Slow cooked braised red cabbage is nice, but I prefer to cook it quickly. Apart from retaining more goodness, the electric purply red colour looks very appealing on the plate whilst adding a slight crunchy texture too.
Makes: 4 servings
Preparation & Cooking Time: 15 minutes
Effort Level: easy
Shelf Life: Can be reheated. Use withing 3 days
1 small red cabbage – approx 450g
50ml red wine vinegar
4 tbsp brown sugar
1 large apple – cooking or eating will do
2 tbsp water
Chopping board & sharp knife
Remove the outer cabbage leaves, slice down the middle and take out the core. Finely shred the cabbage into thin slices (best done by hand and not a processor) and place over a medium high heat with 2 tbsp water and 1 tsp salt. Cover with a lid and leave for 5 minutes.
Meanwhile, peel and grate the apple then add to the pan with a splash more water if the cabbage is starting to stick and replace the lid.
Pinch the heads off the cloves and crush to a powder (use the back of a spoon) and add to the pan.
Next, pour over 50ml red wine vinegar and boil vigorously with the lid off until the vinegar evaporates.
Now add the sugar stirring constantly until it dissolves.
Finish off with a knob of butter and take off the heat.
Serve now or reheat for later.