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Braised Red Cabbage

Braised Red Cabbage

  • 2 tablespoons olive oil
  • 2 red onions, peeled and thinly sliced
  • 1 small red cabbage, cut out the core, sliced thin
  • 2 apples, peeled and thinly sliced
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dark brown sugar
  • 60g raisins
  • Salt and pepper to taste

In a large, heavy-based pot with a cover, heat the olive oil until shimmering

Add the onions and cook the onions until soft and golden, stirring constantly; about 7-8 minutes.

Add the apples and mix well with the onions. Add the cabbage. Give everything in the port a very good mix. Lower the pot to medium-low. Cover the pot and cook the cabbage for 30-45 minutes until all the cabbage is soft and cooked through. During the cooking process, you will need to remove the lid to give the mixture a stir, to make sure that it is not catching on the bottom of the pot.

Once all the cabbage is soft and cooked through, add vinegar, sugar and raisins. Cook for a further 2 minutes. Taste and then season with salt and pepper.