Braising is probably the most common method of cooking red cabbage – it takes very little effort and gives wonderful results especially when braised slowly with apples, red wine, and spices such as cinnamon and nutmeg or juniper berries.
What you’ll love: Cabbage and apple come together in this wonderful side dish – ready in about 40 minutes.
In a saucepan, over medium heat, melt butter and sauté onions and garlic until soft. Add cabbage and apple and toss until cabbage is slightly wilted. Stir in red wine, vinegar, cinnamon stick, brown sugar, and salt flakes. Turn the heat down and allow to simmer with lid for 30 minutes or until cabbage is tender. Finally, add grated nutmeg.
Serve with pickled brisket and creamy mash.
Before cooking red cabbage, remove any tired or discoloured leaves, cut the cabbage into quarters, remove the stalks and shred or chop the leaves.
Always cook red cabbage with a little vinegar as this preserves the beautiful purple colour – without it, the cabbage will turn blue!
Slow-cooked red cabbage is a delicious, hearty side dish for your Sunday roast or pickled brisket. It makes a great get-ahead side, as the flavours develop with time.