CookEat Recipe
Braised Red Cabbage with Apples
Tender red-cabbage ribbons and soft apple pieces in a lightly bound wine-vinegar sauce.
Method
Steps
Step 1
Remove the cabbage core and shred thinly; dice apples and chop onion. Heat the fatty roast drippings in a 4–5 L covered pot, add cabbage, apples and onion and braise gently 30–40 minutes, stirring. Add 2–4 tablespoons extra water promptly if the base is dry, and only more as needed to avoid catching.
Step 2
In a small pan, lightly brown flour in butter for 2–3 minutes without burning. Gradually whisk in the measured half cup water and cider vinegar and simmer until the flour is cooked.
Step 3
Pour the sauce over cabbage, add salt, pepper and sugar, and simmer the book's ten minutes. Add red wine, return to a brief boil for 1–2 minutes and serve hot, adjusting seasoning only after cooking.
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