Braised red cabbage

Babiche Martens

A red cabbage is a wonderful winter staple. It is hard to overcook and also reheats successfully when braised. It makes a great partner to roasts, spicy sausages and slow-cooked meals. I also love to eat it topped with a steak that has been pan-fried quickly, allowing the juices to permeate. Raw red cabbage is also a good base for winter coleslaw.

Ingredients

1	Red cabbage, approximately 1 kg (Main)
80 g	Butter
1	Onion, roughly chopped
1	Apple, peeled, cored and roughly chopped (Main)
2 Tbsp	Red wine vinegar (Main)
½ cup	Red wine (Main)
1 tsp	Salt & freshly ground pepper

Directions

1. Preheat an oven to 170C.
2. Cut the cabbage into quarters. Remove the core then shred thinly.
3. Into an ovenproof pan or large pot heat the butter. On a high heat, stir through the cabbage for 1 minute. Then turn down for a further 2 minutes.
4. Add the onion, apple, red vinegar, red wine, and½tsp salt and a few grinds of pepper stirring through.
5. Cover tightly with a lid or tinfoil and place into the oven for 1½hours, until very soft. Stir once or twice during cooking.
6. Season to taste again before serving hot.

More of Angela's recipes using winter produce

• Rhubarb and coconut yoghurt-topped pavlovas
• Garlic, leek and ricotta tart