Sweet Spiced Red Cabbage
This is a classic side dish in the Winter, and I love to serve this, as it can be made up to two days in advance. A great time saver when you want to serve a few side dishes at once. For maximum flavour, I slow cook/ braise the red cabbage in the oven for 2 hours. And as it is super easy to prep its minimum effort for an impressive dish. The apples and cinnamon add sweetness and my children love this served with roast chicken and potatoes. I hope this will become a weekend favourite for your family too.
N.B. Suggested 1 years + due to the addition of vinegar and sugar
You need ~
1 small red cabbage (500g)
2 large onions, finely chopped
3 eating apples, peeled cored and diced
1 medium size cooking apple, peeled, cored and diced
1 clove of garlic, crushed
1/4 teaspoon (level) ground cinnamon
1.5 tablespoons brown sugar
2 tablespoons wine vinegar
10g butter
Preheat the oven to 150°C.
Prep the cabbage: discard the tough outer leaves, remove the core and shred the cabbage.
Take a bowl and combine the chopped onion, eating apples, cooking apple, crushed garlic, ground cinnamon and brown sugar. Season with a little black pepper. You are now ready to assemble the dish.
Use a large oven proof casserole pot, with a lid. Add a layer of red cabbage, then add a layer of the seasoned onions/ apple mix. Then continue with the layers until all the ingredients have been used. Once the dish is full pour the wine vinegar, evenly all over the surface layer of vegetables. Cut the cold butter and dot over the cabbage surface; then secure the pot tightly with a lid.
Cook in the oven for 2 hours, stir a couple of times during the cooking time. The cabbage will release its juices and steam in the spices with the apple and onion. The cabbage should be completely soft and falling away at the end of the cooking time. Cook for a little longer if this hasn’t happened. Enjoy and serve.
N.b. You can cool and store this for up to 2 days, just reheat before serving.