I bought a red cabbage to use in a coleslaw but I knew that it would be too much. I had a think about what I could make and braised red cabbage immediately came to mind.
It’s really simple but very tasty. I had it with roasted lamb leg steaks and it was really good.
I found this recipe online at Genius Kitchen (very quickly whilst in the supermarket) so I only had to buy a couple of things to allow me to make the recipe. This recipe is for 4 people which was far more than I needed so I halved the measurements. The recipe doesn’t specify what type of apple to use but I went for Granny Smith as I thought the tartness would work well.
I started by preparing the ingredients – red cabbage, red onion, apple and garlic all chopped. Stock, vinegar and sugar measured out.
I heated up some oil in a heavy pan then put the onions in to soften.
After about 5 minutes, I added the cabbage, apple and garlic.
After another 5 or so minutes or until the cabbage had started to soften, I added the stock, vinegar and sugar along with a bay leaf. I gave it a good stir, turned the heat down and put the lid on.
Over the next 45 minutes I checked on the pot a few times to stir and check the level of the liquid.
Once almost all the liquid had cooked off the cabbage is cooked. It’s really that simple. I tasted it and seasoned with a little salt and pepper and added a squeeze of fresh orange juice and it’s done.
The sharpness of the cabbage gave great balance to the fattiness of the lamb I had.
You can tweak it to your taste obviously. Changing the amount of sugar or vinegar will influence the finished product. You could also add some spices such as cinnamon or star anise for a festive twist!
This recipe will be one I’ll come back to time and again.