French Style Braised Red Cabbage

Just the mention the word cabbage and memories of grey, overcooked school dinners comes to mind. In this recipe, our faithful leafy vegetable is reintroduced in glorious, vibrant red-purple with a deliciously, tangy orchestra of flavours. Probably one of the most boring vegetables of all time suddenly becomes the main ingredient of one of the most exciting and versatile sides

Goes equally well with a meaty Sunday roast as it does with a lighter mid-week grilled chicken. Cooks perfectly in the slow cooker and freezes extremely well, so I tend to cook up a whole cabbage and then batch into smaller portions. Reheat on the hob on the slowest simmer setting.

Ingredients

Serves 8

1 head of red cabbage, shredded
2 medium onions, thinly sliced
3 cloves of garlic, minced
1 Granny Smith apple, chopped
2 knobs of butter
3 teaspoons of cider vinegar
2 teaspoons of brown sugar
Sea salt and ground pepper to taste

Hob Method

1. On a low melt the butter in a 5 litre heavy based pan and add the garlic taking care for it not to burn.
2. Add the cabbage, onions and apple and stir into so it evenly mixed.
3. Add the vinegar, sugar, salt and pepper and stir. The vinegar will bring out the glory of the red colour of the cabbage.
4. Transfer to the lowest ring and simmer for 45mins to 1 hour until the apple has dissolved and the onion is the same colour as the cabbage.
5. Taste and adjust the seasoning.

Slow Cooker Method

1. Put all the ingredients into the slow cooker and mix well.
2. Cook on low for 4 hours or until the apple has dissolved and the onion is the same colour as the cabbage.
3. Taste and adjust the seasoning.