Braised Red Cabbage with Apples
500g Red Cabbage - shredded
200g Cooking Apples - peeled, cored and chopped into small pieces
225g Onion - chopped small
1 clove of garlic - finely chopped
1/2 level tablespoon brown sugar
1 pinch whole nutmeg - freshly grated
1 pinch 1/4 level teaspoon cloves - ground
1 pinch 1/4 level teaspoon cinnamon - ground
1 tablespoon sunflower oil
150ml vegetable stock
salt and freshly ground pepper
This is great with goose, pork or even venison. It is freezeable and re-heatable, so you can easily make it a day in advance.
Preparation time: 15mins
Cook time: 30mins
Serves 6
Heat the oil in a large saucepan.
Add the red cabbage, apples, garlic and onion.
Add the stock, and the brown sugar, nutmeg, cloves and cinnamon.
Bring to the boil. Reduce the heat and simmer for 20 mins until most of the liquid has evaporated and the vegetables are tender.
Season to taste and serve.
Beetroot and Red Cabbage Salad
450g red cabbage - finely shredded
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 raw beetroot - peeled and grated
1 orange - zest grated
2 large oranges - skin and pith removed and flesh sliced
2 tablespoon olive oil
pinch black pepper
Preparation Time: 15 minutes
Place cabbage, soy sauce and cider vinegar in a large bowl; stir well, pressing down on the cabbage, almost kneading it.
Combine the rest of the ingredients, add to the cabbage and allow to stand for a few minutes before serving.
