Braised Red Cabbage
Adapted from Feast by Nigella Lawson
Preparation time: 20 minutes
Cooking time: 2 hours
Serves: 8 as a side dish
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1 tablespoon olive oil (I would have used some of that goose fat but I was feeding vegetarians here)
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1 onion, halved and peeled
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1 tablespoon salt
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1 red cabbage about 1.5-1.8kgs/3.3lbs-4lbs
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5 tablespoons light brown sugar
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1.5 cups/375ml/13flozs red wine
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2 tablespoons red wine or balsamic vinegar (I used a morello cherry vinegar)
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1/2 cup/125ml/4flozs orange juice
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1/4 teaspoons mixed spice
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2 eating apples (Granny Smith will do)
Step 1 - This is best made the day before. Finely shred the cabbage with a food processor or a knife depending on how much washing up you want to do. Peel, core and quarter the apples and chop them into small pieces. Heat the oil in a large heavy bottomed saucepan. Finely slice the peeled and halved onion into thin half moons and add to the pan with the salt.
Step 2 - Fry gently until the onion is translucent but not caramelised. Sprinkle over the sugar and add the wine, vinegar, orange juice and mixed spice. Add the apples and cook in low to medium heat until it has wilted down a bit and stir. Cook for two hours and add salt and pepper according to taste.