A picture of Braised Red Cabbage.

Braised Red Cabbage

Hugo Elwes @cook_4483978

For me, red cabbage is the King of vegetables. It's sticky and rich and is the perfect companion for slow cooked meat or baked potatoes whilst being healthy at the same time. It's absolutely imperative to make too much as it is even better the next day.

For me, red cabbage is the King of vegetables. It's sticky and rich and is the perfect companion for slow cooked meat or baked potatoes whilst being healthy at the same time. It's absolutely imperative to make too much as it is even better the next day.

Braised Red Cabbage

Hugo Elwes @cook_4483978

For me, red cabbage is the King of vegetables. It's sticky and rich and is the perfect companion for slow cooked meat or baked potatoes whilst being healthy at the same time. It's absolutely imperative to make too much as it is even better the next day.

For me, red cabbage is the King of vegetables. It's sticky and rich and is the perfect companion for slow cooked meat or baked potatoes whilst being healthy at the same time. It's absolutely imperative to make too much as it is even better the next day.

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Ingredients

120 mins

10 servings

Sultanas
1large Red Cabbage, cored and thinly sliced
2large onions, thinly sliced
3Bramley Apples, cored, peeled and thinly sliced
30 mlBalsamic Vinegar

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Steps

120 mins

1

Preheat the oven to 200°C
2

In a large, oven proof dish layer up the cabbage, onions, sultanas and apples, season and grate the nutmeg and cinnamon over each layer until the dish is full or all of the ingredients have been used (whatever comes first).
3

Pour the balsamic vinegar over the top and place in the oven for a minimum of 1 and a half hours. I like to keep cooking it until it is dark purple and sticky. Similarly the oven can be set to 140 and the dish cooked for several hours

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Hugo Elwes

Hugo Elwes @cook_4483978

on February 02, 2016 12:35

London

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