Daisy asked me, on another thread how my red cabbage was served last night.
I imagine it was done in this way.
This is a Delia recipe.
It is very similar to the way I always made it. The difference being mine cooked slowly in pan at a very low heat on the hob for about 45 minutes, and omitted the cinnamon and cloves. These, in my opinion, make it a little too sweet.
This was one of my families favourite vegetables. I cooked it regularly OH however dislikes any sweet accompaniments to meat, such as apple or cranberry sauces, so doesn't like this.
I haven't made it for years for this reason . I am going to make some, and freeze individual portions for myself! This is what I do with home made apple sauce. I will try the oven method, but still omit the cloves and cinnamon and use less nutmeg.
BRAISED RED CABBAGE
**** This serves 10 to 12 people, so unless you are hosting a dinner party or want to freeze a lot, adjust accordingly!
INGREDIENTS
2 lb (1 kg) red cabbage
1 lb (450 g) onions, chopped small
1 lb (450 g) cooking apples, peeled, cored and chopped small
1 clove garlic, chopped very small
¼ whole nutmeg, freshly grated
¼ level teaspoon ground cinnamon
¼ level teaspoon ground cloves
3 level tablespoons brown sugar
3 tablespoons wine vinegar
½ oz (15 g) butter
Pre-heat the oven to gas mark 2, 300°F (150°C). EQUIPMENT
You will need a large casserole with a tight-fitting lid
METHOD
First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk.
Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn't come out so uniform).
Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.
Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe.
I imagine it was done in this way.
This is a Delia recipe.
It is very similar to the way I always made it. The difference being mine cooked slowly in pan at a very low heat on the hob for about 45 minutes, and omitted the cinnamon and cloves. These, in my opinion, make it a little too sweet.
This was one of my families favourite vegetables. I cooked it regularly OH however dislikes any sweet accompaniments to meat, such as apple or cranberry sauces, so doesn't like this.
I haven't made it for years for this reason . I am going to make some, and freeze individual portions for myself! This is what I do with home made apple sauce. I will try the oven method, but still omit the cloves and cinnamon and use less nutmeg.
BRAISED RED CABBAGE
**** This serves 10 to 12 people, so unless you are hosting a dinner party or want to freeze a lot, adjust accordingly!
INGREDIENTS
2 lb (1 kg) red cabbage
1 lb (450 g) onions, chopped small
1 lb (450 g) cooking apples, peeled, cored and chopped small
1 clove garlic, chopped very small
¼ whole nutmeg, freshly grated
¼ level teaspoon ground cinnamon
¼ level teaspoon ground cloves
3 level tablespoons brown sugar
3 tablespoons wine vinegar
½ oz (15 g) butter
Pre-heat the oven to gas mark 2, 300°F (150°C). EQUIPMENT
You will need a large casserole with a tight-fitting lid
METHOD
First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk.
Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn't come out so uniform).
Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.
Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe.
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