Braised Red Cabbage

Boxing Day leftovers would simply not be complete in our house, without a goodly portion of Mum’s Red Cabbage.

This is one of those wonderful old family recipes, that has added that special touch to the Christmas table, for as long as I can remember. It pairs beautifully with Turkey and all the trimmings, particularly Chipolatas or Sausage-meat stuffing. It’s not a difficult dish to make AT ALL. But it does take a bit of time to do it right.

It’s so worth it though. I always make mine in advance, normally on Christmas Eve, whilst listening to my favourite Christmas Album, of course…. (It’s A Wonderful Christmas, by Michael W Smith, in case you were wondering).

It can then be cooled and refrigerated in an airtight container overnight. And then on Christmas day, it can be whipped out, and really easily reheated on the hob.

1. Start by finely slicing 1 red cabbage.

2. Melt 2oz butter in a large lidded pan. Add in the sliced cabbage, plus 1-2 finely chopped dessert apples (I used Pink Lady)

3. Saute the cabbage and apple in the butter for 25-30 mins, moving continuously, until the cabbage has softened.

Now, this may sound laborious, but it’s THE single-most important instruction. Cabbage, being a rather fibrous vegetable, takes a while to soften, and it will turn a horrible murky colour if it catches and browns.

Follow this step, and in turn you will be rewarded with a dish that is gloriously vibrant in colour. The apples will turn a gorgeous pink, infused with the colour of the cabbage, and the dish will end up glossy and sumptuous.

4. Add in 1/4 pint of beef stock, 1 generous tablespoon of Golden Syrup and 2 fl oz of Vinegar (I used Balsamic, but Red or White Wine Vinegar work well too). Stir everything well, bring to the boil, then cover and simmer for 40 mins. Check and stir every 10 mins or so.

Tangy, sweet , and slightly al dente – this dish is the perfect accompaniment to all that rich Christmas Meat. It goes brilliantly well with sliced Ham!

So if you’re in the supermarket, and you spy a Red Cabbage hanging around, grab one and give this dish a try. It might become a festive favourite in your family too!

If you enjoyed this post, you might like to read about the time I burnt the Turkey…https://everydayencounters.blog/2018/12/28/redeeming-christmas/

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