Braised red cabbage with apple & red onion
I used to rarely eat any kind of cabbage or let alone try to create recipes with it, but a couple of months ago I used red cabbage in one of my recipes and I had so much leftovers that my sister ended up turning it into braised red cabbage with apple. I absolutely loved the flavours of it, sweet with a hint of sourness from the vinegar.
A couple of months later I found myself with loads of cabbage leftovers again, so I decided to make my own braised red cabbage with apple & red onion recipe.
Although red cabbage can be bought all year round, they are at their best in Autumn & Winter times. In the warmer months I usually turn them into coleslaw or filling for rice rolls, but in the colder months I love eating it with mash & sausages. Apart from the time it takes to braise it, this a very quick & easy recipe. The only thing you need to do really is be able to chop vegetables.
I would highly recommend buying a full cabbage, use half of it in this recipe, use the other half in another recipe through the rest of the week. It can keep in the fridge very easily, even after it’s cut in half. The braised red cabbage can also be put in the freezer after you’ve cooked it. So you could of course also double the ingredients, cook the entire cabbage and just freezer the leftovers for another day.
|1 small red cabbage|
|3 Granny Smith apples (green)|
|10tablespoons apple cider vinegar|
|10tablespoons brown sugar|
|1 large red onion|
|25g knob of butter|
|250ml warm water|