Braised Red Cabbage

A great way to gently cook crunchy red cabbage and turn into it a sweet and sour vegetable dish that is an ideal accompaniment to Pork or sausages and mash, all in one pot on top of the stove and ready in under 30 minutes.

You will need for 4 people:

Thinly sliced Red Cabbage (about ½ an average sized cabbage).
1 leek, thinly sliced (or 1 red onion)
1 Apple, peeled or thinly sliced (granny Smith or Braeburn work well or try a Pear!)
½ cup of red wine, or red wine vinegar, or mixture.
2 heaped tablespoons of brown sugar
Freshly grated nutmeg.


You do need a saucepan big enough to take all the shredded cabbage and with a good fitting lid.

Heat a dash of olive oil/butter in the saucepan and add all the red cabbage and sliced leek. Stir well on a moderate heat and sauté for 2/3 minutes until the cabbage is glistening and starting to wilt down.

Add the thinly sliced apple, sugar and red wine /vinegar.

Stir well. Pop the lid on a leave to cook on a very low heat for about 15 minutes.

Take lid off and continue to gently simmer for a few minutes if the cabbage is too crisp for your tastes. Finish by stirring through a touch of freshly grated nutmeg

There will be a lot of liquid, don’t worry, just serve with a slotted spoon if you wish


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