Saturday, 10 November 2012
Braised red cabbage, apples and onion
Maybe it's my Polish roots coming through, but to me, there are few flavours more perfect than salty cabbage and tangy vinegar, especially against comfort foods like mashed potato or sausages. For my first go at braised red cabbage, I adapted a Delia Smith recipe, making it vegan, shorter in preparation time, and without the need to bake it in an oven.
It might take a bit of time to do all the layers, but I found if you're roasting vegetables, once they are all in the oven and cooking away, this recipe can be done in the meantime while the rest cooks, and will keep in the fridge for about 3 days, and freeze even better. The sugar creates the most amazing caramalised burnt bit happening at the bottom of the pan, while the cabbage at the top is really pink and flavoured with onions and the spices.
Makes easily enough for four
Half a large red cabbage, or as much as you fancy, shredded to give long, thin strands
2 red onions, chopped small
2 red apples, no need to peel, but chop small
1 clove garlic chopped tiny
1 tsp nutmeg
1 tsp cinnamon
3 pinches brown sugar
Glugs of vegetable or sunflower oil
4 tbsp white wine vinegar
Salt and pepper
Chose a pan with as high sides as possible, like a wok or I used a pressure cooker, as it needs a lid also. Pour a glug of oil in the bottom of the pan, to cover it and stop the sugar burning. Then cover the bottom with the shredded cabbage, a third of the apple, onion, garlic, nutmeg, cinnamon, and brown sugar and then season. Repeat this two more times or until you've used everything up. It doesn't need to be totally even, it will get stirred around no doubt- but it means all the flavours will combine in the most tasty way in the pan.
Finally, pour another glug of oil and the white wine vinegar over it all, and place a lid on top. Every ten minutes or so, come back and stir, making sure nothing is stuck to the bottom, but otherwise this can simmer away for half an hour, until everything else is done.