyme
1 tsp Mixed Spice
150ml Cider Vinegar
1 tbsp Oil
1) Blanch the cabbage for 2 minutes in lightly salted, boiling water; drain and set aside.
2) Heat the oil in a large pan and gently fry the onion, garlic, bay, thyme and mixed spice until the onions are softened.
3) Add the cabbage to the pan along with the cider vinegar, water, sugar and grated apple. Stir well before covering the pan and allowing to simmer for approximately 15 minutes.
4) Stir in the cranberries, stir again, cover and simmer for approximately 10 more minutes until the cabbage is tender and the liquid is nearly gone.