You don’t have to add red wine to this classic autumn dish, which originates from Germany and Austria, but it does add an extra flavour edge to a really warming braised vegetable.
Admittedly it takes more than 3 hours to cook, but it is the slow cooking that allows the flavours to fuse and the cabbage to take on a melting tenderness.
To serve 6 people you will need:
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1 red cabbage
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1 medium onion
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2 eating apples
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4 cloves
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2 cinnamon sticks
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1 blade mace
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100ml (3½ fl oz) robust red wine
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4 tbs caster sugar
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2 tbs red wine vinegar
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2 oz (50g) butter
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Salt and freshly ground black peppercorns to season.
Method:
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Set the oven to 150°C / 300°F Gas mark 2.
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Shred the red cabbage quite fine.
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Slice the onion and core then rough chop the apples.
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Tie the cinnamon sticks, mace and cloves in a small muslin bag.
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Mix apples, onions and red cabbage together in a large cooking pot and then add all the other ingredients except the butter.
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Once the mix is stirred well, season very lightly, cut the butter into small bits and scatter on the top.
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Place a lid on the pan, place in the oven and leave to cook slowly for about three and a half hours, stirring every 45 minutes or so.
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When you are convinced the cabbage is soft and tender, and most of the liquid has been absorbed, add more seasoning if needed, stir again and serve having removed the bag of spices.
NOTE: This dish can be stored in a cool place and reheated the next day for even more flavour.