To preserve the dramatic colour of this richly flavoured braised red cabbage, an acidic ingredient in the form of vinegar, wine or citrus juice is needed, otherwise it turns an undesirable shade of blue.
Serves: 4–6
INGREDIENTS
2 tablespoons butter
2 cloves garlic, crushed
1 red onion, thinly sliced
1 large beetroot, peeled and grated
½ small red cabbage, thinly sliced
1 apple, cored and roughly chopped
1/3 cup raisins
¼ teaspoon grated fresh nutmeg
3 tablespoons brown sugar
3 tablespoons red wine vinegar
½ cup chicken or vegetable stock
sea salt and freshly ground pepper
METHOD
Preheat the oven to 160˚C.
Melt the butter in a large ovenproof casserole and cook the garlic, onion and beetroot with a pinch of salt for 5 minutes. Add all the remaining ingredients, season generously and stir to combine. Cover tightly and cook for 1 hour, stirring the vegetables after 30 minutes. If you prefer the cabbage to be meltingly tender, cover and cook for a further 15-20 minutes.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!