Braised Red Cabbage is a versatile Dutch dish which has become a classic. This recipe was handed down from my great grandmother through the generations and has been a family favourite for decades! The sweet flavour of the dish goes well with so many different meals; pork, stews and sausages are my favourites.
1 TopTaste red cabbage, finely sliced
2 small or one large granny smith apple, small diced
1 brown onion, finely sliced
1 tbs butter
4 whole cloves
6 whole black pepper corns
2 tsp apple cider vinegar
3 tsb sugar
salt to taste
- Wash the cabbage well
- Wrap washed cabbage in a tea towel and press lightly to remove excess water
- Leave spread out to dry
- In the mean time chop the rest of your ingredients as per recipe list
- Heat a large pan on high heat, once hot add butter to the pan
- Once the butter is melted and bubbly add the onion, stir until brown
- Add the cabbage, apple, cloves and pepper to the pan and continue to stir
- Once the cabbage has softened and there is some liquid in the bottom of the pan add the vinegar and sugar, stir to combine.
- Turn down the heat to low and simmer for 20 minutes.
- Add salt to taste and serve with a side of boiled potatoes and a meat like pork, stew or sausages.
- If your cabbage is to wet once you have finished simmering you can add some cornflour to thicken the liquid. Make sure you bring the cabbage back up to the boil one you have added the flour so it thickens nicely.
- If the cabbage is too dry you can add a small amount of water. But be careful not to add too much!