Braised red cabbage with apples and sultanas

PHOTO: SIMON LAMBERT
PHOTO: SIMON LAMBERT
Red cabbage is packed with goodness and the vibrant colour will improve your mood.
 
Braised red cabbage gets better overnight, so leftovers are amazing. 

Serves 4-6

2 Tbsp butter or olive oil

1 onion, sliced thinly

2 garlic cloves, crushed

2 cinnamon sticks

500g red cabbage, sliced thinly

1/4 cup sultanas

1/4 tsp ground nutmeg

2 Tbsp brown sugar

3 Tbsp apple cider vinegar

3 apples, peeled, cored and diced

1 orange, zest and juice

salt and cracked black pepper

Method

Heat the oven to 150degC.

Using an oven-proof dish, melt the butter or warm oil over a moderate heat. Add the onion, garlic and cinnamon sticks and saute for about 5 minutes.

Add the cabbage, sultanas, nutmeg, brown sugar, vinegar, apple and orange zest and juice, season with salt and pepper.

Bring to a gentle simmer for 5 minutes, cover with a tight-fitting lid and place in the oven and cook for 2 hours so that the cabbage and apples are tender and fragrant. 

Check on it and give it a stir once or twice through cooking.

Adjust seasoning, if necessary. Can be eaten hot or at room temperature and will last in the fridge for 3-4 days.

 

 

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