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getting ahead of things pt 2. Red cabbage


Red cabbage is a must for Xmas day AND boxing day. Luckily it's one of those things that can definitely be made ahead.
This year, after an extensive online search for the best recipe I have alighted on this one; Braised red cabbage with apple and red wine, from 'Vegetables' by Sophie Grigson.

According to the article I read this is the 'absolute classic, unbeatable way with red cabbage. It's a tradition originating in Germany and Austria and has become part of our Christmas, too.'

Well lets hope they're right cos its now in the freezer!


Serves 6

Ingredients

1 large red cabbage
1 large onion, halved and sliced
2 eating apples, cored and roughly chopped
100 ml (3½ fl oz) red wine (or port)
4 tbs caster sugar
2 tbs red wine vinegar
4 cloves
2 cinnamon sticks
1 blade of mace
40g (1½ oz) unsalted or lightly salted butter
salt and pepper

Method

Preheat the oven to 150C/gas 2.

Quarter the red cabbage, then core and slice finely. Mix in a capacious casserole dish with all the remaining ingredients except the butter. 

Dot the butter over the top. If the casserole is flameproof, bring up to the boil on top of the hob – not absolutely necessary, but it does give the cabbage a beginner's boost, thereby abbreviating a lengthy cooking time. 

Transfer the casserole, covered, to the oven (or put it straight in from cold) and leave to cook down gently for 3 to 3½ hours. Stir after about 1 hour, and again every 40 minutes or so. 

The cabbage will cook down to a sublime melting tenderness, having absorbed most of the liquid.

Taste and adjust seasoning and serve at once or reheat thoroughly when the next meal comes along.
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