Braised Red Cabbage

I promised in my recent Lancashire Hot Pot post to write about Red Cabbage, and this Sunday morning I am being true to my word. Braised Red Cabbage is a classic British dish. It's more than just cabbage- there are other ingredients in there as well, and the dish has tangy, piquant flavours going on. It's also suitable for this time of the year.

You need to get hold of a red cabbage, slice it in two and take out the core (that's the hard bit in the middle). Slice up the cabbage thinly. Next, slice up some apples in the same way, removing their cores in the same way. Put them in a casserole dish along with the cabbage, and some diced streaky bacon.

In a separate pan heat up a good dash of port, two tablespoons of red wine vinegar, and two tablespoons of caster sugar. Bring to the boil, and then simmer gently for a few minutes. Pour the liquid over the cabbage, bacon and apples, and season well with salt and pepper.

Shove the dish (with the lid on) into a medium oven and cook for an hour or so.

Comments

[Chef JP]

Another wonderful recipe! In the U.S., this dish has its roots in the Pennsylvania Dutch food traditions. I believe for their version they employ brown sugar and malt vinegar.