Saturday, 26 March 2011

Braised Red Cabbage

I have been cooking Braised Red Cabbage for as long as I have been cooking. It was one of my Mum’s recipes. She noted it was cooked in the Viennese style. It’s sweet, gets better after reheating, and half of it can be frozen for another day.

I have cut and pasted this recipe from an archived html file from February 1997, which formed part of my first website:

Braised Red Cabbage
This is a popular Nottingham family recipe.

Ingredients: A red cabbage, 1 oz brown sugar, 3 tablespoons redcurrant jelly, 2 teaspoons salt, freshly-ground pepper, handful of dried sultanas, 2 oz butter, 1 large finely-chopped onion, 2 tablespoons cider vinegar, 2 tablespoons water, 3 bay leaves.

• Finely shred and rinse the red cabbage.

• Melt butter in heavy pan, add onion. Cook until soft, add the sugar and stir until dissolved.

• Add the rest of the ingredients. Stir. Cover.

• Cook in moderate oven (or on hob) 45 mins to 1 hour.

• Dish improves if cooled and reheated. Freezes well.

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